Chocolate-Bourbon-Pecan Cake
- Ready In:
- 2hrs 10mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
-
Cake
- 3 cups all-purpose flour
- 2 1⁄4 teaspoons baking soda
- 3⁄4 teaspoon salt
- 1 1⁄2 cups boiling water
- 1 1⁄4 cups unsweetened cocoa
- 3⁄4 cup milk
- 1 tablespoon vanilla extract
- 1 1⁄2 cups unsalted butter, softened
- 3 cups firmly packed light brown sugar
- 6 large eggs
- 1⁄2 cup Bourbon
- pecans, for garnish
-
Two-Part Frosting
- 1 cup butter, softened
- 2 (16 ounce) packages powdered sugar
- 1⁄2 cup milk
- 2 teaspoons vanilla extract
- 1 1⁄4 cups chopped pecans, toasted
- 2 tablespoons milk, divided
- 1⁄2 cup unsweetened cocoa
directions
- Preheat oven to 350°; grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking soda, and salt.
- In another bowl, whisk together the boiling water and cocoa; whisk until smooth.
- Whisk in the milk and vanilla; set aside.
- Using an electric mixer, beat the butter on medium speed until creamy.
- Gradually add in brown sugar, beating at medium speed 3 minutes or until light and fluffy.
- Add in eggs, 1 at a time, beating well after each addition.
- With mixer on low speed, add dry ingredients alternately with cocoa mixture, beginning and ending with dry ingredients.
- Pour batter into prepared pans.
- Bake in preheated oven for 35-40 minutes or until a pick comes out clean.
- Let cool in pans on wire racks 10 minutes; remove pans and cool completely on wire racks.
- Wrap and freeze cake layers 1 hour (this step enables you to split cake layers with ease).
- Make frosting--beat butter on medium speed with an electric mixer until creamy.
- With mixer on low speed, gradually add 2 cups powdered sugar, beating until blended.
- Add in 1/2 cup milk and vanilla, beating until blended.
- Gradually add remaining powdered sugar, beating until smooth.
- Remove 3 cups frosting, and place in a separate bowl; stir in pecans and 1 tablespoon milk (this will be used as filling).
- Add cocoa and remaining 1 tablespoon milk to frosting in mixing bowl, beating until blended.
- *Should have 3 cups pecan frosting (filling) and 1 3/4 cups chocolate frosting.
- Using a serrated knife, slice cake layers in half horizontally to make 4 layers.
- Brush cut side of each cake with bourbon.
- Spread pecan frosting between layers.
- Spread tops and sides of cake with chocolate frosting.
- For best flavor, cover and let stand at room temperature for 8-14 hours before serving.
- Garnish with pecan halves, as desired.
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