Chocolate-Bourbon-Pecan Cake
(from saymyname’s recipe box)
Source: 2009 Christmas with Southern Living
Serves 12 peopleIngredients
- 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
- 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.