BOURBON PRALINE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil.
- Make the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside.
- Make the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl.
- Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans.
- Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream.
BOURBON TRIPLE CHOCOLATE CAKE
Steps:
- For the cake: Preheat the oven to 325 degrees F. Line two 8-inch cake pans with parchment circles and spray thoroughly with nonstick baking spray.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa, baking powder, baking soda and salt. In a large measuring cup, blend the eggs, sour cream and vanilla.
- In a stand mixer fitted with the paddle attachment, blend the melted butter and oil on low speed until incorporated. Mix in the coffee and bourbon. Slowly add the flour mixture; mix until smooth. Add the egg mixture and mix until thoroughly blended.
- Divide the batter between the prepared cake pans. Bake for 35 to 40 minutes, until an inserted toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert onto a cooling rack and let cool completely.
- While cakes are in the oven, whip up the filling: Melt the baking chocolate in a microwave-safe bowl until smooth. Set aside to cool.
- In a stand mixer fitted with the whisk attachment, beat the salted butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Drizzle in the melted chocolate and vanilla and whip until combined. Adjust the mixer to medium speed and add the eggs, one at a time, mixing for 5 full minutes between each addition. Once the eggs are incorporated, chill the filling for 30 minutes to firm up.
- For the ganache: Place the bittersweet chocolate in a metal bowl. In a saucepan over medium heat, bring the heavy cream just to a boil, then pour it over the chopped chocolate. Whisk until smooth. Let cool to room temperature.
- To assemble the cake: Level and split the cake layers with a serrated knife. Layer the ganache and filling alternately to build an attractive layer cake. Chill the cake completely, then pour lukewarm ganache over the top, allowing plenty to drip down the sides of the cake.
- When you can't hold back any longer, slice and enjoy!
BOURBON PECAN CAKE
Provided by Damaris Phillips
Categories dessert
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
- In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
- Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
- For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.
CHOCOLATE CAKE W/ PRALINE FROSTING & BOURBON GLAZE
Similar to a German Chocolate Cake without the coconut. A little labor intensive but worth making for all the oohs and ahhs.
Provided by Marsha Gardner
Categories Chocolate
Number Of Ingredients 27
Steps:
- 1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.) Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.) Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
- 2. CHOCOLATE GANACHE: Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes.
- 3. PRALINE FROSTING: Roast pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.
- 4. BOURBON GLAZE: Melt 4 tablespoons butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.
BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING
A friend of mine was talking about how awesome this cake was - so I asked her where she got the recipe. This is from Southern Living magazine (Sept '06). Recipe #270666 and Recipe #270668 are also needed, and posted separately.
Provided by knitaholic
Categories Dessert
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease bottoms of 3 8-inch round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set aside.
- Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
- Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin). Pour batter evenly into prepared pans.
- Bake at 350°F for 25 to 28 minutes or until a wooden toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cakes will appear thin).
- Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake). Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired).
- Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING RECIPE - (3.5/5)
Provided by jeknudson
Number Of Ingredients 13
Steps:
- Preparation 1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside. 2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool. 3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans. 4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.) 5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.) 6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake. *Chocolate Ganache* Ingredients 2 cups (12 oz.) semisweet chocolate morsels 1/3 cup whipping cream 1/4 cup butter, cut into pieces Preparation 1. Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes. *Praline Frosting* Ingredients 1/2 cup chopped pecans 2 tablespoons butter 1/2 cup firmly packed light brown sugar 3 tablespoons whipping cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract Preparation 1. Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once. 2. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly. *Bourbon Glaze* Ingredients 4 tablespoons butter 1/4 cup granulated sugar 1/4 cup brown sugar 1 teaspoon vanilla extract 1/3 cup bourbon Preparation 1. Melt 4 Tbsp. butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.
CHOCOLATE CAKE WITH CHOCOLATE FROSTING
Provided by Alex Guarnaschelli
Categories dessert
Time 4h50m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Grease the cake pans with 1 tablespoon butter, then dust with 1 tablespoon cocoa powder, tapping out any extra. Set aside.
- In a medium bowl, sift together the flour, baking powder and remaining 1 1/2 cups cocoa powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and remaining 3 sticks butter on medium speed until light and fluffy, 5 to 8 minutes. Add the vanilla, then beat in the eggs one at a time. On low speed, add the salt directly to the wet ingredients, then add half of the flour mixture and mix until just combined. Add the sour cream and mix until just combined. Remove the bowl from the mixer and gently incorporate the remaining flour mixture with a rubber spatula. Do not overmix. Fold in the chocolate chips.
- Spread half of the batter in each of the prepared pans. Tap the pans lightly on the counter so that the batter settles. Place the pans on the center rack of the oven and bake until a tester or small knife inserted in the center emerges clean, 40 to 50 minutes. Cool for at least 30 minutes. Unmold onto a rack. Cool to room temperature, 1 1/2 to 2 hours more.
- Mix together the bourbon and the simple syrup in a bowl. Set aside.
- For the frosting: In a medium pot, bring the heavy cream to a simmer. In a medium oven-safe bowl, combine the chocolate and sugar. Place the bowl on top of the pot with the heavy cream to melt. Once the cream is simmering, pour it over the chocolate mixture and stir until all of the chocolate has melted and you have a glossy ganache. Gently stir in the vanilla, followed by the butter pieces. Set aside to let cool to room temperature.
- Transfer the chocolate mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whip the frosting for 1 to 2 minutes to lighten the texture.
- Put the cake layers on a baking sheet fitted with a wire rack. Using a pastry brush, brush about half the bourbon mixture on each cake layer. Frost the top of the bottom layer, then stack the other layer on top. Frost the top and sides of the cake.
BOURBON CHOCOLATE FROSTING
Steps:
- Beat the butter and mayonnaise in a stand mixer fitted with the paddle attachment, on high until light and fluffy, approximately 3 to 4 minutes. With the mixer on low, slowly pour in the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add 1 cup of the sugar. Mix on low to combine. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the bourbon and salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to 1 week. Bring to room temperature before using chilled frosting.
More about "bourbon chocolate cake with praline frosting recipe 355 food"
SPIRITED BOURBON DESSERTS FOR ANY OCCASION - SOUTHERN …
From southernliving.com
- The Lane Cake. Recipe: The Lane Cake. In March 1966, Southern Living featured a recipe for Lane Cake in its second issue. Our latest twist? Dried peaches (finely diced and ridiculously delicious) stand in for raisins, and the traditional meringue frosting gets a boozy makeover with a triple shot of peach schnapps.
- Chocolate-Bourbon Pecan Pie. Recipe: Chocolate-Bourbon Pecan Pie. The new appreciation for whiskey goes beyond drinking as it finds its way into sauces, braises, and especially desserts.
- Caramel Apple Blondie Pie. Recipe: Caramel Apple Blondie Pie. Buttery rich layers of tender cake and caramelized apples add up to one sweet combo. The secret to the crisp, flaky crust?
- Blackberry-Peach Cobbler Bars. Recipe: Blackberry-Peach Cobbler Bars. Looking for a party-perfect treat that's a cut above the classic fruit-filled cobbler?
- Fudgy Pecan Bourbon Balls. Recipe: Fudgy Pecan Bourbon Balls. We took a favorite Southern dessert and turned it into bite-size truffles. These make-ahead gems are easy enough for casual get-togethers and fancy enough for special occasions.
- Apple-Bourbon Pie. Recipe: Apple-Bourbon Pie. This recipe first ran in our November 1995 issue, and it's been a go-to classic ever since. You might only think of whipping this up for Thanksgiving or Christmas, but it's an anytime-worthy dessert.
- Mini Bourbon-and-Cola Bundt Cakes. Recipe: Mini Bourbon-and-Cola Bundt Cakes. Use a classic cocktail combo to flavor a chocolate cake by adding bourbon and cola to the cake batter and topping the mini Bundt cakes with a sweet bourbon and cola glaze.
- Bourbon-Orange Biscotti. Recipe: Bourbon-Orange Biscotti. This old-fashioned inspired cookie brings a sophisticated crunch to your cookie tin. Toast to the holidays with a tray of these and a fresh pot of coffee or tea.
- Creole Bread Pudding with Bourbon Sauce. Recipe: Creole Bread Pudding with Bourbon Sauce. This bread pudding is from New Orleans chef Leah Chase, the queen of Creole cuisine.
- Bourbon-Praline Cheesecake. Recipe: Bourbon-Praline Cheesecake. Cheesecake is already irresistible, but this decadent version topped with pralines cooked in butter, brown sugar, and bourbon is unbeatable.
CHOCOLATE BOURBON CAKE RECIPE - SIMPLY …
Web Dec 8, 2008 Stir in the bourbon and salt. Set aside and let cool. Beat the butter, then add sugar, eggs, vanilla, baking soda, and melted …
From simplyrecipes.com
4.5/5 (13)Occupation FounderCuisine AmericanServings 12
From simplyrecipes.com
4.5/5 (13)Occupation FounderCuisine AmericanServings 12
BROWNED BUTTER FROSTING RECIPE - SOUTHERN LIVING
Web Jan 6, 2022 Ingredients 2 cups butter 6 cups unsifted powdered sugar ¼ cup (2 oz.) bourbon 1 tablespoon heavy whipping cream ½ teaspoon vanilla extract Directions Melt butter in a medium …
From southernliving.com
From southernliving.com
CHOCOLATE BOURBON CAKE - THE SPICE TRAIN
Web Jun 13, 2020 ½ cup Bourbon 16 tablespoons unsalted butter 2 cups granulated sugar 2 cups all-purpose flour 1 ¼ teaspoons baking soda ½ teaspoon salt 2 large eggs 1 teaspoon vanilla extract raspberry …
From thespicetrain.com
From thespicetrain.com
CHOCOLATE PRALINE LAYER CAKE RECIPE - PILLSBURY.COM
Web Cool 1 hour or until completely cooled. 4. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. 5. To assemble cake, place 1 …
From pillsbury.com
From pillsbury.com
BOURBON-CHOCOLATE CAKE WITH BROWNED BUTTERCREAM RECIPE
Web Feb 24, 2022 Browned Buttercream Frosting Directions Preheat oven to 350°F. Coat 3 (8-inch) round cake pans with baking spray. Line bottoms of pans with parchment paper; …
From southernliving.com
From southernliving.com
BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING | RECIPE CART
Web Prep Time: 35 minutes Cook Time: 28 minutes Total: 93 minutes Servings: 12 Cost: $ 5.26 /serving Author: Clayton Sherrod
From getrecipecart.com
From getrecipecart.com
CHOCOLATE PRALINE CAKE RECIPE | THE BEST CAKE RECIPES
Web Oct 11, 2020 Spray a 9×13 baking pan with cooking spray. Preheat the oven to 350 degrees Fahrenheit. For the cake, put flour, sugar, cocoa, baking powder, baking soda …
From thebestcakerecipes.com
From thebestcakerecipes.com
BOURBON PRALINE CAKE | COOK'S COUNTRY RECIPE
Web We wanted to create a bourbon-soaked cake that was both salty and sweet. We found that adding bourbon to not only the batter but also the frosti... 4 teaspoons salt 2 chocolate …
From americastestkitchen.com
From americastestkitchen.com
CHOCOLATE PRALINE CAKE - FLOURING KITCHEN
Web Dec 19, 2021 Add buttermilk, vinegar, and beat to combine. Step 4: Sift flour, baking powder, and baking soda into the same bowl. Fold with a wire whisk until mostly …
From flouringkitchen.com
From flouringkitchen.com
CHOCOLATE GUINNESS BUNDT CAKE | EASY RECIPES FROM HOME
Web Mar 10, 2023 Remove from heat. Cool. Put flour, sugar, baking powder and salt in a large mixing bowl. Using a mixer, beat in the eggs and sour cream until just mixed. Then add …
From easyrecipesfromhome.com
From easyrecipesfromhome.com
BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING RECIPE
Web Impress your friends and family with this 3-layer chocolate cake featuring two of the South's favorite indulgences: pralines and bourbon. And when those two are combined with rich …
From aesaf.dynu.net
From aesaf.dynu.net
CHOCOLATE-BOURBON CAKE RECIPE | MYRECIPES
Web Ingredients. ½ cup bourbon. 1 ⅓ cups sugar. 12 ounces bittersweet chocolate, coarsely chopped. 1 cup (8 ounces) butter, cut into pieces. 5 large eggs. 1 ½ tablespoons all …
From myrecipes.com
From myrecipes.com
BOURBON-VANILLA BEAN FROSTING RECIPE | MYRECIPES
Web Directions. Step 1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar alternately with milk and bourbon, beating at low speed just until …
From myrecipes.com
From myrecipes.com
CHOCOLATE-PRALINE PECAN CAKE RECIPE | MYRECIPES
Web Bring brown sugar, whipping cream, and butter to a boil in a 3-quart saucepan over medium heat, stirring often; boil 1 minute. Remove from heat; whisk in powdered sugar and …
From myrecipes.com
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love