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.
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!
CHOCOLATE-BOURBON-PECAN CAKE
Make and share this Chocolate-Bourbon-Pecan Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 1148.5, Fat 52.1, SaturatedFat 27.5, Cholesterol 211.3, Sodium 568.4, Carbohydrate 162.8, Fiber 6.1, Sugar 128.1, Protein 11.2
CHOCOLATE BOURBON CAKE
My friend Judy celebrated Thanksgiving with a sumptuous meal and for dessert she served an array of different pastries and one of them was this Chocolate Bourbon Cake. A wonderful time was had by all and with time I will post some of the fantastic foods from that beautiful evening. She made two and three of everything so as to be able to feed a couple other families - it was lovely!
Provided by Manami
Categories Dessert
Time P1DT20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- MAKE COFFEE-BOURBON SYRUP:.
- Bring sugar, eater and coffee to a boil in a medium saucepan over medium-high heat.
- Cook 5 minutes; remove from heat & stir in bourbon.
- MAKE CHOCOLATE-BOURBON CAKE:.
- Preheat oven to 375°F
- Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.
- Combine bourbon and sugar in a large saucepan; bring mixture to a boil.
- Remove from heat, and add chocolate and butter, stirring until smooth.
- Set aside, and let cool to room temperature.
- Beat in eggs, one at a time, until very well blended.
- Fold in flour and 1 1/2 tablespoons cocoa powder.
- Pour batter into prepared cake pan.
- Set pan in a large roasting pan filled to depth of 1 inch with hot water.
- Bake at 375°F for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
- Cool cake; cover and refrigerate 6 hours or overnight.
- Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder.
- Top with hazelnuts.
- ENJOY!
Nutrition Facts : Calories 241, Fat 13.2, SaturatedFat 7.8, Cholesterol 96.6, Sodium 104.1, Carbohydrate 24, Fiber 0.3, Sugar 23, Protein 2.3
CHOCOLATE BOURBON PECAN CHEESECAKE
This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.
Nutrition Facts : Calories 525 calories, Fat 35g fat (18g saturated fat), Cholesterol 153mg cholesterol, Sodium 378mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
CHOCOLATE PECAN BOURBON CAKE (LOW FAT!)
This is the most rich and delicious cake I have ever tasted. I think it needs something like a raspberry sauce drizzled over the top when it is served. Other fruits which go with dark chocolate might also work. Perhaps some fresh whipped cream? Depending on your tastes, I recommend something to compliment it's richness. This cake recipe was created by Alice Medrich exclusively for American Health magazine. Medrich, author of the award-winning Chocolate and the Art of Lowfat Desserts, doesn't use artificial sweetener or fake fats.
Provided by Heather V.
Categories Dessert
Time 55m
Yield 2-10 serving(s)
Number Of Ingredients 11
Steps:
- Position oven rack in the bottom third of the oven and preheat oven to 375°F
- Spray or grease the bottom and sides of an 8 x 2-1/2-in. springform pan lightly with vegetable oil spray.
- I used a regular round cake pan and it worked fine with a little flour sprinkled on top of the oil or butter, whichever you prefer to use.
- In a food processor or blender, pulverize pecans and flour until the mixture has the texture of fine meal.
- Set aside.
- Finely chop your 3 oz of chocolate.
- In a large bowl, combine chocolate, cocoa powder, and 3/4 cup sugar.
- Add boiling water; whisk until chocolate is melted.
- Whisk in egg yolks and bourbon.
- Set aside.
- Combine egg whites with cream of tartar in a medium-size bowl.
- Beat at medium speed until soft peaks form.
- Gradually sprinkle in remaining sugar and beat at high speed until the mixture is stiff but not dry.
- Whisk flour and pecans into chocolate mixture.
- Fold 1/4 of egg whites into chocolate mixture to lighten it, then fold in remaining egg whites.
- Scrape batter into prepared pan.
- Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
- Cool in the pan on a wire rack.
- It will sink like a souffle, and the top crust may be broken.
- Cake may be stored at room temperature for one day before serving.
- To unmold and serve: Detach cake from the pan by sliding a small knife around the perimeter.
- Release the spring; remove the pan sides.
- Leave cake on the bottom of the pan and transfer it to a serving dish.
- Sieve powdered sugar very lightly over the top.
- Serve & enjoy with those you love!
Nutrition Facts : Calories 899.2, Fat 39.3, SaturatedFat 17.8, Cholesterol 188.8, Sodium 133.3, Carbohydrate 138.6, Fiber 15.8, Sugar 104.2, Protein 21.7
CHOCOLATE PECAN BOURBON CAKE
A cake that's worthy of a celebration is worth making for everyday enjoyment. Indulge yourself!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan.
- In large bowl, beat all Cake ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.
- Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
- In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze.
Nutrition Facts : Calories 360, Carbohydrate 48 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 33 g, TransFat 0 g
PECAN-BOURBON BUNDT CAKE
Make and share this Pecan-Bourbon Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Position oven rack in the lower middle position; preheat to 350°; prepare Bundt pan by making a paste from 1 tablespoon melted butter and 1 tablespoon flour; apply it with a pastry brush so you can thoroughly coat the surface of the pan, including all the nooks and crannies.
- Nut filling: Toss all the filling ingredients together in a bowl.
- Cake: Whisk the flour, salt, baking powder, and baking soda together in a bowl; in a small bowl, whisk buttermilk, molasses, bourbon, and vanilla together.
- In a big bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy--3 to 6 minutes.
- Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
- Decrease mixer speed to low; beat in 1/3 of the flour mixture, followed by half of the buttermilk mixture; repeat with half the remaining flour mixture and the remaining buttermilk mixture.
- Beat in the remaining flour mixture until just incorporated.
- Scrape half the batter into the prepared pan, smooth the top; sprinkle evenly with the nut filling.
- Scrape the remaining batter over the nuts and smooth the top.
- Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
- Bake the cake until a wooden pick comes out with a few moist crumbs attached, 50-60 minutes, rotating pan halfway through baking.
- Let cake cool in the pan for 10 minutes, then turn out onto a wire rack; let cake cool completely, about 2 hours.
- Glaze: Whisk all the glaze ingredients together until smooth, then let sit until thickened, about 25 minutes.
- Drizzle the bourbon glaze over the top and sides of the cake; let glaze set, about 25 minutes, before serving.
Nutrition Facts : Calories 637.5, Fat 27.8, SaturatedFat 13.3, Cholesterol 121.7, Sodium 458.3, Carbohydrate 87.9, Fiber 1.7, Sugar 61.1, Protein 6.4
CHOCOLATE BOURBON PECAN CAKE - PAULA DEEN
Make and share this Chocolate Bourbon Pecan Cake - Paula Deen recipe from Food.com.
Provided by Nana Lee
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325ºF.
- Grease and flour a 9-inch springform pan.
- Melt the chocolate and butter in a small bowl over a double boiler.
- Remove from heat, and set pot aside leaving the bowl on top of pot.
- Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl.
- Place bowl over slightly simmering water, and whisk until yolks reach 140ºF.
- Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage.
- Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture.
- Mix flour with pecans and fold into chocolate mixture.
- Using an electric mixer, beat egg whites and the remaining sugar to form soft peaks, then fold into chocolate mixture.
- Pour batter into prepared pan and bake for 20 to 25 minutes.
- Allow cake to cool in pan and then place in the freezer for at least 2 hours.
- Once it's frozen, remove sides of springform pan.
- Invert cake onto a wire rack and remove bottom of springform pan.
- Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl.
- Whisk until completely smooth.
- Set wire rack with cake on top of sheetpan.
- Pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary.
- Gently jiggle wire rack to help drain excess ganache.
- Remove cake from wire rack with spatula and place on a serving plate.
Nutrition Facts : Calories 581, Fat 44.8, SaturatedFat 20.8, Cholesterol 120.5, Sodium 100.5, Carbohydrate 43.9, Fiber 4.3, Sugar 35.4, Protein 6.2
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- In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
- Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
- Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.
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