Chocolate Pecan Cake
Ingredients:
Cake:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 1/2 tsp baking soda
– 1 tsp baking powder
– 1 tsp salt
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 2 large eggs
– 2 tsp vanilla extract
– 1 cup boiling water
Pecan Filling:
– 1/2 cup unsalted butter, softened
– 1 cup brown sugar
– 1/4 cup heavy cream
– 1 cup chopped pecans
– 1/4 cup bourbon or dark rum optional
Chocolate Frosting:
– 1 1/2 cups unsalted butter, softened
– 4 cups powdered sugar
– 3/4 cup unsweetened cocoa powder
– 1/4 cup milk
– 2 tsp vanilla extract
Directions:
1. Preheat the oven: Preheat your oven to 350F. Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
2. Mix the dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add this mixture to the dry ingredients, mixing until well combined.
4. Add boiling water: Slowly stir in the boiling water until the batter is smooth. The batter will be thinthis is normal.
5. Bake the cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the pecan filling: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, cooking until smooth. Remove from heat and mix in the chopped pecans and bourbon if using. Let the filling cool and thicken.
7. Make the chocolate frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, until the frosting is smooth and fluffy. Stir in the vanilla extract.
8. Assemble the cake: Place one cake layer on a serving plate. Spread half of the pecan filling over the top. Repeat with the second layer. Place the third cake layer on top and frost the entire cake with the chocolate frosting.
9. Serve: Garnish with additional chopped pecans if desired. Chill the cake for at least 30 minutes before serving to allow the flavors to meld.
Nutritional Information:
– Prep Time: 40 minutes Cooking Time: 30 minutes Total Time: 1 hour 10 minutes
– Kcal: 600 kcal per serving Servings: 12 servings
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