Pecan Cake With Chocolate Fudge Frosting |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Really good, nutty cake with a fudgy frosting that will satisfy your most fanatic chocolate lover! Oh! You serve it with bourbon spiked whipped cream. Just in case the chocolate isn't enough! Ingredients:
for cake |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon ground cinnamon |
1/4 teaspoon grated nutmeg |
1/2 teaspoon salt |
3/4 cup (11/2 sticks) butter, softened |
3/4 cup granulated sugar |
1/2 cup packed light brown sugar |
3 large eggs, at room temperature |
11/2 teaspoons vanilla extract |
1 cup milk |
1 cup finely chopped toasted pecans |
for fudge frosting |
9 ounces dark chocolate, chopped |
1 cup + 3 tablespoons heavy cream |
1 tablespoon butter, cut up |
11/4 teaspoons vanilla extract |
for spiked cream |
11/2 cups heavy cream |
3 tablespoons granulated sugar |
2 to 3 tablespoons bourbon |
garnish |
pecan halves |
powdered sugar |
Directions:
1. MAKE PECAN CAKE
2. Preheat oven to 350°. Lightly butter bottom and sides of two 9” round cake pans. Line with parchment or waxed paper. Dust with flour, tapping out excess.
3. Stir together flour, baking powder, cinnamon, nutmeg and salt.
4. Beat butter in large bowl until smooth, using electric mixer at medium speed.
5. Beat in both sugars and beat until light and fluffy.
6. Beat in eggs, one at a time, beating well after each addition.
7. Beat in vanilla. A
8. dd flour mixture alternately with milk, stirring well after each addition.
9. Stir in pecans and mix just until blended. Spread batter in prepared pans.
10. Bake for 30 minutes or until a toothpick inserted in center comes out clean.
11. Cool in pans on wire racks for 10 minutes. Remove from pans and cool on racks.
12. MAKE FUDGE FROSTING
13. Place chocolate in food processor bowl. Cover and process until finely chopped.
14. Heat cream and butter in saucepan over medium heat until it comes to a gentle boil.
15. Add hot cream to chocolate and process until completely smooth.
16. Add vanilla and process to blend.
17. Transfer to a bowl and let cool.
18. Cover and refrigerate for 1 to 11/2 hours or until of spreading consistency.
19. MAKE SPIKED CREAM
20. Beat cream with sugar and bourbon in medium bowl until soft peaks form, using electric mixer at medium speed. Cover and refrigerate until ready to serve.
21. ASSEMBLY
22. Place one cake layer upside down on serving plate. Spread a generous amount of frosting over top of cake layer. Place second cake layer right side up on top. Frost top and side of cake with remaining frosting. Arrange pecan halves in concentric circles on top of cake.
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