Chocolate Bourbon Pecan Cake

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Chocolate Bourbon Pecan Cake

Nothing says winter like the combination of chocolate and bourbon. The cake has a light crumb but is still decadent. Glaze with ganache and serve with vanilla ice cream or whipped cream. Either way you can’t go wrong.


Recipe Details

  1. Preheat oven to 325°F degrees.
  2. Grease and flour mini fluted cake pan.
  3. In an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.
  4. Add eggs one at a time. Mix until incorporated.
  5. Combine buttermilk, milk, bourbon and vanilla. Add to butter mixture. Mix until well combined.
  6. In a medium bowl, sift together flour, baking soda, baking powder, and salt. Add to wet ingredients and mix on low speed until just combined.
  7. Fold in melted chocolate.
  8. Fold in pecans.
  9. Fill fluted pan three-quarters full, a heaping third of a cup.
  10. Bake at 325 degrees for 15 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool completely before releasing from pan.
  12. Ganache Glaze:
  13. Place coarsely chopped chocolate in a heat proof bowl and set aside.
  14. In a small saucepan over medium heat bring the heavy cream to a boil.
  15. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened.
  16. Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated.
  17. Use immediately to glaze cooled mini fluted cakes by dipping the patterned side into the glaze, then allowing to set-up on the cooling rack, dry side down dipped side facing up, for at least 30 minutes.
  18. If chopped nuts or sprinkles are desired, decorate before the glaze dries.

Chef’s tip: dust greased pan with cocoa powder if you don’t want white flour dust on your chocolate cake once unmolded.

3 thoughts on “Chocolate Bourbon Pecan Cake

  1. In the ingredients a half cup of chopped carrots is listed but carrot is not listed in the directions.