Bourbon Chocolate Pecan Cake Recipes

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CHOCOLATE PECAN BOURBON CAKE



Chocolate Pecan Bourbon Cake image

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

2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
1/2 cup butter or margarine, softened
3/4 cup buttermilk
1/2 cup water
1/4 cup bourbon or water
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
4 oz unsweetened baking chocolate, melted, cooled
1 cup chopped pecans
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 to 6 teaspoons boiling water

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

CHOCOLATE BOURBON PECAN CAKE - PAULA DEEN



Chocolate Bourbon Pecan Cake - Paula Deen image

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

8 (1 1/16 ounce) semi-sweet chocolate baking squares
1/2 cup butter
3 eggs, separated
1/2 cup sugar
1/4 cup Bourbon
1/4 cup flour
1 1/2 cups chopped pecans
1 cup heavy cream
1 1/4 cups semi-sweet chocolate chips

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

BOURBON PECAN CAKE



Bourbon Pecan Cake image

Provided by Damaris Phillips

Categories     dessert

Time 1h50m

Yield 8 to 12 servings

Number Of Ingredients 16

2 2/3 cups cake flour
2 1/4 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup bourbon
1/2 cup milk
1 1/2 teaspoons vanilla extract
8 tablespoons (1 stick) butter
1/2 cup coconut oil
2 cups granulated sugar
4 eggs, separated
3/4 cup pecans, chopped and toasted
1/4 teaspoon cream of tartar
1 cup confectioners' sugar
1 tablespoon bourbon
1/4 cup pecans, chopped and toasted

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 BOURBON PECAN CHEESECAKE



Chocolate Bourbon Pecan Cheesecake image

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

2 cups chocolate wafer crumbs
3 tablespoons butter, melted
3/4 cup hot caramel ice cream topping
3/4 cup chopped pecans, toasted
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
4 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature, lightly beaten
1/3 cup heavy whipping cream
1/4 cup bourbon
Optional: whipped cream, pecans and extra caramel sauce

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.

BOURBON PECAN CAKE



Bourbon Pecan Cake image

Chock full of pecans and currants and spiked with a generous helping of bourbon, this cake is perfect for a special dinner. Great served with ice cream!

Provided by sal

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h20m

Yield 16

Number Of Ingredients 12

1 cup all-purpose flour
2 cups currants
3 cups chopped pecans
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 teaspoons nutmeg
1 cup butter
2 cups white sugar
5 egg yolks
1 cup bourbon
5 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine 1 cup of the flour with currants and pecans. Set aside.
  • Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
  • In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 550.3 calories, Carbohydrate 60 g, Cholesterol 94.5 mg, Fat 29.4 g, Fiber 4.1 g, Protein 7.3 g, SaturatedFat 9.3 g, Sodium 221.3 mg, Sugar 38.3 g

FAVORITE CHOCOLATE-BOURBON PECAN TART



Favorite Chocolate-Bourbon Pecan Tart image

I grew up in Louisiana where, as in most of the South, pecan pie is a staple. This tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. -Amber Needham, San Antonio, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1/2 cup semisweet chocolate chips
2 large eggs, room temperature
3/4 cup dark corn syrup
1/2 cup sugar
1/4 cup butter, melted
2 tablespoons bourbon
1/4 teaspoon salt
1 cup pecan halves, toasted
1/4 cup hot caramel ice cream topping

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.

Nutrition Facts : Calories 357 calories, Fat 20g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 250mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE BOURBON PECAN PIE



Chocolate Bourbon Pecan Pie image

Kentucky bourbon gives a kick to this Southern classic.

Provided by ANITAL

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
½ cup butter
4 eggs, beaten
¼ cup bourbon
1 teaspoon vanilla extract
¼ teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees F).
  • In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
  • In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
  • Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Nutrition Facts : Calories 647.3 calories, Carbohydrate 79.9 g, Cholesterol 123.5 mg, Fat 35.4 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 13.5 g, Sodium 319.5 mg, Sugar 49 g

PECAN-BOURBON BUNDT CAKE



Pecan-Bourbon Bundt Cake image

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

1 cup pecans, toasted and chopped fine
1/2 cup packed light brown sugar
2 tablespoons unsalted butter, melted and cooled
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup buttermilk, room temperature
1/4 cup light molasses
1/4 cup Bourbon
1 tablespoon vanilla extract
18 tablespoons butter, cut into chunks and softened (2 1/4 sticks)
1 3/4 cups sugar
3 large eggs, room temperature
1 large egg yolk, room temperature
1 3/4 cups powdered sugar
2 tablespoons Bourbon
1 tablespoon light molasses
1 tablespoon water
salt, a pinch

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 PECAN LAYER CAKE



Chocolate Pecan Layer Cake image

Categories     Cake     Chocolate     Dairy     Egg     Nut     Dessert     Bake     Pecan     Party     Bon Appétit

Yield Serves 12

Number Of Ingredients 19

CAKE
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
6 large egg yolks
1/2 teaspoon vanilla extract
1/2 cup cake flour
1 1/2 cups pecans, toasted, finely chopped
2 ounces unsweetened chocolate, grated
8 large egg whites
GLAZE
5 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 tablespoon light corn syrup
FILLING
1 cup chilled whipping cream
3 tablespoons sugar
1 1/2 tablespoons bourbon
12 pecan halves

Steps:

  • FOR CAKE:
  • Preheat oven to 350°F. Butter bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line pan bottom with parchment.
  • Using electric mixer, beat butter in medium bowl until light. Add 1/2 cup sugar; beat until fluffy. Add yolks 1 at a time, beating after each addition. Mix in vanilla. Add flour, mix just until blended. Mix in pecans and chocolate. Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture in 3 additions.
  • Transfer batter to pan. Bake until tester inserted into center comes out clean, about 55 minutes. Cool on rack 15 minutes. Run knife around sides of pan to loosen. Release pan sides. Cool.
  • FOR GLAZE:
  • Combine all ingredients in top of double boiler set over simmering water (do not allow pan to touch water). Stir until smooth. Cool until lukewarm but still pourable, about 45 minutes. Meanwhile, prepare filling.
  • FOR FILLING:
  • Combine cream, sugar and bourbon in medium bowl; beat until stiff peaks form.
  • Using serrated knife, cut cake into 3 layers. Place bottom layer on plate. Spread half of cream filling over. Top with second layer. Spread remaining filling over. Top with remaining layer, cut side down. Slowly pour glaze over cake, allowing some to drip down sides of cake. Garnish cake with pecan halves. Chill until glaze sets, about 30 minutes.

BOURBON-CHOCOLATE PECAN PIE



Bourbon-Chocolate Pecan Pie image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 9-inch pie crust
3 large eggs lightly beaten
1/3 cup sugar
3 tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
3/4 cup light corn syrup
1/4 cup butter, melted
3 tablespoons good bourbon
1 cup semisweet-chocolate morsels
2 cups pecan halves

Steps:

  • Preheat the oven to 350 degrees. Fit the pie crust into a pie plate, prick the bottom with a fork and set aside.
  • Combine the eggs, sugar, brown sugar, flour, corn syrup, melted butter and bourbon in a bowl. Lay the pecans evenly across the bottom of the pie crust. Top with the chocolate bits. Pour the egg mixture over the nuts and chocolate and bake for 50 to 55 minutes, until firm. Serve with whipped cream or vanilla ice cream.

Nutrition Facts : @context http, Calories 639, UnsaturatedFat 24 grams, Carbohydrate 71 grams, Fat 39 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 168 milligrams, Sugar 51 grams, TransFat 0 grams

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From seasonsinvermont.com


BOURBON CHOCOLATE PECAN CHEESECAKE (DARING BAKERS)
2009-04-27 In the bowl of the stand mixer (or large bowl with hand mixer) cream cream cheese and sugar until smooth. Add eggs, one at a time, fully incorporating each before adding the …
From andreasrecipes.com


CHOCOLATE-BOURBON PECAN PIE RECIPE | SOUTHERN LIVING
Directions. Preheat oven to 325ºF. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto …
From southernliving.com


CHOCOLATE BOURBON PECAN PIE CUSTARD CAKE | HBH
2014-11-14 Instructions. Preheat oven to 350 degrees F. Grease an 8-inch (for a tall, fat cake) or 9 to 10 -inch (for a shorter thinner cake) spring form pan thoroughly. Line the bottom of the …
From halfbakedharvest.com


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