CHOCOLATE BOURBON PECAN CAKE

Chocolate Bourbon Pecan Cake – chocolatey cake with brown sugar buttercream infused with bourbon and pecans. A new layer cake recipe by our contributor, Tessa Huff.

Deep into fall and stormy weather season, I find myself searching for foods of comfort and decadence. And with the holidays approaching at lightening speed, traditional flavors float up to the top of my baking “to-do” list. This cake started out as a pecan pie. After a few unexpected twists and turns, it evolved into this nearly sinful Chocolate Bourbon Pecan Cake.

INGREDIENTS
For the Chocolate Cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon (optional)
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 egg yolk
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 12 tablespoons (6 ounces) unsalted butter
• ¼ cup canola oil
• 1 ½ cups coffee or water
• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar
• ¾ cup brown sugar

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans and set aside.
2. In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
3. In a separate bowl or glass measuring cup, whisk together the sour cream, eggs, yolk, and vanilla. Set aside.
4. In a medium-large saucepan, place the butter, oil, and coffee. Heat over medium-high until the butter has melted. Lower the heat and whisk in the cocoa and sugars until dissolved.
5. Remove from the heat and allow to cool slightly. Whisk in the sour cream mixture until combined. Finally, stir in the dry ingredients, in two bathes, until the batter is smooth.
6. .........

For full instructions please see : thecakeblog.com

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