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Chocolate Cake with Bourbon Pecan Fudge Frosting
Chocolate Cake with Bourbon Pecan Fudge Frosting
- Recipe Submitted by Parfait on 11/20/2014
Category: Holiday, Kids, Cakes, Chocolate
Ingredients List
- Chocolate cake:
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- Bourbon pecan fudge frosting:
- 1-1/2 cups butter, room temperature
- 6 ounces unsweetened chocolate
- 9 cups powdered sugar, sifted, divided use
- 1 tablespoon vanilla
- 1 tablespoon lemon juice
- 1/2 cup bourbon
- 3 cups pecans, finely chopped
Directions
1. Preheat oven to 350 degrees. Spray or grease two 9-inch round cake pans; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. Divide batter evenly between the two prepared pans. Bake until cake tester comes out clean, about 40 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
2. To make the frosting, melt together the butter and chocolate. Let cool a bit, then beat in 3 cups of powdered sugar. Add the vanilla, lemon juice, and bourbon and mix well, then beat in the remaining 6 cups of powdered sugar and the pecans. If the frosting is too thin, add a little more powdered sugar, but don't go crazy--it thickens as it sets up!
3. I cut both cake layers in half horizontally so there were four layers of cake. You don't have to do this, but if you don't, you'll probably wind up with extra frosting...which isn't necessarily a bad thing.
2. To make the frosting, melt together the butter and chocolate. Let cool a bit, then beat in 3 cups of powdered sugar. Add the vanilla, lemon juice, and bourbon and mix well, then beat in the remaining 6 cups of powdered sugar and the pecans. If the frosting is too thin, add a little more powdered sugar, but don't go crazy--it thickens as it sets up!
3. I cut both cake layers in half horizontally so there were four layers of cake. You don't have to do this, but if you don't, you'll probably wind up with extra frosting...which isn't necessarily a bad thing.
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