Chocolate Bourbon Pecan Pie Cake
Chocolate Bourbon Pecan Pie Cake ~ What more can I say about this cake?
The picture speaks for itself so I will keep my gushing to a minimum!
Simple chocolate cake recipe mixes up in one bowl
The bourbon pecan pie filling is a stove top recipe that is ready in minutes
By using a bittersweet chocolate Swiss Meringue Buttercream for the icing
I felt this gave a good balance to the sweet in the entire cake
Topping it off with ganache and caramel pecan drips
That part is optional if you want to eliminate two extra recipes for an easier build
But who doesn’t love a drippy, ooey, gooey cake!?
Notes for Success:
First of all ~ YES! The bourbon can be left out with no changes to the recipe!
To make this cake gluten free simply sub in a 1:1 All Purpose blend like Bob’s Red Mill for the cake recipe
For the pecan pie filling I use flour as an added thickener but you can use a gluten free flour blend instead
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go.
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why!
This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
Whenever I make a cake that is filled with custard like this one
While not 100% necessary, this ensures that the custard will cool inside the cake for a sturdy slice rather than a custard that may have the tendency to smoosh out while serving
Note about molasses:
I understand many people cannot get molasses that I used in the pecan pie filling recipe, so you can leave it out with no changes to the recipe
Another viewer suggested to use date syrup in place of it; and while that sounds like a good idea I have not tried that
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
For more of the best vegan layer cakes click the links below!
1 Recipe Chocolate Cake 1 Recipe Swiss Meringue Buttercream using brown sugar in place of the granulated sugar on that recipe For the Pecan Pie Filling: Water 2 cups (480ml) Light Brown Sugar 1½ cups (300g) Molasses 2 teaspoons (10ml) Cornstarch 5 Tablespoons (40g) All Purpose Flour 4 Tablespoons (28g) Salt ¼ teaspoon Vegan Butter 8 Tablespoons (113g) Vanilla Extract 2 teaspoons (10ml) Bourbon 2 Tablespoons (30ml) Pecans lightly toasted 2 cups 1 Recipe Caramel Sauce *optional ¼ cup pecans for the topping *optional ½ Recipe ganache for the drips *optional
Prepare the chocolate cake recipe as per the instruction on that recipe post and divide the batter evenly amongst 3-7″ cake pans While the cakes are baking prepare the Swiss meringue Buttercream recipe with brown sugar in place of the granulated sugar according to the instructions on that page. While the cakes are cooling prepare the optional caramel topping and reserve in the refrigerator until it is thick & cold. When your cakes are completely cold and the buttercream is ready you can begin to assemble the cake First lightly roast the pecans on a sheet pan in a 250°F oven for approximately 10-15 minutes or when very lightly toasted Make the custard by combining the light brown sugar with the flour & cornstarch & whisk it to combine well Add the sugar mixture to a medium sauce pot along with the water and molasses and whisk it constantly over a medium to high heat until it comes to a boil Remove from the heat and add the vegan butter, salt, vanilla extract & bourbon Whisk to combine to a smooth custard Add the lightly toasted chopped pecans and then layer it into your prepared cake layers inside the cake ring mold *as shown in the video tutorial