Chocolate Bourbon Pecan Cake

Total Time:
1 hr 5 min
25 min
40 min

10 to 12 servings

  • Filling:
  • 8 1/2 (1-ounce) semisweet chocolate 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
  • Ganache:
  • 1 cup heavy cream
  • 1 1/4 cups semisweet chocolate chips
  • Preheat oven to 325 degrees F.

  • 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 140 degrees F. 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.

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4.8 12
I made this cake last night for my dinner guest; they loved it and just raved over it to their friends. It was so easy to make. I will make this again for my quest in Charleston, SC. The chocolate was like heaven on the spoon. item not reviewed by moderator and published
I rec. using a decent bourbon, b/c you can really taste it in the cake. I used 1/2 c. of Old Grand Dad. I never quite saw the ribboning effect in the yolks, but it came out delicious anyway. i opted not to make the ganache, and used Vanilla Ice cream instead. yummy. item not reviewed by moderator and published
Just made cake and realized it has to go in freezer. Can someone explain? item not reviewed by moderator and published
this is literally the most amazing cake ever and though it seems a little bit daunting at first, these are some things i to make it easier: -i didn't have a thermometer to know when the yolk/sugar mixture reached 140 degrees, so i just dipped my finger in really quick to test - when it seemed quite warm, i took it off the heat. -the ribbon stage of the yolk/sugar mixture is reached when it is beaten to the point that when you let the mixer drip batter into the bowl, the mixture folds onto itself like a bunch of spaghetti does - looking like "ribbons". it takes around 3 or 4 minutes to reach at high speed -i needed to transport this cake and knew it would be easier if it was left in the springform pan, so i poured the ganache over just the top and removed the pan when it was time to serve - it was so much easier than having to remove everything and coat the sides, and exceptionally thick and delicious! thanks so much paula - i love you and your show! item not reviewed by moderator and published
I didn't give this 5 stars b/c the description is completely misleading. This is first and foremost a Pecan Chocolate Bourbon Cake. It's pretty much pecans w/ the rest thrown in. Also, this recipe is by no means "Easy." I think I'm an intermediate baker, and I'd say this was intermediate. The tools required, the multiple steps, the prep time that was far beyond 25 mins. Also, this is NOT a lofty cake. The first one I baked was literally 1.5 inches high---a pan-cake!!! I was so surprised all I could do was laugh. I ended up baking 2 more cakes and then layering all 3 stuffing fresh whipped cream and whiskey caramel sauce between the layers. Despite the misleading description, after I'd finished my additions and improvs it was a rich and decadent cake. I made it for a friend's b-day and it was a hit! TIPS: If you want to feed more than 1 person, triple the recipe. You can then cut it into 3 layers and layer it or leave as is. Also I doubled the amount of bourbon whiskey I put in it...and I still felt it could have used more! I barely tasted it, even with the whiskey caramel I added. And finally, I'd use bittersweet choco chips in the ganache instead of semisweet...o/w way too sweet. Oh, and don't forget to toast the pecans before dropping them into batter. item not reviewed by moderator and published
This is such an easy recipe. Easy instructions and I Love Paula Deen! It tastes great and It's a great conversation piece too! item not reviewed by moderator and published
Everybody was raving. item not reviewed by moderator and published
I was a little nervous about the comments that these were too sweet, so I changed the frosting and used bittersweet chocolate and made them into cupcakes. Nice contrast and very moist, chocolately little cakes. Thanks, Paula! item not reviewed by moderator and published
I was very excited about making this cake and had all the ingredients ready. Was a bit taken aback by cooking the egg yolks to 140 in metal bowl over simmering water. I was not prepared with right utensils on this. And very unsure of ribbon stage. But in the end it came out wonderful and very sinful. We have not been unhappy with any of Paula's recipes. When I mention that I am making a Puala Deen Dessert, everyone gets very excited! item not reviewed by moderator and published
Easy, Delish and Chocolate to boot. Thank's Paula. Everyone thinks I am the greatest because of this recipe. item not reviewed by moderator and published
I made this without the pecans and it was so good! I melted some white chocolate to drizzle over the top of the cake. It was sinful and rich. I am craving this cake! item not reviewed by moderator and published
This was realy good, I love Chacolate but this took it to a new level! It just melted in your mouth. So good. Thanks Paula, your the best. item not reviewed by moderator and published

Not what you're looking for? Try:

Molasses-Bourbon Pecan Pie

Recipe courtesy of Food Network Kitchen