Chocolate Bourbon Pecan Cake

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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.

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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.

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Just made cake and realized it has to go in freezer. Can someone explain?

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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!

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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.

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This is such an easy recipe. Easy instructions and I Love Paula Deen! It tastes great and It's a great conversation piece too!

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Everybody was raving.

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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!

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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!

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Easy, Delish and Chocolate to boot. Thank's Paula. Everyone thinks I am the greatest because of this recipe.