Chocolate Bourbon Pecan Pie Cake

Ingredients

• 907 g Raw Pecan Halves (toasted, roughly chopped)
• 600 g Brown Sugar (packed)
• 12 Large Eggs (room temperature)
• 720 g Maple Syrup (pure, grade A)
• 4 tsp Vanilla Extract (pure)
• 8 tbsp Unsalted Butter (melted for pie filling)
• 12 tbsp Bourbon (good quality)
• 2 tsp Kosher Salt
• 4 tbsp All-Purpose Flour (for pie filling, can use gluten‑free flour)
• 512 g Chocolate Chips (semi‑sweet or dark, do not melt before baking)
• 72 Graham Crackers (crushed for crust)
• 1 cup Salted Butter (melted for crust)
• 60 g Dutch‑Processed Cocoa Powder
• 30 g Unsweetened Chocolate (finely chopped)
• 240 g Boiling Water (hot, for chocolate mixture)
• 330 g Brown Sugar (Cake)
• 120 g Cake Flour
• 120 g All‑Purpose Flour (Cake)
• 1 tsp Baking Soda
• 226 g Unsalted Butter (Cake) (softened, cut into cubes)
• 60 g Crème Fraîche
• 2 Large Eggs (Cake) (room temperature)
• 2 Egg Yolks (Cake)
• 113 g Brown Butter (cooled but still liquid)
• 500 g Powdered Sugar (sifted to avoid lumps)
• 2 tbsp Heavy Cream
• 2 tbsp Bourbon (Buttercream) (1 tbsp for each buttercream)
• 1/2 tsp Salt (Buttercream)
• 454 g Softened Butter (Chocolate Buttercream)
• 30 g Dutch‑Processed Cocoa Powder (Chocolate Buttercream)

Instructions

1. Toast Pecans

   Spread the raw pecan halves on a baking sheet and toast in a 350°F oven for 8‑10 minutes, stirring once, until fragrant.

   Time: PT10M

   Temperature: 350°F

2. Make Graham Cracker Crust

   Pulse the graham crackers in a food processor until fine crumbs. Add 1 cup melted salted butter and pulse briefly until the mixture resembles wet sand. Press evenly into the bottom and up the sides of each 8‑inch springform pan (you’ll need two pans). Chill for 10 minutes while you prepare the filling.

   Time: PT10M

3. Prepare Pecan Pie Filling

   In a large mixing bowl whisk together 600 g brown sugar and 12 large eggs until smooth. Add 720 g maple syrup, 8 tbsp melted unsalted butter, 4 tsp vanilla extract, 12 tbsp bourbon, and 2 tsp kosher salt; whisk again. Finally, sift 4 tbsp all‑purpose flour over the mixture and fold in gently to avoid lumps.

   Time: PT10M

4. Add Pecans and Chocolate Chips

   Fold the toasted pecan halves and 512 g chocolate chips into the filling until evenly distributed.

   Time: PT5M

5. Bake Pecan Pies

   Pour the filling into the prepared crusts, smoothing the tops. Bake at 350°F for 45 minutes, or until the edges are set and the center jiggles slightly. The chocolate chips should stay whole.

   Time: PT45M

   Temperature: 350°F

6. Cool Pecan Pies

   Allow the pies to cool completely in the pans on a cooling rack before removing.

   Time: PT30M

7. Melt Chocolate and Combine with Water

   In a saucepan, combine 30 g unsweetened chocolate with 240 g boiling water. Stir until smooth; the mixture will look thin. Set aside to cool to warm (not hot).

   Time: PT5M

8. Mix Dry Ingredients for Cake

   In a separate bowl, whisk together 120 g cake flour, 120 g all‑purpose flour, 1 tsp baking soda, and 1/2 tsp kosher salt.

   Time: PT5M

9. Cream Butter and Sugar

   Using the stand mixer on low, beat 226 g softened unsalted butter until creamy. Gradually add 330 g brown sugar, mixing on low until fully incorporated.

   Time: PT5M

10. Add Eggs, Yolks, and Crème Fraîche

    Add 2 large eggs, 2 egg yolks, and 60 g crème fraîche to the butter‑sugar mixture. Beat on medium until smooth.

    Time: PT3M

11. Incorporate Chocolate Mixture

    With the mixer on low, slowly pour the cooled chocolate‑water mixture into the batter, scraping down the sides as needed.

    Time: PT3M

12. Fold in Dry Ingredients

    Add the sifted flour mixture to the batter and fold on low speed just until combined. The batter should be thick but pourable.

    Time: PT2M

13. Bake Chocolate Cake Layers

    Divide the batter evenly between two greased 8‑inch springform pans. Bake at 350°F for 25‑30 minutes, or until a toothpick inserted near the center comes out clean and the tops spring back.

    Time: PT30M

    Temperature: 350°F

14. Cool Cake Layers

    Let the cakes cool in the pans for 10 minutes, then remove and transfer to a cooling rack to cool completely.

    Time: PT30M

15. Make Brown Butter Bourbon Buttercream

    In the stand mixer, combine 113 g cooled brown butter with 200 g powdered sugar (add in 2‑tbsp increments on low speed). Once incorporated, add 1 tbsp heavy cream, 1 tbsp bourbon, and 1/4 tsp salt. Increase speed to medium‑high and whip for 1‑2 minutes until light and fluffy.

    Time: PT12M

16. Make Chocolate Bourbon Buttercream

    In a clean bowl, beat 454 g softened butter until creamy. Gradually add the remaining 300 g powdered sugar, beating on low. Add 30 g cocoa powder, 1 tbsp heavy cream, 1 tbsp bourbon, and 1/4 tsp salt. Whip on medium‑high for 2 minutes until smooth and glossy.

    Time: PT12M

17. Assemble the Cake – First Layer

    Place one cooled pecan pie on a cake board. Spread a thin layer of brown butter bourbon buttercream over the top to act as a glue.

    Time: PT3M

18. Add Chocolate Cake Layer

    Place a chocolate cake layer on top of the buttercream. Spread a generous amount of the same buttercream over the cake.

    Time: PT4M

19. Add Second Pecan Pie

    Place the second pecan pie on top of the buttercream‑covered cake layer. Apply a thin coat of buttercream to seal the edges (crumb coat).

    Time: PT4M

20. Add Second Chocolate Cake Layer

    Place the remaining chocolate cake layer on top. Apply a thin layer of brown butter bourbon buttercream over the entire surface; this is the crumb coat.

    Time: PT4M

21. Final Frosting

    Using a bench scraper dipped in warm water, smooth the chocolate bourbon buttercream over the cake, creating a clean finish. Chill the cake for 15 minutes, then apply a final smooth coat.

    Time: PT15M

22. Chill and Serve

    Refrigerate the assembled cake for at least 2 hours (or overnight) to set the frosting. Slice with a hot, wet knife for clean cuts.

    Time: PT2H0M

Nutrition Facts

Calories

620

Protein

5 g

Carbohydrates

70 g

Fat

35 g

Fiber

4 g

Ingredient Substitutions

• Instead of Raw Pecan Halves: Walnuts, Almonds
• Instead of Brown Sugar: Dark muscovado sugar, Coconut sugar
• Instead of Large Eggs: Egg substitute, Silken tofu (for binding)
• Instead of Maple Syrup: Honey, Corn syrup
• Instead of Vanilla Extract: Vanilla bean paste, Almond extract (use less)
• Instead of Unsalted Butter: Melted coconut oil
• Instead of Bourbon: Rum, Whiskey
• Instead of Kosher Salt: Sea salt
• Instead of All-Purpose Flour: Gluten‑free flour blend, Cornstarch
• Instead of Chocolate Chips: Chopped dark chocolate, Chocolate chunks
• Instead of Graham Crackers: Digestive biscuits, Vanilla wafers
• Instead of Salted Butter: Unsalted butter + 1/2 tsp salt
• Instead of Dutch‑Processed Cocoa Powder: Natural cocoa powder (use a bit more)
• Instead of Unsweetened Chocolate: Baking chocolate
• Instead of Brown Sugar (Cake): Dark muscovado sugar
• Instead of Cake Flour: All‑purpose flour (use 2 tbsp less)
• Instead of All‑Purpose Flour (Cake): Cake flour
• Instead of Baking Soda: Baking powder (use 3× amount)
• Instead of Unsalted Butter (Cake): Margarine
• Instead of Crème Fraîche: Sour cream, Greek yogurt (full‑fat)
• Instead of Large Eggs (Cake): Egg substitute
• Instead of Egg Yolks (Cake): Extra yolk from large egg
• Instead of Brown Butter: Melted butter
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Heavy Cream: Half‑and‑half
• Instead of Bourbon (Buttercream): Rum, Whiskey
• Instead of Salt (Buttercream): Sea salt
• Instead of Softened Butter (Chocolate Buttercream): Margarine
• Instead of Dutch‑Processed Cocoa Powder (Chocolate Buttercream): Natural cocoa powder

Equipment Needed

• Food Processor
• Stand Mixer
• 8‑Inch Springform Pan
• Mixing Bowls
• Measuring Cups and Spoons
• Spatula
• Whisk
• Oven
• Cooling Rack
• Bench Scraper (optional)
• Parchment Paper
• Saucepan

Critical Steps — Do Not Skip

• Toasting pecans without burning
• Pressing graham cracker crust firmly
• Cooling chocolate‑water mixture before adding to batter
• Avoiding over‑mixing the cake batter
• Baking pies and cake until edges set but center still slightly wobble
• Making buttercream while butter is cool but still liquid
• Creating a smooth crumb coat before final frosting

Chef Tips from the Video

• Use room‑temperature butter for the cake batter to ensure even creaming.
• Toast pecans on a single layer; crowding causes uneven browning.
• When pressing the graham cracker crust, use the bottom of a measuring cup for uniform thickness.
• Cool the chocolate‑water mixture to warm (around 120°F) before adding to the batter to prevent butter separation.
• For a glossy finish, drizzle a thin glaze of melted chocolate over the top after the final frosting set.

Troubleshooting

Storage

Refrigerator: Store the whole cake, tightly covered, for up to 3 days.

Freezer: Wrap each slice in plastic wrap and foil; freeze for up to 1 month.

Room temperature: Can sit at room temperature for up to 2 hours after removal from fridge; beyond that, keep refrigerated.

Make-Ahead Tips

• Bake the pecan pies a day ahead; keep refrigerated and bring to room temperature before assembly.
• Cake layers can be baked up to 2 days ahead; wrap tightly in plastic.
• Both buttercreams can be made 24 hours ahead; store in airtight containers in the fridge and re‑whip before use.

Frequently Asked Questions