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