Chocolate Bourbon Pecan Pie Cake
Chocolate cake layers dripping with caramel pecan pie custard & chocolate butterream icing!
Ingredients
For the Pecan Pie Filling:
- 1 cup Water Or Plant Milk (237ml)
- ⅓ cup Light Brown Sugar (67g)
- ⅓ cup Granulated Sugar (67g)
- 2 teaspoon Molasses (10ml)
- 2½ Tbs Cornstarch *see notes (20g)
- 2 Tbs All Purpose Flour (14g)
- ¼ teaspoon Salt
- 4 Tbs Vegan Butter (56g)
- 1 teaspoon Vanilla Extract (5ml)
- 1 Tbs Bourbon *optional (15ml)
- 1 cup Pecans lightly toasted
finishing touches
- 1 Recipe Caramel Sauce
- ½ cup pecans for the topping & bottom rim garnish *optional
- ½ Recipe ganache
Instructions
- Prepare the chocolate cake recipe as per the instructions on that recipe post & divide the batter evenly amongst 3-7" greased & parchment lined cake pans
- While the cakes are baking prepare the Chocolate Buttercream recipe according to the instructions on that page.
- Next prepare the optional caramel topping & ganache for the drips & reserve the caramel in the refrigerator until it is thick & cold. The ganache stays at room temperature/warm for the drip
- Lightly roast the pecans on a sheet pan in a 250°F oven for approximately 10-15 minutes or when very lightly toasted
- When your cakes are completely cold & the buttercream is ready you can begin to assemble the cake
- Make the custard by combining the sugars with the flour & cornstarch & whisk it to combine well
- Add the sugar mixture to a medium sauce pot along with the water or plant milk & molasses & whisk it constantly over a medium to high heat until it comes to a boil
- Remove from the heat & add the vegan butter, salt, vanilla extract & optional bourbon. Whisk to combine to a smooth custard
- Add the lightly toasted chopped pecans & then layer it into your prepared cake layers inside the cake ring mold *as shown in the video tutorial
Video
Notes
The bourbon can be left out with no changes to the recipe!
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.
Whenever I make a cake that is filled with custard like this one I prefer to build it in a cake ring with an acetate cake strip while the custard is hot this ensures that the custard will cool & set inside the cake for a sturdy slice rather than a custard that may have the tendency to smoosh out while serving, this is optional & the cake can be built traditional style with a buttercream dam technique
Many people cannot get molasses so you can leave it out with no changes to the recipe
Storage Chocolate Bourbon Pecan Pie Cake can be left at room temperature for half the day but should be kept refrigerated for longer storage and will stay fresh for up to 1 week
Tried this recipe?Let us know how it was!