Heavenly Chocolate Bourbon Pecan Cake

chocolate bourbon pecan cakeMy mom, sister, and I have been on the hunt for the ultimate chocolate cake -- whether at restaurants or via recipes -- for a good 10+ years now. To us, it's got to have just the perfect ratio of moist cake to rich chocolate ganache, maybe some frosting, etc. So far, we've discovered there are just about a thousand different ways to make this so-called ultimate chocolate cake, and I guess the fun really is in exploring our options!

One of the more unique takes I've stumbled upon recently is a drunken version ... mmmm! It's a Chocolate Bourbon Pecan Cake, which, it should come as no surprise, is one of Paula Deen's down home, Southern recipes. And when it comes to something like a special, once-in-a while treat, like chocolate cake, Deen-style recipes are a perfect choice. 


Paula Deen's Chocolate Bourbon Pecan Cake from FoodNetwork.com



  • 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


  • 1 cup heavy cream
  • 1 1/4 cups semisweet chocolate chips


  1. Preheat oven to 325 degrees F.
  2. Grease and flour a 9-inch springform pan. Melt the chocolate and butter in a small bowl over a double broiler. Remove from heat, and set pot aside leaving the bowl on top of pot.
  3. Whisk egg yolks and 1/4 cup 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.
  4. 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.
  5. 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.


Image via Lordcolus/Flickr

Read More >