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Decadent Triple Chocolate Bourbon Pecan Cake

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A rich, moist triple chocolate cake infused with bourbon and crunchy toasted pecans, topped with a bourbon chocolate ganache. Perfect for special occasions or indulgent everyday treats.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, sifted
  • ¾ cup (85g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp vinegar)
  • ¼ cup (60ml) bourbon
  • 2 teaspoons vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 cup (120g) toasted pecans, roughly chopped
  • For the Bourbon Chocolate Ganache:
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) semi-sweet chocolate, chopped
  • 2 tablespoons bourbon
  • 2 tablespoons butter (optional, for shine)

Instructions

  1. Preheat oven to 350°F (175°C). Butter or spray two 8-inch round cake pans and line bottoms with parchment paper. Toast pecans in a dry skillet over medium heat for 5 minutes until fragrant; set aside to cool.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Using an electric mixer, beat softened butter and sugar on medium-high speed until light and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed.
  5. In a separate bowl, combine buttermilk, bourbon, and vanilla extract.
  6. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with wet ingredients in two parts, beginning and ending with dry. Mix just until combined.
  7. Fold in chocolate chips and toasted pecans gently with a spatula.
  8. Divide batter evenly between prepared pans and smooth tops.
  9. Bake for 30–35 minutes or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
  10. Cool cakes in pans for 10 minutes, then invert onto wire racks and remove parchment paper. Let cool completely.
  11. To make ganache, heat heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth.
  12. Stir in bourbon and butter until ganache is glossy.
  13. Place one cake layer on serving plate. Spread half the ganache on top. Add second layer and pour remaining ganache over, letting it drip down the sides.
  14. Chill cake for 1 hour to set ganache and deepen flavors.

Notes

Toast pecans before adding to batter for best flavor and crunch. Use room temperature eggs and butter for better texture. Alternate adding dry and wet ingredients to keep batter tender. Pour hot cream over chocolate and let sit before stirring to avoid grainy ganache. If ganache thickens too much, warm gently to loosen. Cake tastes better the next day after flavors meld. Store leftovers wrapped tightly in fridge up to 4 days or freeze slices up to 3 months.

Nutrition

Keywords: chocolate cake, bourbon cake, pecan cake, triple chocolate, homemade dessert, easy cake recipe, bourbon ganache, toasted pecans

Find it online: https://cooksybite.com/decadent-triple-chocolate-bourbon-pecan-cake-recipe-easy-homemade-dessert/