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Category: Cakes
Prep Time: Cook Time: Total Time:
1/2 cup unsweetened cocoa powder
3/4 cup strong brewed coffee, cooled to room temperature
1/2 cup cold water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
3/4 cup (1 1/2 sticks) unsalted butter plus more for greasing pan, room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
6 ounces unsweetened chocolate, melted and cooled
One 8 or 9-inch Pecan Pie, fully baked and cooled to room temperature
Frosting & Garnish
8 ounces bittersweet or semisweet chocolate, chopped into small pieces
3/4 cup heavy cream
Pinch of sea salt
1/2 cup pecans, toasted and chopped
Special Equipment
8 or 9-inch pie tin, preferably disposable (you may need to cut it)
10 X 3 inch cake pan
Fully baked pecan pie, preferably in a disposable pie tin (so you can take it out easily later). Cooled to room temperature.
Preheat your oven to 350F degrees. Grease your cake pan and line the bottom with a piece of parchment paper. In a small bowl, whisk together the cocoa, coffee and water. Add in the vanilla. Set aside. In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In a standing mixer with a paddle attachment, cream together the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the melted chocolate and mix until incorporated. Add the dry ingredients in thirds, alternating with the wet ingredients, beating well after each addition.
Spoon 1/3 of the batter evenly into the bottom of the cake pan. Take the pecan pie out of the tin (you may need to cut it out, so it might make sense to bake your pie in a disposable pie tin) and place it right side up on top of the batter. I thought that the pie might sink to the bottom either now or during baking, but like a ship, it sailed on top.
Cover the top and sides of the pie with the remaining batter. You may want to wack the cake on the counter a couple of times to make sure there are no air pockets hiding between the pie and the side of the cake pan. Smooth the top. Bake at 350 for 30-35 minutes or until a toothpick inserted at THE EDGE of the pan comes out with just a few crumbs. Why the edge? Because the pie is in the center and that will alter your results.
Let the cake cool in the pan for 15 minutes the turn it out upside down onto a cooling rack to cool completely.
Ganache Frosting: Place the chopped chocolate in a bowl. Heat the cream to a simmer then pour over the chocolate. Let it sit for 1 minute then gently stir until the all the chocolate is melted and the ganache is smooth. Let it sit at room temperature for 25-35 minutes stirring occasionally until it is frosting consistency.
Frost the top and sides of the upside-down cake and sprinkle with the chopped toasted pecans.
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CHOCOLATE PECAN PIE CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
1/2 cup unsweetened cocoa powder
3/4 cup strong brewed coffee, cooled to room temperature
1/2 cup cold water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
3/4 cup (1 1/2 sticks) unsalted butter plus more for greasing pan, room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
6 ounces unsweetened chocolate, melted and cooled
One 8 or 9-inch Pecan Pie, fully baked and cooled to room temperature
Frosting & Garnish
8 ounces bittersweet or semisweet chocolate, chopped into small pieces
3/4 cup heavy cream
Pinch of sea salt
1/2 cup pecans, toasted and chopped
Special Equipment
8 or 9-inch pie tin, preferably disposable (you may need to cut it)
10 X 3 inch cake pan
Fully baked pecan pie, preferably in a disposable pie tin (so you can take it out easily later). Cooled to room temperature.
Preheat your oven to 350F degrees. Grease your cake pan and line the bottom with a piece of parchment paper. In a small bowl, whisk together the cocoa, coffee and water. Add in the vanilla. Set aside. In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In a standing mixer with a paddle attachment, cream together the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the melted chocolate and mix until incorporated. Add the dry ingredients in thirds, alternating with the wet ingredients, beating well after each addition.
Spoon 1/3 of the batter evenly into the bottom of the cake pan. Take the pecan pie out of the tin (you may need to cut it out, so it might make sense to bake your pie in a disposable pie tin) and place it right side up on top of the batter. I thought that the pie might sink to the bottom either now or during baking, but like a ship, it sailed on top.
Cover the top and sides of the pie with the remaining batter. You may want to wack the cake on the counter a couple of times to make sure there are no air pockets hiding between the pie and the side of the cake pan. Smooth the top. Bake at 350 for 30-35 minutes or until a toothpick inserted at THE EDGE of the pan comes out with just a few crumbs. Why the edge? Because the pie is in the center and that will alter your results.
Let the cake cool in the pan for 15 minutes the turn it out upside down onto a cooling rack to cool completely.
Ganache Frosting: Place the chopped chocolate in a bowl. Heat the cream to a simmer then pour over the chocolate. Let it sit for 1 minute then gently stir until the all the chocolate is melted and the ganache is smooth. Let it sit at room temperature for 25-35 minutes stirring occasionally until it is frosting consistency.
Frost the top and sides of the upside-down cake and sprinkle with the chopped toasted pecans.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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