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Bourbon Pecan Chocolate Cake
1 cup pecans, toasted and finely ground
1 cup whole wheat pastry flour
1 cup unbleached white flour
1 cup cocoa powder, sifted
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup light vegetable oil or walnut oil
1 cup pure maple syrup
1 cup soy milk
1/3 cup bourbon
zest of an orange
1/2 cup orange juice
1 tablespoon vanilla
Chocolate Sauce:
1 1/2 cups pure maple syrup
3 tablespoons vegetable oil
2 cups cocoa powder, sifted
1 teaspoon vanilla
Preheat oven to 350 degrees. Brush a bundt pan with oil.
Set aside 2 tablespoons ground pecans for topping.
To prepare cake, mix dry ingredients in a large bowl. In a medium bowl, whisk wet ingredients, including zest of an orange, and add to dry. Whisk gently until smooth and pour batter into pan. Bake until cake tests done, 40 to 45 minutes. Transfer pan to a cooling rack for at least 20 minutes. Remove cake from pan and cool on rack.
Chocolate Sauce: Meanwhile, in a 2 quart saucepan heat together maple syrup and oil. Whisk in cocoa powder. Simmer for about 2 minutes. Turn heat off and stir in vanilla. Pour 1 cup warm sauce over cake so it drips down the sides.
Immediately sprinkle reserved nuts on top and, if needed, lightly pat them in place.
Serves 12 to 16.
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Bourbon Pecan Chocolate Cake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Bourbon Pecan Chocolate Cake
1 cup pecans, toasted and finely ground
1 cup whole wheat pastry flour
1 cup unbleached white flour
1 cup cocoa powder, sifted
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup light vegetable oil or walnut oil
1 cup pure maple syrup
1 cup soy milk
1/3 cup bourbon
zest of an orange
1/2 cup orange juice
1 tablespoon vanilla
Chocolate Sauce:
1 1/2 cups pure maple syrup
3 tablespoons vegetable oil
2 cups cocoa powder, sifted
1 teaspoon vanilla
Preheat oven to 350 degrees. Brush a bundt pan with oil.
Set aside 2 tablespoons ground pecans for topping.
To prepare cake, mix dry ingredients in a large bowl. In a medium bowl, whisk wet ingredients, including zest of an orange, and add to dry. Whisk gently until smooth and pour batter into pan. Bake until cake tests done, 40 to 45 minutes. Transfer pan to a cooling rack for at least 20 minutes. Remove cake from pan and cool on rack.
Chocolate Sauce: Meanwhile, in a 2 quart saucepan heat together maple syrup and oil. Whisk in cocoa powder. Simmer for about 2 minutes. Turn heat off and stir in vanilla. Pour 1 cup warm sauce over cake so it drips down the sides.
Immediately sprinkle reserved nuts on top and, if needed, lightly pat them in place.
Serves 12 to 16.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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