Pecan Pie Chocolate Cake (or Cupcakes!)

I thought about calling this recipe "Pecan Pie Stuffed Spiked Chocolate Cake with Brown Sugar Buttercream Icing" but I don't even know if that many characters will fit in the title. Whether you make this a triple layer cake, sheet cake, or cupcakes, if you love chocolate and pecans, this cake will not disappoint.

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Servings: 12

Prep Time: 02:00

Cook Time: 00:20

Spiked Chocolate Cake

1/2 cup brandy, whiskey or rum (depending on what flavor you prefer)

1/2 cup strong brewed coffee

1 cup butter, melted

2 large eggs

2/3 cup sour cream (160kg)

3/4 cup unsweetened cocoa powder (60kg)

2 cups all-purpose flour (240kg)

1 teaspoon salt

2 teaspoons baking soda

Pecan Pie Filling

2 tablespoons cornstarch

1/3 cup water

1/3 cup maple syrup

1 egg 1 egg yolk

3/4 cup chopped pecans

1/2 packed brown sugar

2 tablespoons butter

1 teaspoon vanilla

Brown Sugar Buttercream

1/2 cup butter, divided in half, room temperature

1 teaspoon cinnamon

1/2 cup brown sugar

3 tablespoons heavy cream

1 teaspoon vanilla

2 cups powdered sugar (possibly more)


1Preheat oven to 350 degrees F. Butter three 8" pie pans if you're making a triple layer cake (or one quarter sheet pan or 9" x 13" baking dish for a sheet cake or 18 cupcake tins for cupcakes).

2In the bowl of a stand mixer (or a large bowl if using a hand mixer), beat the alcohol, butter, eggs, sour cream and sugar until well combined.

3In a medium bowl, sift together the flour, cocoa powder, salt and baking soda.

4Add dry ingredients to wet ingredients and mix until just combined (please don't over-mix).

5Divide between the 3 cake pans (or cupcake pans or pour into the sheet pan).

6Bake for approximately 16-18 minutes for cake pans or cupcakes. A sheet cake will probably take longer. Keep an eye on it and cook until a toothpick insert in the center comes out dry.

7Allow to cool COMPLETELY (2 hours or longer).

8While you wait, mix up your pecan pie filling and buttercream. To make the pie filling, whisk together water, maple syrup, egg, egg yolk, and cornstarch in a medium sauce pan until combined. Add the brown sugar and chopped pecans.

9Put the pan on your stovetop and turn it on over medium heat, whisking constantly. Seriously. Do not stop whisking.

10Bring your filling to a boil (still whisking constantly) and allow to boil for 2-3 minutes or until thickened. Remove from heat and allow to cool completely.

11To make the brown sugar buttercream icing, melt 1/4 cup of the butter with the cinnamon, brown sugar, cream and vanilla in a medium saucepan over medium heat. Allow mixture to come to a boil, stirring constantly, and allow to boil for about a minute. Remove from the heat and allow to cool completely (you can speed this up by placing it in the refrigerator).

12When the brown sugar mixture has cooled, add it and the remaining 1/4 cup of butter and the 2 cups of powered sugar to the bowl of a stand mixer (or a large bowl if using a hand mixer). Mix until well incorporated. If the icing is too thin, add a little more powered sugar. If it's too thick, add some milk a teaspoon at a time until you reach your desired consistency.

13To prepare the triple layer cake, pipe your brown sugar icing as border around the top of your first layer then fill the layer in with pecan pie filling, smoothing gently to make an even layer. Add your second cake layer on top and repeat. Add the third layer and spread your remaining icing over the top of the third layer. Decorate as you wish with chopped pecans and/or pecan halves.

14To prepare a sheet cake, top the sheet cake with pecan pie filling and spread evenly across the top. Carefully spoon the brown sugar buttercream icing over the top and spread an even layer, covering the entire cake.

15To prepare cupcakes, use a melon baller to remove a scoop out of the top of each cupcake. Drop a dollop of pecan pie filling into each indention. Pipe your icing over top of each cupcake to hide the pecan pie filling. To decorate, top each cupcake with chopped pecans and/or a pecan half as desired.

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