Chocolate Bourbon Pecan Pie Cake

Instructions

For the pecan pie layers

Begin by lining two 8-inch springform pans with parchment paper. Set to the side.
In a food processor, pulse the 270 grams of graham crackers into the texture of sand. Pour in 113 grams of melted salted butter and pulse until it starts to stick together. Evenly split this between the two cake pans and use a cup or spatula to press the crust out into one even layer. It's okay if it feels a bit crumbly, the pie filling will hold it together. Set aside.
Position a rack to the center of the oven and preheat to 375°F.
In a large sauté pan over medium-low heat, toast 454 grams of pecans for 6-8 minutes, or until fragrant. Set 1/2 cup of the toasted pecan halves aside to use for topping. Roughly chop the rest.
In a large bowl, whisk together the 300 grams of dark brown sugar, 6 large eggs, 360 grams of maple syrup, 2 teaspoons vanilla extract, 57 grams of melted salted butter, 85 grams of bourbon, 1 teaspoon of kosher salt, and 30 grams of all-purpose flour. Fold in the 256 grams of chocolate and the chopped pecans until combined.
Evenly distribute the batter between the two prepared cake pans. Decorate the top of one pie with the pecan halves you set aside by lining them in concentric circles. Put the cake tins on a sheet pan and bake for 40-45 minutes, or until firm.
Let these cool completely in their pans before removing. Wrap and store in the fridge until you are ready to use.

For the chocolate cake layers

In a medium heat-proof bowl, add the 60 grams of Dutch-processed cocoa powder, 30 grams of 100% chocolate and 240 grams of boiling water. Stir until smooth and all the chocolate is melted. Set aside to cool.
Preheat the oven to 350°F.
In a stand mixer fitted with the paddle attachment, add 330 grams of dark brown sugar. Sift in 120 grams of cake flour and 120 grams of all-purpose flour. Add 1 teaspoon of baking soda and 1/2 teaspoon of kosher salt.
With the mixer on low, add 227 grams of softened salted butter one piece at a time until the mixture starts to resemble a cookie dough. Then turn off the mixer.
In another bowl whisk together the 2 eggs, 2 egg yolks and 60 grams crème fraîche until smooth. Put the mixer back on low and gradually pour that in to combine.
Beat for 2 minutes on medium-high or until the batter is fluffy and light. Scrape down the sides as needed.
Turn the mixer to low and slowly pour in the cooled cocoa mixture. Continue to scrape down the sides of the bowl. Increase the mixer to medium and beat for 2 minutes until the batter is fluffy.
Line two 8-inch cake pans with parchment paper and spray oil. Evenly distribute the cake batter between them. Bake for 25-35 minutes at 350°F, or until the cakes spring back slightly to your touch.
Let the cakes cool in their pans at room temperature. The will start domed but deflate into a perfectly flat shape. If assembling the next day, wrap them with cling wrap and store them at room temperature. If you are assembling later than one day, wrap them and freeze them.

For the brown butter bourbon buttercream

Halve 227 grams of softened salted butter. Add 113 grams to the bowl of a stand mixer. Brown the other 113 grams by melting it over medium-low heat until the milk solids begin to toast and turn brown, 4-5 minutes. Let the browned butter cool to room temperature before adding it in with the softened butter. Whip together to create a brown butter paste. It should look like softened butter texture.
With the paddle attachment and the stand mixer on medium-low speed, add 340 grams of powdered sugar a spoonful at a time. Increase the mixer to medium and add 1 tablespoon of bourbon, 1 tablespoon of heavy cream, 1/4 teaspoon kosher salt, 1 teaspoon vanilla extract, and 1 teaspoon coffee grounds. Beat until the frosting looks fluffy and whipped. Set aside.

For the chocolate bourbon buttercream

In the bowl of a stand mixer, use the paddle attachment to beat 454 grams of butter for 1-2 minutes until very smooth.
In a bowl to the side, whisk together 300 grams of powdered sugar and 60 grams of Dutch-processed cocoa powder. With the mixer on medium speed, add this to the butter a spoonful at a time until smooth.
Add 1 tablespoon of bourbon, 1 tablespoon of heavy cream, and 1/4 teaspoon of salt. Whip until the frosting looks fluffy. Set aside.

To assemble the cake

To assemble the cake, find the base you plan to decorate on. Place a chocolate cake layer in the center of the base. Spread a generous layer of the brown butter bourbon buttercream on top of the cake, then place the pecan pie layer without the decoration on top. Spread another layer of the brown butter bourbon buttercream, then place the last chocolate cake layer. Repeat one more time and place the decorated pecan pie as the top piece.
First, use the chocolate bourbon buttercream to seal the exposed edges where the frosting layers peek out. Then use a thicker layer to smooth onto the outside of the cake. You want the pecan pie circles visible on top, but a smooth chocolate buttercream all over the sides.
For super clean edges, when you are almost done frosting, dip your angled spatula in hot water and do one last swipe around the edges, it will make your frosting super smooth.
Let this set in the fridge for a few hours before slicing. The chocolate icing should darken a shade in color, making the cake look very gorgeous.
Slice and serve when you're ready!

Chocolate Bourbon Pecan Pie Cake

Equipment

Ingredients

For the pecan pie layers

For the chocolate cake layers

For the brown butter bourbon buttercream

For the chocolate bourbon buttercream

Instructions

For the pecan pie layers

For the chocolate cake layers

For the brown butter bourbon buttercream

For the chocolate bourbon buttercream

To assemble the cake

Notes