Chocolate Pecan Layer Cake

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Chocolate Pecan Layer Cake Chocolate Pecan Layer Cake Recipe Courtesy of


Servings: 1 (2-layer 9-inch cake), serves 8 to 10
Prep Time: 45 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

Cake:

1 cup unsweetened cocoa powder
1 1/2 cups boiling water
3 cups sifted cake flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 pound (2 sticks) butter, softened
2 cups packed light brown sugar
3 eggs
2 teaspoons vanilla extract

Filling:

10 tablespoons (1 1/4 sticks) butter
1 1/3 cups packed light brown sugar
2 1/2 tablespoons milk
3/4 teaspoon vanilla extract

Frosting:

6 tablespoons (3/4 stick) butter
2/3 cup packed dark brown sugar
1/4 cup heavy cream, plus more, if necessary
2 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans, for garnish

Directions

For the cake: Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans and line them with parchment paper.

Stir together the cocoa and boiling water until the cocoa dissolves.

In a large bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, using an electric mixer, beat the butter and brown sugar until fluffy, about 2 minutes. Scrape down the sides of the bowl and beat for 1 minute more. Beat in the eggs, 1 at a time. Beat in the vanilla extract. Beat in the flour mixture and the cocoa mixture in three alternating additions, beginning and ending with the flour. Scrape down the sides of the bowl after each addition.

Divide the batter between the pans. Bake until the center of the cake bounces back when gently pressed and a tester inserted in it comes out clean, about 25 minutes. Allow the cakes to cool in their pans for 10 minutes, and then invert them onto a wire rack to cool completely.

For the filling: Combine the butter, brown sugar, and milk in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved, 3 to 5 minutes. Remove from the heat and stir in the vanilla. Prick the cooled cakes all over with a toothpick. Spread half the filling on 1 cake layer. Top with the second layer and repeat.

For the frosting: Melt the butter in a small saucepan over medium heat and stir in the brown sugar and cream. Bring the mixture to a simmer and transfer it to a mixing bowl. Add the confectioners’ sugar and vanilla and beat until the frosting is a spreadable consistency. Add more cream, 1 tablespoon at a time, if the frosting is too thick. Frost the top of the cake and sprinkle with the chopped pecans. Store in an airtight container at room temperature. The cake will keep for 3 to 5 days.

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Reader Comments:

54321

Me encantan su cocina y son recetas exquisitas

By Elena Guevara Arias on November 13, 2013

54321

Iam looking for a chocolate black walnut cake

By Anonymous on October 30, 2012

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I was so excited to try this, so decided to make it for my father's birthday. It's good, but it needs quite a bit of adjustments for the next time, if it is to turn out right. I am a very experienced cook and followed the instructions precisely, but they're just not right. It's very very sweet, so I used part of the filling and had tons left over. It was literally running off the plate. The cake can only soak up so much. It needs to be more of a filling rather than a runny glaze. The little bit of filling I did use soaked up in the cake and the cake split in the middle and fell apart. I think half(or even less) of the butter in the filling would have been better. The icing didn't thicken up until I put it in the fridge for a while, in spite of being very careful with directions and measurements. The cake is fine and had a good flavor. The filling and frosting just needs adjustments to be of the right consistency, and not so sweet that you choke on it. I will try this again, as I think it's worth it. Just like I said, with adjustments.

By Vonnie on October 27, 2012

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PAULA DEEN!!!!!!! I am your biggest fan I am 12 years old and love your show I have been watching your show since 2006. This is my favriot recipe of all. Love it!!!!!!!!

By Sharleyne conde on April 07, 2012

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HI PAULA I WISH YOU COULD COME TO OAKPARK,MI AN COOK FOR MY 54 BIRTHDAY, MY FAMILY JUST LOVE YOU.-----------MS.RENEE DAVISON

By RENEE DAVISON on March 05, 2012

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My grandson announced he wanted a cake with pistachios and nuts for his birthday in June. I saw this one and am pretty sure it will do nicely. One personal note. Thanks for standing up to all those hysterical critics that don't have a clue about Southerners and our food. We enjoy the ride and the dance and don't worry about what the "food police" think and aren't really interested in the "thought police" as well. Yes, we might be a bit overweight, but as the joke goes, we might be fat, but your ugly and it goes slam thru the bone. :p"/

By Diane Bush on February 25, 2012

54321

I can't wait to try this recipe!

By sweetheart17 on October 11, 2011

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I'm sorry. But this is the second Paula Seen recipe I have tried and am very dissatisfied with. Maybe its me. I dunno. Just saying.

By Anonymous on September 18, 2011

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saw you make this on tv and it looked so good can't wait to try it hope i can get daughter to make it for my birthday

By andrea whiteside on August 15, 2011

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I saw this on your show the other day and my mouth was just a watering. I love your show and you. Cant wait to make it. If it turns out great, I will let you know. Best Dishes to you always. TT

By Tammy T on August 09, 2011

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Birthday cake for my 5year old granddaughter tomorrow.I am using unbleached flour just 2 tablespoon less per cup .

By Pamela Crom on August 09, 2011

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Can't wait to try it!

By Shelia Russell on August 08, 2011

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i love your cookin!!!!!!!!!!

By idell jones on March 29, 2011

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love yourchocolate pecan layer cake ana potatoes cakes

By ray ward on March 10, 2011

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on her tv show she used the end of a wooden spoon to poke the holes instead of toothpicks to make larger holes.

By lorik75 on March 07, 2011

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