BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING RECIPE - (3.5/5)
Provided by jeknudson
Number Of Ingredients 13
Steps:
- Preparation 1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside. 2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool. 3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans. 4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.) 5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.) 6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake. *Chocolate Ganache* Ingredients 2 cups (12 oz.) semisweet chocolate morsels 1/3 cup whipping cream 1/4 cup butter, cut into pieces Preparation 1. Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes. *Praline Frosting* Ingredients 1/2 cup chopped pecans 2 tablespoons butter 1/2 cup firmly packed light brown sugar 3 tablespoons whipping cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract Preparation 1. Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once. 2. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly. *Bourbon Glaze* Ingredients 4 tablespoons butter 1/4 cup granulated sugar 1/4 cup brown sugar 1 teaspoon vanilla extract 1/3 cup bourbon Preparation 1. Melt 4 Tbsp. butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.
BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING
Make and share this Bourbon-Chocolate Cake With Praline Frosting recipe from Food.com.
Provided by scarley
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- 1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.
- 2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
- 3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans.
- 4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.).
- 5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.).
- 6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
- Chocolate Ganache:.
- 1. Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes.
- Praline Frosting:.
- 1. Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once.
- 2. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.
- Bourbon Glaze:.
- 1. Melt 4 tablespoons butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.
Nutrition Facts : Calories 817.1, Fat 43.4, SaturatedFat 24.9, Cholesterol 117.1, Sodium 413.1, Carbohydrate 99.3, Fiber 4.1, Sugar 76.7, Protein 6.5
BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING
A friend of mine was talking about how awesome this cake was - so I asked her where she got the recipe. This is from Southern Living magazine (Sept '06). Recipe #270666 and Recipe #270668 are also needed, and posted separately.
Provided by knitaholic
Categories Dessert
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease bottoms of 3 8-inch round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set aside.
- Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
- Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin). Pour batter evenly into prepared pans.
- Bake at 350°F for 25 to 28 minutes or until a wooden toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cakes will appear thin).
- Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake). Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired).
- Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
BOURBON CHOCOLATE FROSTING
Steps:
- Beat the butter and mayonnaise in a stand mixer fitted with the paddle attachment, on high until light and fluffy, approximately 3 to 4 minutes. With the mixer on low, slowly pour in the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add 1 cup of the sugar. Mix on low to combine. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the bourbon and salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to 1 week. Bring to room temperature before using chilled frosting.
PRALINE FROSTING
Make and share this Praline Frosting recipe from Food.com.
Provided by knitaholic
Categories Dessert
Time 27m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Bake pecans on a baking sheet at 350 degrees for 15 minutes or until golden brown, stirring once.
- Bring butter, brown sugar, and cream to a boil in a 2-quart saucepan over medium heat, stirring often; boil, stirring constantly, for 1 minute.
- Remove from heat, and whisk in powdered sugar and vanilla until smooth.
- Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.
Nutrition Facts : Calories 1852.8, Fat 105.3, SaturatedFat 37.8, Cholesterol 163.6, Sodium 299.2, Carbohydrate 234.6, Fiber 7, Sugar 222.8, Protein 8.2
PECAN CAKE WITH PRALINE GLAZE
Make and share this Pecan Cake With Praline Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h15m
Yield 1 ten-inch cake
Number Of Ingredients 16
Steps:
- In a bowl, combine raisins and bourbon; stir well; cover and refrigerate at least 1 hour.
- In a mixing bowl, cream the butter; gradually add sugar, beating well.
- Add eggs, one at a time, beating well after each addition.
- In another mixing bowl, combine flour, and next 3 ingredeints; add dry mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
- Mix well after each addition; fold in pecans and raisin mixture.
- Pour batter into a greased/floured 10-inch tube pan.
- Bake in a 325° oven for 1 hour and 30 minutes or until pick comes out clean.
- Cool in pan 10 minutes; remove to a wire rack.
- To make glaze: combine first 4 glaze ingredients to a saucepan.
- Cook over low heat, stirring constantly until mixture reaches soft ball stage (234°).
- Remove from heat and stir in pecans; immediately drizzle over cake.
Nutrition Facts : Calories 9356.9, Fat 477.5, SaturatedFat 186.7, Cholesterol 1758.9, Sodium 3325.2, Carbohydrate 1137.1, Fiber 42.7, Sugar 767.7, Protein 114.3
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