Chocolate Pecan Pie Cake


Diane Hopson Smith Recipe

By Diane Hopson Smith DeeDee2011


Rating:
Serves:
8 to 10
Method:
Bake
Comments:

This cake has a nice surprise in the center. It will definitely cover your cravings for chocolate cake and pecan pie!

Adapted from "Making Life Delicious" blog.

My photo's.

Ingredients

I WOULD HIGHLY RECOMMEND THAT BEFORE YOU BEGIN TO MAKE THIS RECIPE, THAT YOU READ IT AND STUDY IT. MAKE A LIST OF EVERY THING YOU NEED AND MAKE SURE YOU HAVE ALL INGREDIENTS ON HAND.
CAKE INGREDIENTS:
1/2 c
unsweetened cocoa powder
3/4 c
strong brewed coffee, cooled to room temperature
1/2 c
cold water
2 tsp
vanilla extract
2 1/2 c
all-purpose flour
1 1/2 tsp
baking soda
1/2 tsp
sea salt
3/4 c
(1 1/2 sticks) unsalted butter plus more for greasing pan, room temperature
1 1/2 c
sugar
3
eggs, at room temperature
6 oz
unsweetened chocolate, melted and cooled
1
8 or 9-inch pecan pie, fully baked and cooled to room temperature
FROSTING & GARNISH INGREDIENTS:
8 oz
bittersweet or semisweet chocolate, chopped into small pieces
3/4 c
heavy cream
1 pinch
sea salt
1/2 c
pecans, toasted and chopped
SPECIAL EQUIPMENT
1
10 x 3-inch cake pan

Directions Step-By-Step

1
INGREDIENTS YOU WILL NEED.
2
Fully bake a pecan pie (or buy one already bake) preferably in a disposable pie tin (so you can take it out easily later). Let it cool to room temperature. NOTE: if you bake your own pecan pie, I would recommend that you put parchment paper on the bottom of the pan. The first time I made this cake, my pie stuck and I had to cut in to 4 pieces. That did not change the taste of the cake, it was still delish!!
3
Preheat your oven to 350F degrees.

Grease your cake pan and line the bottom with a piece of parchment paper.

NOTE: The first time I baked this cake, I used an aluminum mold and it worked fine. I have since purchased a 10 X 3-inch springform pan and I must say I prefer it over the aluminum mold.
4
In a small bowl, whisk together the cocoa, coffee and water. Add in the vanilla. Set aside.
5
In a medium bowl, sift together the flour, baking soda, and salt; set aside.
6
In a standing mixer with a paddle attachment, cream together the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the melted chocolate and mix until incorporated. Add the dry ingredients in thirds, alternating with the wet ingredients, beating well after each addition.
7
Spoon 1/3 of the batter evenly into the bottom of the cake pan. Take the pecan pie out of the tin (you may need to cut it out, so it might make sense to bake your pie in a disposable pie tin) and place it right side up on top of the batter. I thought that the pie might sink to the bottom either now or during baking, but like a ship, it sailed on top.
8
Cover the top and sides of the pie with the remaining batter. You may want to thwack the cake on the counter a couple of times to make sure there are no air pockets hiding between the pie and the side of the cake pan. Don't skip doing this to get the air bubbles out! Smooth the top.
9
Bake in a 350 F degree oven for 30-35 minutes or until a toothpick inserted at THE EDGE of the pan comes out with just a few crumbs.

NOTE: You are testing the sides because the pie is in the center and that will alter your results.

NOTE 2: Ovens vary and I baked my 1st cake an addtional 10 minutes. I've since made my 2nd cake and found additional minutes were required. Don't start testing until you've baked at least 30 minutes.

NOTE 3: Don't let the photo turn you away, this will be the bottom of the cake.
10
Let the cake cool in the pan for 15 minutes the turn it out upside down onto a cooling rack to cool completely. When the cake is cool, it’s time to make the ganache frosting.
11
MAKING THE GANACHE FROSTING:

Place the chopped chocolate in a bowl.
12
Heat the cream to a simmer then pour over the chocolate.
13
Let it sit for 1 minute then gently stir until the all the chocolate is melted and the ganache is smooth. Let it sit at room temperature for 25-35 minutes stirring occasionally until it is frosting consistency.

NOTE: It took about 45 to 55 minutes for this to come to a good frosting consistency.
14
Frost the top and sides of the upside-down cake and sprinkle with the chopped toasted pecans. NOTE: I placed waxed paper strips around cake before frosting for easy clean up.
15
NOTE: Make sure the cake and pie in center is completely cooled before frosting and cutting.

About this Recipe

Course/Dish: Cakes, Pies
Main Ingredient: Flour
Regional Style: American


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228 Comments

user
Diane Hopson Smith DeeDee2011
Nov 27, 2014
Happy Thanksgiving Lora!! :)
user
Lora DiGs ansky714
Nov 27, 2014
N HAPPY THANKSGIVING
user
Lora DiGs ansky714
Nov 27, 2014
THE BEST. I MAKE IT FOR ALL SPECIAL OCCASIONS....THANX DIANE....AGAIN :)
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Diane Hopson Smith DeeDee2011
Nov 27, 2014
I've seen the 3 layer one too...so awesome!! Hope you enjoy!! Happy Thanksgiving!!
user
Suzanne Hanneman shanneman
Nov 26, 2014
Thanks Diane!! I'm frosting mine instead of the ganache! There's a bakery here in Houston that makes a THREE-TIERED version of this!!! Pumpkin pie and pumpkin spice cake, pecan pie choco cake, apple pie apple spice cake! And the whole dang thing is frosted and drizzled with caramel and nuts! It weighs over 12 pounds and is like $175!!! I can't wait for mine tomorrow!!! :)