Incredibly Gooey Chocolate Bourbon Pecan Pie Custard Cake
Ingredients
For the cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup sour cream
For the filling
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup light corn syrup
- ¼ cup bourbon
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
For the topping
- ½ cup chopped pecans
- 2 tablespoons granulated sugar
- 1 tablespoon unsalted butter, melted
Optional garnish
- Whipped cream
- Chocolate shavings
Equipment
- 9-inch springform pan
- parchment paper
- mixing bowls
- whisk
- electric mixer
- rubber spatula
- offset spatula
- oven
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla.
- Gradually add flour mixture to butter mixture, alternating with milk, beginning and ending with flour mixture. Mix until just combined. Fold in sour cream.
- Pour batter into prepared pan and smooth the top with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- In a medium saucepan, heat cream, sugar, corn syrup, bourbon, butter, and salt over medium heat until butter is melted and mixture is warm. Do not boil.
- In a small bowl, whisk together egg and egg yolk. Slowly whisk in about ½ cup of the warm cream mixture to temper the eggs. Pour egg mixture back into the saucepan.
- Cook over medium heat, stirring constantly, for 2-3 minutes until slightly thickened. Remove from heat and stir in chocolate chips until smooth. Stir in chopped pecans.
- Pour filling over cooled cake. Smooth the top. Bake for 25-30 minutes, or until center is set but still slightly jiggly.
- Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- In a small bowl, mix together topping ingredients. Sprinkle over cake before serving.
- Slice and serve with whipped cream and chocolate shavings if desired.
Instructions
- 1
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 3
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla.
- 4
Gradually add flour mixture to butter mixture, alternating with milk, beginning and ending with flour mixture. Mix until just combined. Fold in sour cream.
- 5
Pour batter into prepared pan and smooth the top with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- 6
In a medium saucepan, heat cream, sugar, corn syrup, bourbon, butter, and salt over medium heat until butter is melted and mixture is warm. Do not boil.
- 7
In a small bowl, whisk together egg and egg yolk. Slowly whisk in about ½ cup of the warm cream mixture to temper the eggs. Pour egg mixture back into the saucepan.
- 8
Cook over medium heat, stirring constantly, for 2-3 minutes until slightly thickened. Remove from heat and stir in chocolate chips until smooth. Stir in chopped pecans.
- 9
Pour filling over cooled cake. Smooth the top. Bake for 25-30 minutes, or until center is set but still slightly jiggly.
- 10
Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- 11
In a small bowl, mix together topping ingredients. Sprinkle over cake before serving.
- 12
Slice and serve with whipped cream and chocolate shavings if desired.
