Chocolate Pecan PieCake

Chocolate Pecan PieCake


1/2 cup unsweetened cocoa powder
3/4 cup strong brewed coffee, cooled to room temperature
1/2 cup cold water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
3/4 cup (1 1/2 sticks) unsalted butter plus more for greasing pan, room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
6 ounces unsweetened chocolate, melted and cooled
one 8 or 9-inch Pecan Pie, fully baked and cooled to room temperature

FROSTING & GARNISH

8 ounces bittersweet or semisweet chocolate, chopped into small pieces
3/4 cup heavy cream
pinch of sea salt
1/2 cup pecans, toasted and chopped

SPECIAL EQUIPMENT

8 or 9-inch pie tin, preferably disposable (you may need to cut it)
10 X 3 inch cake pan

10 X 3 inch cake pan

Fully bake a pecan pie (or buy one, I won’t tell) preferably in a disposable pie tin (so you can take it out easily later). Let it cool to room temperature.

Preheat your oven to 350F degrees. Grease your cake pan and line the bottom with a piece of parchment paper. In a small bowl, whisk together the cocoa, coffee and water. Add in the vanilla. Set aside. In a medium bowl, sift together the flour, baking soda, and salt. Set aside. 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.

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.

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. Why the edge? Because the pie is in the center and that will alter your results.

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. Yummmmm.

MAKING THE GANACHE FROSTING: Place the chopped chocolate in a bowl. Heat the cream to a simmer then pour over the chocolate. 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.

Frost the top and sides of the upside-down cake and sprinkle with the chopped toasted pecans. Then have fun making your friends guess what’s inside before you slice it.