Thursday, January 2, 2014

Fudge Pecan Bundt Cake or Cupcakes

Wow, this one is amazing. I got this recipe from one of my favorite Pastry Chefs, Rebecca Rather.
Rebecca had a Restaurant in Fredericksburg, Texas.

She said , about the cake:
"I do know that I've never met anyone who didn't fall for this cake"

Fudge Pecan Cake:

1 C (2 sticks) butter
1/2 C unsweetened Dutch Process Cocoa Powder
3/4 C water
2 C sugar
2 large eggs
1 C buttermilk
2 TBS pure vanilla extract
2 C all purpose flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt

1 C pecan halves
1/2 C (1stick) butter
1/4 C whole milk
1/2 C the best quality dark cocoa powder that you can get, such as Scharffen Berger
2 C sifted confectioner's sugar (sift first, then measure)
1 TBS vanilla
1/4 tsp salt

You'll need:
1 10-12 C Bundt Cake Pan.
Grease it well with my Pan Release Mix. ( equal parts of Flour, Shortening, Vegetable Oil) Mix well, brush into the intricate design of a Bundt Pan.

Preheat the oven to 350 degrees
Cupcakes can be made . Line standard muffin pans with paper liners or my Pan Release Mix.


In a Saucepan:
Melt butter on low heat
Add cocoa and whisk until smooth
Add water and continue to whisk until smooth
Do not let the mixture boil

Remove from heat
Add these ingredients all at once and and whisk until smooth

Add all at once:
baking soda
Whisk until all ingredients are well incorporated
There may be a few lumps and that's OK

Pour the batter into the Bundt Pan
For Cupcakes, fill 2/3's full

Bake cake at 350 degrees for 40 - 45 minutes
Cupcakes, check after 20 minutes

Let the cake cool on the pan for 20 minutes
Cupcakes, 10 minutes

Make the Glaze:
Arrange Pecan halves in a single layer on a sheet pan.
Toast in  350 degree oven for 7 - 9 minutes, until golden brown.
Roughly chop them when they cool

Melt butter on low heat in a saucepan.
confectioner's sugar
Whisk until glossy
Remove from heat and whisk in vanilla, salt and pecans.

Allow cake to cool, overturn onto a serving platter.
Spoon the glaze over the cake covering it thoroughly allowing it to pool inside and around the base of the cake.

Remove from pan, peel off the liner.
Invert onto a platter and cover with glaze.

Peace in the Kitchen!

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