Pecan Bourbon Cake with Chocolate Chunks
Prep time: 
Cook time: 
Total time: 
Serves: 1 hr 45 mins
This cake batter can be made entirely in a food buy modafinil india processor, so you don't have to dirty other bowls. If you don't have a food processor, you can substitute pecan meal for the ground pecans.
  • ½ cup (1 stick) unsalted butter, cut into small pieces and softened, plus more for the pan
  • 9 ounces pecans (about 1¾ cups)
  • 1 cup plus 2 tablespoons granulated sugar
  • 3 large eggs, at room temperature
  • 1 to 2 tablespoons bourbon
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 3 ounces bittersweet chocolate, finely chopped (about ¾ cup)
  • Confectioners' sugar, for dusting
  • Plain yogurt or sour cream, for serving (optional)
  1. Preheat the oven to 350°F. Butter a 9-inch round cake pan and line the bottom with parchment paper. Butter the paper.
  2. Sprinkle ½ cup of the pecans in the pan and dust with 2 tablespoons of the granulated sugar.
  3. In a food processor, pulse the remaining pecans with the remaining 1 cup sugar until the mixture resembles wet sand. Add the ½ cup butter, the eggs, and bourbon and pulse until smooth. Add the flour and baking power and pulse just until incorporated. Add the chocolate and pulse just until incorporated (a few pulses). Scrape the batter into the prepared pan and smooth the top.
  4. Bake in the lower third of the oven, rotating the pan halfway through, for 40 to 50 minutes, until a wooden skewer inserted in the center of the cake comes clean. Let cool in the pan for 10 minutes. Invert the cake onto a serving plate or board and peel off the parchment paper. Dust the cake with the confectioners' sugar, and serve warm or at room temperature with yogurt, if desired.
Recipe by Eat Better, Drink Better at