/SHOWS/THE-CHEW/RECIPES/THANKSGIVING-CHOCOLATE-PECAN-PIECAKE-CARLA-HALL

/shows/the-chew/recipes/thanksgiving-chocolate-pecan-piecake-carla-hall image

Provided by @MakeItYours

Number Of Ingredients 18

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Butter (for preparing cake pan)
2 cups All-Purpose Flour
2/3 cup Unsweetened cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon Kosher salt
2 large Eggs
1 cup Buttermilk
1/4 cup vegetable oil
3/4 cup Freshly Brewed Coffee
1 teaspoon Vanilla Extract
6 ounces Bittersweet chocolate, melted and cooled
1 Recipe Pumpkin Pecan Pie
1/2 cup Heavy Cream
6 ounces Semi-sweet Chocolate chips
1 tablespoon Agave
1/4 cup Candied Pecans

Steps:

Preheat oven to 350°F. Butter a 10 inch cake pan, then dust with cocoa powder. In a large mixing bowl, stir together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a separate bowl whisk the eggs, buttermilk, vegetable oil, coffee, vanilla extract and melted chocolate. Mix the dry ingredients into the wet and stir until fully combined. Pour about 1/3 of your cake batter into the bottom of the cake pan. Place the pecan pie, right side up into the pan. Pour the remaining batter on top of the pie and evenly distribute. Place in the oven and bake for 30-35 or until a cake tester comes out clean. Be sure to test on the sides of the cake and not in the middle where the pie is baked. Remove from oven and let cool for 10 minutes before removing to a cooling rack. Make the glaze in a small saucepan. Combine the agave and heavy cream and bring to a simmer. Add the chocolate and stir until smooth. Remove from the heat and pour over the cake. Garnish by rimming the cake with candied pecans. Serve sliced cake with unsweetened lightly whipped cream.