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Rebecca Hartman's Famous Bourbon Chocolate Cake Recipe

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This recipe for Rebecca Hartman's Famous Bourbon Chocolate Cake, by , is from Burton-Gisolo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Kay Gisolo Burton

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. unsalted butter
12 oz. semi-sweet chocolate chips
1 1/2 c. sugar
1 c. unsweetened cocoa powder
6 large eggs
2 c. toasted chopped pecans
1/3 c. bourbon

Directions:
Directions:
Preheat oven to 350. Butter well the sides and bottom of an 8" round, 2" deep springform pan and line the bottom with buttered parchment. Melt 1 cup of butter and 8 oz. of chocolate chips together. Stir until smooth. Cool. Mix sugar, cocoa powder and eggs together, just until the whites are incorporated. Add the cooled butter and chocolate mixture and combine. Stir in 1 cup of pecans and bourbon. (You can use up to half a cup of bourbon if you prefer--most people do.) Pour into prepared pan. Bake in a water bath until firm to the touch, about 45 minutes. The surface might crack, but that's ok--it's got a lot of bourbon in it, right? Cool on a cake rack and remove pan after the cake is cooled. Wrap in plastic wrap and chill--overnight works best.

Place the chilled cake on your platter or cake stand and put little scraps of parchment underneath the edges all the way around--your're going to pour ganache (icing) over the top and you'll need the paper to be easy to remove just before the ganache completely seizes. The parchment is just to protect your platter.

Melt the remaining chocolate chips and 1/2 cup butter together. Mix until smooth and then cool for five minutes. This is your ganache. Before it begins to seize, dribble teaspoons of ganache along the sides of the cake, then spoon over the top. the ganache should be loose enough that it spreads itself evenly over the top and down the sides. Just before the ganache seizes, place the other cup of toasted chopped pecans on the sides of the cake.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Becky Hartman made this cake for Larry for his birthday when we lived in Greencastle, Indiana. I got the recipe when we moved to Little Rock and have made it many times for birthdays, dinner parties, etc. It was always a hit and everyone wanted the recipe. Becky made me promise not to give it to anyone because only she and her children have the recipe. I never gave the recipe to anyone, but I felt bad not sharing, so I found a similar one on the Food Network site that I gave to people. However, since many years have passed since Becky gave me the recipe, I think I can safely share it with my family. Just don't go to Texas and tell Becky where you got it!

 

 

 

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