Sometimes I just really connect with a cookbook author. As one who loves to cook, I get really exited when I open a cookbook and want to cook everything in it! Well, such is the case with Rebecca Rather’s “The Pastry Queen” cookbooks. There are 3…The Pastry Queen, The Pastry Queen Parties, and The Pastry Queen Christmas. There isn’t a recipe in any of them that I’m not dying to try! This Mexican Chocolate Fudge-Pecan Cake has become VERY popular with my family. It has a nice combination of cinnamon, vanilla and chocolate. The decadent chocolate pecan glaze takes it SOOO over the top! Take a slice, warm it up for 8-10 seconds in the microwave and serve with ice cream…it just doesn’t get any better! If you’re looking to impress this holiday season, THIS is the cake!! You might want to ask Santa for the cookbooks as well! :)
Writing this blog has been fun for me and has given me a chance to connect with so many people from all around the world! Recently, while crossing the Washington border into Canada, I met Gabby Potter, who is a subscriber! Thanks, Gabby, for reading my blog! I hope you enjoy this cake! :)
Mexican Chocolate Fudge-Pecan Cake
From the cookbook: The Pastry Queen, by Rebecca Rather
Ingredients For Cake:
- 1 cup, (2 sticks) unsalted butter
- ½ cup unsweetened Dutch-processed cocoa powder (see Liz’s Tidbits)
- ¾ cup water
- 2 cups sugar
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
For the Glaze:
- 1 cup pecans
- ½ cup (1 stick) unsalted butter
- ¼ cup whole milk
- ½ cup high-quality dark cocoa powder
- 2 cups sifted powdered sugar (sifted then measured)
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
Preheat oven to 350°F. Spray bundt pan with Baker’s Joy (baking spray with flour).
Melt butter in large saucepan over medium-low heat, then add cocoa and whisk until smooth. Add water and whisk again until smooth. Do not boil. Remove from heat, add sugar, eggs, buttermilk and vanilla to the warm cocoa mixture all at once, whisking until smooth. Add the flour, baking soda, cinnamon and salt all at once, and whisk until dry ingredients are completely incorporated. Pour batter into pan, and bake for 40-45 minutes or until the cake has pulled away slightly from the sides of the pan. Let cool in pan about 20 minutes, then loosen with a knife or spatula and overturn onto a serving plate.
Melt butter over low heat in a medium saucepan. Add milk, cocoa and powdered sugar and whisk until glossy. Remove pan from heat, and whisk in vanilla, salt & pecans. Let cool slightly, then pour over cake, letting it pool in the center.
- Click here for an explanation of Dutch processed vs regular cocoa powder. The author likes to use Scharffen Berger, but there are many high quality ones out there. My suggestion is to buy a good one for this cake.
- If your cake happens to stick to the pan in places, don’t panic…put the pieces back on the cake, and once it’s glazed no one will ever know!
- The author suggests toasting the pecans in a 350° oven for 7-9 minutes before chopping and adding to the glaze. I usually skip this step.