Pre-P.S.: In case you missed it from yesterday, Deborah from Taste and Tell was nice enough to spotlight me for her Blogger Spotlight series. I’ve been checking Deborah’s blog for years now and her practical, no-fuss approach to cooking and baking keep me hooked. Thanks, Deborah!
I’m all about having a bit of chocolate sweetness to end the Thanksgiving meal. Enter this dessert.
A moist, decadent cake is topped with toasted pecans and a caramelly, chocolate glaze. The entire combination is rich, indulgent and completely worth every bite.
The great thing about adding this to your holiday table is that it can be made up to two days ahead of time.
Although, being completely honest here, if that planning method evidenced itself in my house, I’m not entirely sure any of the cake would actually make it to the big day…
One Year Ago: Pumpkin Cream Cheese Muffins
Two Years Ago: Banana Bars with Whipped Cream Cheese Frosting
Recipe Source: adapted from Williams-Sonoma Desserts
2 cups all-purpose flour
2 ½ cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter
1 ½ cups whole milk
¾ cup unsweetened cocoa powder
2 large eggs at room temperature
2 teaspoons pure vanilla extract
1 ½ cups pecan halves, toasted (can use walnut halves in place of pecans)
6 tablespoons heavy cream
6 tablespoons dark corn syrup
8 ounces bittersweet or semisweet chocolate, chopped
- Preheat oven to 350 degrees. Butter and flour a 10 ½-inch by 15 ½-inch jelly roll pan. Tap out any excess flour. As you can see from the picture below, I don’t own a pan this size, however, by folding foil and using my mini-loaf pans, I adapted my large baking sheet to work just fine.
- Sift the flour through a fine-mesh strainer into a large bowl. Add the sugar, baking soda and salt. Stir well to combine. Set aside.
- In a medium saucepan over medium heat, combine the butter, milk, and cocoa powder. Bring to a boil, whisking frequently until the butter melts completely and the cocoa is incorporated. Add the hot chocolate/milk mixture to the flour mixture, whisking until combined. Add the eggs and vanilla and whisk until well blended. Pour the batter into the prepared pan.
- Bake until a toothpick comes out clean, about 18-20 minutes. Transfer to a wire rack and let the cake cool completely in the pan.
- For the glaze: In a medium saucepan over medium heat, combine the cream and corn syrup. Bring to a simmer then reduce the heat to low. Add the chocolate and whisk until melted and smooth, about 1 minute.
- Remove from the heat and let the mixture stand until lukewarm, about 10 minutes. The glaze should be thick but pourable. Makes about 1 1/3 cups.
- Arrange the toasted pecans evenly over the top of the cake. Spoon the glaze over the top, carefully spreading it in and around the pecans. This step is messy and it’s ok if the glaze isn’t completely smooth over the top of the cake. Let the frosted cake stand at room temperature until the glaze sets, about 3 hours.
- Cut into squares. Serve, or cover with aluminum foil and store for up to 2 days at room temperature.
This cake, once frosted with the glaze, needs to sit at room temperature for a couple of hours for the glaze to set so plan ahead!
My altered pan…worked great!