Incredibly Gooey Collapsing Chocolate Bourbon Pecan Pie Custard Cake.
Soo, I have been hit with the baking bug.
I mean, it happens every year once the snow really starts to fall, so I am not surprised.
And speaking of snow? Wow, I worried on Sunday that we may not have any snow come Thanksgiving (it was such a beautiful weekend) but that is definitely no longer a concern. Monday, we got a descent amount of snow, Tuesday was sunny, but on Wednesday a major storm hit and the snow just started coming down hard. It honestly did not stop all day and wow, my hike was the hardest. I instagramed a photo of all the snow, BUT that was early in the morning. So much more came down throughout the day and then we got another foot on Thursday… and it’s STILL snowing – hard!, I think it’s safe to say that we will have plenty of the white stuff on the ground come Thanksgiving.
Of course this also means my oven has been on non-stop. I started cooking around 10am on Wednesday and didn’t turn it off till about 9:30pm. It sure is getting a workout these days. Oh and umm…I am crazy excited about what all this snow is inspiring me to make. Just sayin.
The only bummer about all this snow is that it makes things a little harder down at the barn. We still have guys working down there installing windows, finishing up the stairs and such, but it’s taking longer than expected. Should have seen that coming though, right?
If you ask me, I’ll be lucky if I am in there by spring, but that’s my glass half empty attitude shinning through. My glass half full general contractor of a mom says I’ll be in there for sure by the end of the second week of December… she is just not sure how “finished” it will really be. UGH. I guess this is what a Gerard construction project looks like… typical chaos!.
It’ll all be ok though. I am just exited things are looking closer to being done and still so grateful and slightly in shock that this is all happening. Kind of crazy when I really think about it.
Sometimes I can get so involved in work stuff, mixed with stressful barn stuff, that I forget to take a second and just be grateful. Feeling and being grateful is a great thing. It’ll make you a better person and hey, isn’t being grateful kind of what this month is all about anyway? It’s the perfect time to reflect on all the good stuff going on in our lives…
Soo…what am I extra grateful for today??
Well, a lot of things, but I can’t seem to get past this cake. It’s kind of taking up all the space in my head and I need to tell you all about it.
I was thinking about my favorite chocolate pecan pie, I sort of do this a lot, I just keep coming back to those comforting flavors. This in turn made me write down about twenty different pecan recipes that I will hopefully be showing you over time because I am oddly, crazy exited about them all. BUT then I thought about custard cakes, and how some custard cakes can be super gooey with all kinds of amazingness. So I did a little general research on custard cakes and the thought came to me that obviously I need to make a pecan pie inspired custard cake. I mean what the heck could be better than that?
I think this may even beat out the real deal pie. It’s that good.
And it’s most definitely better than any old custard cake. For one, there is booze, two, there is chocolate and three, it oozes like mad. Need I say more?
Here’s the deal with this Chocolate Bourbon Pecan Pie Custard Cake. IT IS SO EASY. No joke, so easy. Like ten minutes to prep and eighteen minutes to bake, the ingredients are simple and you probably have most of them on hand right now – AND you get to eat this warm. Heck to the yes!
The only slight problem to this cake is… it uses ten eggs. That’s not really a problem for me, but I buy five dozen eggs at a time, plus I’ve got all those fresh chicken eggs too. So I have a lot of eggs. The good news for you is, eggs are cheap and this cake is worth it.
The one very important thing about this cake is the baking time. It’s super short and when you remove it from the oven, you’ll be worried it’s not done, but it most likely it’s perfect. This cake needs to have some jiggle in it, if you are taking it out of the oven and there is no giggle, it’s overcooked. It will still be delicious, but not the gooey deliciousness it could be if baked to the proper doneness.
It’s tricky to tell you when the exact time is that you should take this out, every environment and oven is different, but somewhere between eighteen and nineteen minutes should be good. I took mine out at eighteen minutes for a super gooey cake. Total perfection if you ask me.
Ok so, I have tested this cake FOUR TIMES. Three the first day and one just yesterday (really I just wanted to make it again). I made three the first day because I really wanted to find the perfect doneness. I learned that this cake is pretty easy and works every time, but if you’re looking for perfection, you need to take it out at the right time. Either way though, the cake is ALWAYS good. I overcooked my first cake. The second cake was so perfect, but I thought the photos I took turned out ugly, so I made a third cake, which I cooked just a little too much for my liking. Then I of course wished I had taken more photos of the second cake.
Sometimes, trying to get things just perfect is not a good thing and I should learn to just stop messing with things and accept the little imperfections. <–Real life lessons people.
It may not be the prettiest cake around, but it’s one of the best.
The only lesson I want you to learn from today’s post is that it’s baking season and you need to get in the kitchen and bake this cake! Bake it for Thanksgiving, bake it for Christmas or bake it today, because it’s Friday….
And all Fridays should end with something as chocolatey, gooey and boozy as this.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Incredibly Gooey Collapsing Chocolate Bourbon Pecan Pie Custard Cake.
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: bourbon, chocolate cake, custard, pecan
It's most definitely better than any old custard cake. For one, there is booze, two, there is chocolate and three, it oozes like mad. Need I say more?
Ingredients
- 6 egg yolks at room temperature*
- 4 whole eggs at room temperature*
- 2 tablespoons powdered sugar
- 6 tablespoons honey or pure maple syrup I like honey a little better
- 2 tablespoons molasses
- 2-4 tablespoons bourbon optional
- 1 vanilla bean seeds scrapped*
- 9 tablespoons cake flour*
- 4-5 ounces dark or semi-sweet chocolate chopped
- 1 1/4 cups whole pecans
Instructions
-
Preheat oven to 350 degrees F. Grease an 8-inch (for a tall, fat cake) or 9 to 10 -inch (for a shorter thinner cake) spring form pan thoroughly. Line the bottom of the pan with parchment paper and then grease the paper.
-
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand held mixer in a large bowl, whisk the egg yolks, whole eggs and powdered sugar until just combined and frothy. Turn the mixer off completely while you warm the maple syrup.
-
Add the maple syrup and molasses to a small sauce pan and bring up to a bubble, reduce the heat and simmer for about 2 minutes. Remove from the heat and slowly pour in the bourbon.
-
Turn your mixer to medium-high speed and while the mixer is running, slowly pour the hot maple bourbon mixture down the side of the bowl. Do not stop whisking the eggs during this time. Once all the maple bourbon mixture has been added, continue to whisk the mixture on high speed until the batter leaves ribbons behind the whisk, about 3-5 minutes. Once you see ribbons, turn the mixer off. Now grab the bowl and tap it against the counter a few times to remove any air bubbles.
-
Using a sifter, sift the cake flour over the batter. Add the vanilla bean seeds and then whisk on low speed until the flour is completely incorporated. I like to use a spatula and scrap the bottom of the bowl to be sure there is no flour down there. Stir in the chocolate chips and pecans.
-
Pour the batter into the prepared spring form pan. Use a spoon to make sure all the pecans and chocolate chips are even distributed throughout the cake.
-
Bake for 17-19 minutes. Go 17 minutes for a super gooey cake and 19 for a little stiffer cake. Every oven is different, but just be sure to remove the cake while the center is still giggly. If the cake does not giggle, it is already overcooked. You have to use your best judgment, but I found 18 minutes was perfect. Once the cake is done, let it cool in the pan for 20-30 minutes. The cake will fall as it cools, this is what you want to happen!
-
Slice and serve warm are at room temp.
Recipe Notes
*To quickly bring your eggs to room temperature, place them in a large bowl with their shells on. Cover them with warm water and let them sit 5 minutes. **Instead of using 1 vanilla bean, you may use two teaspoons vanilla extract. Just subtract 2 teaspoons bourbon. ***To quickly make cake flour, measure out 1 cup flour and then remove 2 tablespoons. Add 2 tablespoons corn starch to the flour. Sift the mixture three to five times.
No joking around, this collapsing cake is the best!
Being hit with the baking bug is a GREAT thing! This looks awesome!
Such a great thing! 🙂
Thanks!
Here in Atlanta you won’t hear many of us say “I worried on Sunday that we may not have any snow … but that is definitely no longer a concern. Monday, we got a descent amount of snow” Here we shut down at a sprinkle of the white stuff!
Your pie-custard-cake sounds fabulous!
Hello Shashi, I clicked on your blog and it said it was no longer available. I live about 40 miles north of Atlanta. Never heard about any snow on Monday. WOW!!! Yes, it does shut down everything when we do get it. Ha!!!
This really does look gooey and tasty.
Thanks Charlotte!
yeah for snow!! 🙂
Thanks Shashi!
Just wow!! This is pure perfection! I think my hubby would so LOOOOVE this! A quick question– do you let it rest? it does not look like you put it in the fridge, but i thought i would ask.
Those eggs are so pretty, love the little specks on them 🙂 You should take picture of their mama’s, they work so hard 🙂 We buy eggs by 5 dozens too, my boys love eggs. It’s is perfect that the recipe requires 6 yolks, i have so many laying around 🙂
Hey Nikki, no resting time is needed.
Thank you!!
I love your recipes and the beautiful pictures. In the ingredients list, you mention honey and molasses, however in the directions, you list maple syrup. I’d love to make the cake today. Can I use either honey or maple syrup? I have honey, not maple syrup.
Thank you so much!
Hey Susan, yes you can use either, but I like honey best. Hope you love the cake!
THAT LAST PHOTO. I died. I want to crawl inside this gooey, messy, BEAUTIFUL cake and just stay awhile. Then eat my way out.
The snow hasn’t fallen here, but it’s COLD which also means I am bakng all the things..I get it! Pinned!
Thanks Taylor and yeah for baking all the things!
Holy Crap! I had forgotten that it was Friday, until I visited your blog. Goodness! This is insane! I am down for almost anything gooey, and this looks fantastic!
Thanks so much! 🙂
Just pinned this to a few boards ~ LOVE!!!
Thank you so much!! Hope you had a great weekend, Marla!
Finally I can bake something that is SUPPOSED to collapse! LOL This looks and sounds wonderful. Pinned it! Next week, will you stop by the Wonderful Wednesday Blog Hop on Ducks ‘n a Row and share this? It is our 100th party and we’re celebrating!
…Sinea
Thank you!
This looks insanely delish!!
Thanks Brenda!
Yikes, this is like a delicious science experiment — I love this cake at every stage — and we’re on the same page with Bourbon today <3
Thank you so much, Sue!!
Really…just incredible! Pinning!
THANK YOU, Annie! 🙂
I love a gooey messy cake- yummmmmm!
Thanks Sophia!
I agree: this cake is a winner for fall!
Thank you!
Something about this dessert is SO nostalgic! I am just transported back to my childhood snow days, and now want a mug full of hot cocoa. Bad! Beautiful photos, as usual Tieghan!
Thank you! Love this sweet comment!
I opened this post and said “WHOA” – this is seriously one epic cake!
THANKS!
Oh my god this is incredible Tieghan! Totally craving a slice to devour right now.
Thanks so much! Hope you had a great weekend!
I wouldn’t normally curse in someone’s comment box, but in this case, I’m quoting myself. Saw this and said, “OH SHIT!” Yes, it looks that good!
HAHA! Yes, I love this!! 🙂
Thanks Brian and I hope you had an awesome weekend!
Oh this looks so gooey and rich, sign me up for a slice! No snow here in Milwaukee yet but we’re supposed to get a few inches by Sunday.
Thanks so much! Hope you had a great weekend!
This looks so wonderful and I love anything with nuts in it. At this time of year it’s so nice to have the oven on and the house full of sweet smells.
Have a great weekend.
Thank you, Nancy! Hope you had a great weekend!
I need to make this for thanksgiving!!! Would it still bake properly if it was mixed,but not baked for 30-45 minutes?
Hey Kristen, I am not sure. I would test it out before thanksgiving to avoid any trouble. I would think it might wok, but I worry about the eggs sitting that long. Let me know what you do. Hope you love this!
Lovely pictures, it makes the pie come alive!!!
Thanks!
All that snow looks so beautiful! <3 Can you believe I am 25 and have never seen snow?
Thanks Emma! and please go to a place where there is tons of snow. You have to see it!
I AM DROOLING. Oh my goooooosh.
THANK YOU!
I so want a bite right now! sounds and looks just tooo YUM 🙂
Thank you!
This looks amazing! I want to bring it to a pot luck at work. How does this hold in terms of eating the next day?
Hey Angela! It’s best eaten warm, but it keeps great served at room temp the next day. You should be good! Hope you love this and please let me know if you have any questions.
Thanks!
Can I make this cake the night before? How long will it keep? Three days?
Hey Ann, it’s best served warm after baking, but yes it can be made in advance and stored for about three days. Let me know if you have any questions. Hope you love the cake!
I live in Switzerland and can’t find molasses. Is there a substitute? I’ve tried three of your recipes–all were sensational!
Hey David! Just sub equal amounts honey or maple syrup. Hope you love this cake!
Can this be made without a springform if presentation isn’t a concern and we’re cool with scooping?
Yup!! Sounds kind of awesome actually. Just make sure whatever use use has sides. Hope you love this!
First of all, I’m not envious of your snow!! 😉 And secondly, holy smokes does this cake look phemon! I wish I had a big gooey slice to devour! Pinned!
Thanks Jocelyn! 🙂
hey there! my best friend and i are going to try making this in denver tonight… we see you are a colorado gal too, so is this recipe already adjusted for altitude? can’t wait!
Sorry, just seeing this now. Yes, you are good to go! Hope you love this!
what can you sub for the vanilla bean.
1/2 teaspoon vanilla extract. Hope you love this!
Made this last night. AH-MAZE-ING.
SO happy you loved it! THANKS!
Hi there,
Sorry to ask after an older post but do you have any suggestion of how I could make this with gluten free flour and if yes, which flours do you suggest.
Thanks!
Hi! I am so sorry, but I am not familiar with gluten free baking. I would suggest a gluten free blend, but again, I cannot be sure. Sorry I could not be of more help.
Hi Teighan,
The cake looks amazing! Do you think I can take it for a potluck? Would it sit well if we ate it after a few hours?
Hey Nikita!!
This is best served within the first few hours, but that said it still taste amazing after a while too! I think it will be great. Let me know if you have any other questions! 🙂
I made this cake exactly as directed and it was a disaster. Everything matched the photos until it came out of the oven. The color did not deepen, it did not collapse or even rise which I don’t know how it could because there is no baking soda or powder in the ingredients. Just eggs. Absolutely terrible waste of time.
Hi Nicole, I am really sorry you had so much trouble with this cake. I have made this many time without issues, but sometimes things just bake differently for others. Again, really sorry for the trouble.
Hi there,
I would love to make this cake for some friends, but I know some people who don’t consume alcohol. Is there anyway to substitute the bourbon for something else? Thanks!
Hey Estelle!! You can just omit the bourbon from the recipe, it is no big deal. Let me know if you have any other questions. Hope you love this! THANKS! 🙂
I’m in charge of dessert this year and I’ve decided this cake MUST make it to my family’s Canadian Thanksgiving table this weekend – October 9, 2016! I’ll be taking a traditional apple pie for the kiddies and would like to make this recipe in individual ramekins for the adults – I think it would be just glorious to dive into my own little pot of this 🙂 Any ideas about how to adjust the baking time?
hey Sue! That is awesome! I am not sure what the baking time for mini pies would be since I have not personally tried it. Maybe around 18-20 minutes? Let me know how it goes and I hope they are a hit!
Perhaps the wording of my question was confusing… It’s the custard cakes I want to make smaller… I thought they’d be much less than a full size recipe calls for…
Hi Sue, I am so sorry, but I a little confused as to what you are talking. Do you mind clarify? Thank you!
haha – sure thing. In the original recipe forIncredibly Gooey Collapsing Chocolate Bourbon Pecan Pie Custard Cake, an 8″ cake bakes for 17-18 minutes. I want to make small versions, in individual ramekins. Do you have any idea how long I’d bake that size for? I thought it would be LESS than the larger cake and you suggested more time in your original reply…
thanks for persevering with me 😉
question for you – can this cake be made ahead and served the following day? or will it not keep? traveling for thanksgiving but want to bring something. thanks!
Hi Susie, this cake is best the day’s it’s made as it sinks greatly after baking. Please let me know if you have any other questions. Hope you love this recipe! 🙂
Do you think I can use a pie pan instead for this one?
I do recommend using a spring form pan. This makes releasing the pie much, much easier. If you don’t mind eating the pie out of the pie plate than yes, you can use a pie plate. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I would love to make this cake. Do you think the batter can be mixed ahead of time and baked later?
Hi! I don’t recommend making the bater ahead as the eggs will deflate. This is one of those recipes you have to prepare before serving. Sorry for the trouble! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Made this today for Thanksgiving and it was so good!
Thank you Michele!
Ahhhhh. My pie was more of a drink! Super liquidity. Leaked out of the pan! Any obvious reasons why that might have happened??
Oh no! So sorry for the trouble. What kind of pan did you use and how long did you bake? It’s so hard to know what happened without knowing how you baked this. Any more info you can give would be great. Hope I can help problem solve for you!
So I made this for Valentine’s dessert. I had a 7″ inch springform pan — I halved the recipe, kept the baking time at 18 min, It was perfect and so delicious
I am so glad you loved this Rosie! xTieghan
In the recipe you say to beat the eggs and molasses mixture until there are “ribbons” behind the whisk. Is the batter supposed to be thick like when whipping cream and there are waves left in the cream when it thickens. My batter was very thin. After it baked the bottom edge was very rubbery and leaked through the springtime pan (and what leaked through onto the sheet pan under was a very rubbery blob), also didn’t rise very much. I’m usually a very good baker so I was very disappointed. I was planning on taking this to a dinner and thought I should make a “dry run”, so glad I did! Help!
HI! The batter should be thick, similar to whipped cream. How long did you beat the eggs? Any info you can provide me with would be helpful so I can help you problem solve. So sorry for any trouble.
Is is possible to use different kinds of nuts? This looks so yummy!!
Hey Susan! I am sure using walnuts would work well! Or even mixed nuts could work too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Has anyone tried this using individual ramekins? Any thoughts as to adjusting time/temp?
HI! I have never tested this cake in ramekins and don’t know what the cooking time would be as this recipe is very precise. So sorry I could not help more. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
This was easy to make, but disappointing. 18 minutes is not enough time for the pecans to cook, and they were very crunchy, way too crunchy, for a chess pie, or cake. If I were to make this again, I’d leave out the nuts and add more flour to see what happens, since I think it would be better more cake like, and less sludge like. Best part of it was the chocolate.
Hey Emalee,
So sorry you did not enjoy the recipe, please let me know if you have any other questions!! xTieghan
I LOVE THIS POST THAT YOU CREATED.
THANK YOU!
THIS IS A GREAT INFORMATION, THANKS FOR THIS BLOG!
THANKS FOR THIS EXCELLENT INFORMATION THAT YOU CREATED.