Chocolate-Front

 

So I think it’s pretty clear now… Kara and I don’t mess around when it comes to knocking your taste buds off their feet (…if taste buds had feet). Here is our finial of the “Duff Till Dawn Trio”, the DE-LISH “Southern Take on Chocolate Cake”.

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This light chocolate cake is soaked in bourbon simple syrup, filled with caramel buttercream and topped with bourbon candied pecans! Kara put it all into one amazing package tied together with butter and sugar. *pssst* Change your house pants before you rush out to the store, silly ūüėČ

Find the other two flavors of the trio:

If you missed Kara (from Kara’s Couture Cakes) and my episode, get your copy of our episode¬†of¬†Duff Till Dawn on Food Network¬†from iTunes here: Duff Till Dawn, Season 1

 

Candied Pecans

Bourbon Candied Pecans

Ingredients:

Chopped pecans                     8 oz.

Brown Sugar                           4 oz.

Water                                       1 oz.

Whiskey                                   2 TBSP

Butter                                       1 TBSP.

 

Method:

– Combine water, whiskey, and sugar in a medium sauce pan and cook to 234¬įF.

– Remove from heat and add pecans.

– Stir continuously and quickly to coat all nuts with sugar; they will begin to crystallize and should separate rather than clump.

– Place the pan back over medium heat and stir continuously. This will toast the nuts as the sugar begins to caramelize.

– Add butter to the nuts once the sugar has caramelized and coat evenly.

– Pour the caramelized pecans out onto a silicone baking mat and spread out, separating them into individual pieces or small groupings as much as possible while they cool.

– Once cooled, chill in the refrigerator for 5 minutes.

РRemove from refrigeration and chop with a chef’s knife to small, bite sized pieces.

Chocolate-Sugar-cooking

 

Candied Pecans

Chopped Pecans

And last but not least, the buttercreamy goodness!

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Kara’s Salted Caramel American Buttercream

Yield: about 4 cups

Ingredients:

Unsalted Butter, room temps          1 cup (8oz; 2 sticks)

Confectioners’ (powdered) sugar      3.5 cups

Vanilla bean paste*                      1 tsp

Caramel Flavor Paste                   2 tsp

Sea Salt, flaked¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬ľ tsp

Heavy Cream**                           2 TBSP (or till desired consistency)

 

What to do:

– In the bowl of a stand mixer fitted with a paddle attachment beat the butter on medium speed until light and fluffy.

РStop the mixer and add all confectioners’ sugar, vanilla bean paste, caramel flavoring, and sea salt. Mix on medium speed until well combined and light. Scrape down the sides.

– With the mixer on low speed, add cream one TBSP at a time till desired consistency.

– Scrape down sides one more time and beat on medium speed for one minute.

* you can use extract if you do not have paste

** you can use whole or reduced fat milk in place of heavy cream, but come on, you’re already eating rich cake. just go all the way. ūüôā

Freebie!

Access my full Wafer Paper Filigree Peony video tutorial along with a downloadable template and bonus video! 

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Bourbon Simple Syrup

Ingredients:

Sugar                        1 cup

Water                       1 cup

Bourbon                  3 TBSP

 

What to do:

– Bring all ingredients to a boil in a small sauce pot and remove from heat as soon as boil is reached.

– Allow to cool before brushing on your cake.

(yes, the alcohol cooks out and only leaves the flavor behind. the kiddos won’t get schnockered on this cake.)

 

Layer this goodness up and enjoy! I prefer to refrigerate for just a bit before cutting.

Southern Chocolate Cake

Chocolate-Front

 

Guess what else we have for you?! All those hard to find delicious pastes (we use them in all the Duff Till Dawn Trio of recipes)

Pastry Portal

>>>http://bit.ly/AandKSpecial<<

5-pack includes 2oz containers of each:

And…¬†free shipping!!

Save for later and share the love!

Freebie!

Access my full Wafer Paper Filigree Peony video tutorial along with a downloadable template and bonus video! 

Get access...



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4 Comments
  1. Maria Martinez 4 years ago

    This is awesome now I need to buy the ingredients thanks for sharing

  2. che 4 years ago

    I just watch this episode from Direct Tv On Demand. Your cake was awesome! Too bad the girl power were not able to execute. But i love your cake and those cute aliens, made me laugh at the “alien’s cupcake”, so cute! I was waiting for the comments on the cake testing, they did elaborate it. I wonder what the other judges said about the taste.
    Just wanted to know why did you call this a light cake? Thanks

    • Avalon Cakes 4 years ago

      Great to hear Casey! I will be re-doing it the way it was intended soon ūüėČ We call it light because it has such a small amount of cocoa it in that it’s more of a light chocolate, rather then the richer traditional chocolate cakes ūüôā Not to be confused with a “light in fat” cake ūüôā They edited 7+ hours of footage into 22 min, so the audience lost a lot of what the judges said along with a bunch of fun in cake making ūüôā But ya know, what can you do. I can assure you, Duff came up to us after the episode and told us how much he loved the flavors.

  3. hi 3 years ago

    hiiiiiiiiiiiiiiiiiiiiiii

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