Happy birthday cake Dark Chocolate Bourbon Caramel Pecan Cake

 

 Happy birthday cake

Dark Chocolate Bourbon Caramel Pecan Cake

Makes one 2 layer 6-inch cake

 

Ingredients:

 

2 6-inch cake pans

 

Cake:

 

1 1/2 cups Gluten Free All Purpose Flour

1/4 cup cacao powder or unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the water reserved

1/4 cup raw pecan butter (or almond butter)

2 tsp pure vanilla extract

1/2  cup filtered water

1/2 cup bourbon

2 Tbsp apple cider vinegar

Frosting:

 

3/4 cup mashed yams

3/4 cup soft pitted Medjool dates (soaked in water for 30 minutes and drained before using if not soft)

3 Tbsp raw pecan butter (or almond butter)

2 Tbsp bourbon

3/4 cup filtered water (or as needed)

1 tsp pure vanilla extract

1/4 tsp sea salt

Topping and filling:

 

3/4 cup toasted pecans

1/2 cup chocolate chips

Directions:

Adjust the oven rack to the middle position and preheat to 375F.

Grease two 6-inch circular cake pans with coconut oil and place parchment paper on the bottom.

In a large basin, thoroughly mix flour, baking soda, baking powder, and sea salt.

 

Combine the dates, bourbon, water, butter from the pecans, vanilla essence, and reserved water. Blend until smooth, and then thoroughly incorporate the blended ingredients into the flour mixture. After adding the cider vinegar, stir until frothy bubbles develop.

 

Pour cake batter into the prepared pans and bake.

A toothpick inserted into the centre of the cake should come out almost clean after 20 to 25 minutes of baking.  Remove the mould onto a dish after leaving it in the oven to cool completely.

To prepare the frosting, put all the ingredients in a blender and process until smooth. If the frosting seems too thick, add a little more water at a time.  Transfer to a bowl.

Place one layer of the cake on a dish, spoon some frosting over it, and then top it with about 1/4 cup of pecans to coat it.

 

The next cake layer should be placed on top, and the frosting should be spread over the whole surface as well as the edges (if you have any frosting leftover like I did, just dilute it with a little water so it pours easily and drizzles it over the cake).  Place the pecans and chocolate chips on top of the cake.  Present-day

Make sure you are buying vegan bourbon by checking Barnivore.  I decided to use Bulleit Bourbon in this recipe.