Tipsy Chocolate Cake

Updated: Aug 11

Simple, delicious, and a little boozy describes this yummy Tipsy Chocolate Cake. It took me several tries to get this recipes perfect. The first attempt was just bad, all around bad, the second attempt had a little too much rum (is too much rum a thing?), but the third attempt I got it just right! I suppose this recipe is my equivalent to Goldilocks and the Three Bears. Never the less, this cake is a new twist on an old classic, and a wonderfully light dessert for spring and summer.


Tipsy Chocolate Cake

Time: 40 minutes


Ingredients

- 1 stick unsalted butter (8 tablespoons)

- 3/4 cup sugar

- 4 large eggs

- 1 1/2 cups pecan meal

- 1/2 tsp. salt

- 1/2 tsp. baking powder

- 1 TBS. Rum

- 3 TBS. cocoa powder

- 1 tsp. vanilla extract


Directions

  1. Pre-heat oven to 350 degrees

  2. Cream butter and sugar together on medium speak

  3. Add eggs into butter and sugar mixture on at a time, being sure to fully incorporate each egg before adding the next

  4. In a separate bowl, combine pecan meal, salt, baking powder, and cocoa powder

  5. Slowly mix dry ingredients into wet ingredients, in two separate increments

  6. Add rum and vanilla extract into cake batter

  7. Pour batter into a prepared 8" cake pan and bake for 25-30 minutes or until center is set

  8. Remove cake from pan and allow to cool for 20 minutes

  9. Dust with a little powdered sugar and enjoy!




Tips & Tricks

- In the cake pictured, I used pecan meal which gives the cake a more crumbly texture. Want a smoother texture to your cake? Use pecan flour!

- I serve this cake to my kids (don't worry the alcohol cooks out) and they aren't wild about a strong rum flavor, but if you're making it for adults, by all means add a little more rum. Don't be too heavy handed though, a little rum goes a long way.

- For some extra yumminess, serve with fresh raspberries or a raspberry compote, the tartness of the raspberries is fantastic with the rich chocolate and the rum!




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