Ingredients:
Sugar Spiced Pecans
1 1/2 cups (175 g) pecan halves
1 large egg white
3 tablespoons (35 g) white granulated sugar
3 tablespoons (45 g) dark brown sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper
How To Make The Cake:
2 cups (280 g) all purpose flour
1 1/2 cups (300 g) white granulated sugar
1/4 cup (55 g) dark brown sugar
1/2 teaspoon baking soda
2 large eggs
2 large egg yolks
1/4 cup sour cream
2 teaspoon vanilla extract
8 oz (225 g) dark bittersweet chocolate, chopped into 1/4 inch chunks
3/4 cup neutral flavored oil (like canola or corn)
3/4 cup freshly brewed hot coffee
1/2 cup (65 g) Dutch processed cocoa
4 tablespoons (57 g) butter, unsalted
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cayenne
1/2 teaspoon sea salt
How To Make The Icing:
1/2 cup (113 g or 1 stick) butter, unsalted
1/2 cup heavy cream
1/2 cup Dutch process cocoa
1/4 teaspoon sea salt
1 tablespoon light corn syrup
3 cups (340 g) confectioners’ (powdered) sugar, sifted
1 tablespoon vanilla extract
Directions:
1. Make the sugar spiced pecans by preheating the oven to 350˚F. Place the pecans in a medium sized bowl. In a smaller bowl place the egg white and remaining dry ingredients together. Whisk the egg whites with the dry ingredients until frothy and the ingredients have blended together. Pour over the pecans and fold together with a large spatula until the pecans are coated. Pour onto a rimmed baking sheet. Bake in the oven for 8 to 12 minutes or until the pecans start to look golden brown. Keep an eye on the baking sheet, stirring the pecans after 6 minutes to make sure they brown evenly. Let cool on the baking sheet to room temperature and store in an airtight container.
2. Make the cake by preheating the oven to 350˚F if it isn’t already at the temperature from the pecans. Spray an 18 x 13 inch rimmed baking sheet with neutral cooking oil. Place the flour, sugars, and baking soda in a large mixing bowl. Using a balloon whisk, vigorously stir the dry ingredients together until they are blended together. Place eggs, egg yolks, sour cream and vanilla extract in a small bowl and beat together with a fork until smooth and well blended. Place the chopped chocolate, oil, coffee, cocoa powder, butter, spices and salt together in a medium saucepan. Cook on medium heat for about 3 to 5 minutes, stirring constantly, until the chocolate melts and the mixture is smooth. Pour the chocolate into the dry ingredients bowl and mix with a large heatproof spatula to incorporate. Add the sour cream & egg mixture and mix to incorporate.
3. Pour the batter into the prepared rimmed baking sheet and spread the batter to the edges of the pan, smoothing it out. Bake for 18 to 20 minutes or until a toothpick in the middle of the pan comes out clean. Don’t overbake.
4. About 10 minutes into the baking, chop the pecans and then make the icing. Place the butter, cream, cocoa, sea salt and corn syrup in a medium saucepan and cook over medium heat, stirring constantly, until the butter has melted and the mixture is smooth. Turn the heat off, and stir in the sifted confectioners’ sugar and vanilla extract. Once the cake has come out of the oven, while it is still hot, pour the icing over the cake and spread it evenly with a small offset spatula (or butter knife) to the edges of the cake, evenly icing the cake. Sprinkle the pecans over the still warm icing, and gently press down on them to set them in the icing. Let the cake cool to room temperature (about an hour) on a wire rack then move the cake, uncovered, to the refrigerator to cool further for an hour more to let the icing set. Once the icing has set, you can over it with aluminum foil or plastic wrap and keep it in the fridge for up to three or four days, but it’s best served in the first couple of days.
Makes an 18 x 13 sheet cake, or 24 3×3 inch square servings.
via Eat the Love