Derby Pie Cake
 
 
To really add more bourbon flavor, you cake brush the cakes with bourbon when they get out of the oven.
Serves: 1 3-layer 8-inch cake
Ingredients
For the Derby Butter Cake:
  • 4 ½ cups cake flour
  • 2 ½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine salt
  • 1 cup (8 ounces, 2 sticks) unsalted butter, cubed and room temperature
  • 4 large eggs plus 1 large egg yolk, room temperature
  • 1 ½ cups buttermilk, room temperature
  • 1 tablespoon vanilla
  • 1 teaspoon butter extract
For the Derby Pie Filling:
  • 4 large egg yolks, room temperature
  • 1 12-ounce can evaporated milk
  • 1 cup granulated sugar
  • ¼ cup packed light brown sugar
  • 6 tablespoons unsalted butter, cubed
  • ⅛ teaspoon fine salt
  • 2 teaspoons vanilla extract
  • 2 to 3 teaspoons bourbon (optional)
  • 12 ounces milk chocolate chips
  • 1 ½ cups chopped toasted pecans (toast pecans before chopping)
For the Chocolate Frosting:
  • 1 ½ cups (12 ounces, 3 sticks) unsalted butter, room temperature
  • ⅔ cup unsweetened cocoa powder
  • 6 to 7 cups powdered sugar
  • ¼ teaspoon fine salt
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, cubed and room temperature
For assembling the Derby Pie Cake:
  • ½ cup chopped toasted pecans (toast pecans before chopping)
  • 8 to 10 ounces of hot fudge sauce
Instructions
To make the Derby Butter Cake:
  1. Preheat oven to 350 degrees F. Grease three 8-inch cake pans with baking spray, set aside.
  2. In the bowl of the stand mixer whisk together sugar, flour, baking power, salt, and baking soda. Fit mixer with a paddle attachment. Add cubed butter and oil and turn mixer on low to incorporate the fats into the dry ingredients, about 3 minutes on medium speed. Scrape down bowl, add sour cream and beat for 2 more minutes. In the meantime whisk eggs, buttermilk, and extracts together.
  3. With mixer on low add the egg mixture in two batches, beating 1 minute after each addition. Give the bowl and paddle a scrape.
  4. Divide batter between prepared pans and bake for 25 to 30 minutes, rotating halfway. The cakes will be golden on the top and will begin to shrink away from the pan.
  5. Let cakes cool in pan for 5 minutes before inverting onto a wire rack to cool completely.
To make the Derby Pie Filling:
  1. In a medium sized saucepan over medium heat, whisk egg yolks. Gradually whisk in evaporated milk, sugars, butter, and salt. Raise heat to medium-high and whisk constantly until frothy, almost boiling, and slightly thickened, about 6 minutes. Transfer mixture into a heat-proof bowl. Whisk in vanilla and bourbon. Cover with plastic wrap and let cool completely before using. Once cool and ready to assemble the cake, fold in chocolate chips and chopped pecans.
To make the Chocolate Frosting:
  1. Beat butter until smooth about 30 seconds. Add cocoa powder, powdered sugar, salt, heavy cream, and vanilla. Raise speed to medium-high and beat until smooth about 2 to 3 minutes. Lower speed, beat in cream cheese, a few cubes at a time, beating to incorporate. Scrape bowl and paddle as needed. Switch out paddle for whisk attachment and whip for 3 to 4 minutes on medium-high speed.
To assemble the Derby Pie Cake:
  1. Use a serrated knife to level off cake layers. Apply a bit of frosting to a cake board and secure the first cake layer. Pipe Chocolate Frosting around the perimeter of the of the cake. Fill in with Derby Pie Filling. Repeat with second layer, topping off with third layer. Apply crumb coat of Chocolate Frosting and refrigerate for 20 minutes. Apply a second, thicker, frosting layer, using a bench scraper to smooth the layer. Piper a border with remaining frosting. Drizzle down hot fudge, and garnish with remaining chopped pecans.
Notes
Cake recipe adapted from Sweet Bake Shop, filling adapted from Cooks Illustrated
Recipe by Layer Cake Parade at http://layercakeparade.com/derby-pie-cake/