Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup rye flour
  • 0.75 cup Dutch-processed cocoa powder
  • 2 cups granulated sugar
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cup unsalted butter, melted
  • 0.25 cup bourbon
  • 1 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 0.5 cup finely chopped toasted pecans
  • 2 tbsp bourbon
  • 1 tbsp heavy cream
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or Bundt pan thoroughly with butter and dust with cocoa powder, or line the bottom with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, rye flour, cocoa powder, sugar, baking powder, baking soda, and salt until no clumps remain.
  3. Add the eggs, milk, melted butter, bourbon, and vanilla extract. Beat on medium speed for approximately 2 minutes until the batter is thick and glossy.
  4. Stir in the boiling water by hand until the batter is thin and smooth.
  5. Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove the cake from the oven and allow it to cool completely on a wire rack for 3 hours.
  7. Prepare the praline frosting by beating together softened butter and powdered sugar, then stirring in toasted pecans, bourbon, heavy cream, and a pinch of salt.
  8. Apply the praline frosting to the cooled cake and serve.