Ingredients
6 eggs, separated
2 t distilled white vinegar
3.5 C pecan (14 oz) lightly toasted
1 1-inch-thick slice soft white bread quartered
3/4 C sugar (5 1/4 oz)
1/2 C firmly packed light brown sugar (4 oz)
1 1/2 t baking powder
1 t salt
2 T bourbon
1 t maple flavoring
Chocolate filling: (makes 1 C)
1/4 C (1/2stick) unsalted butter
2 T strong brewed coffee
2 OZ unsweetened choco broken into pieces
1 C powdered sugar (4 OZ)
1 t maple flavoring
Maple Buttercream : (makes 1 3/4 C)
2 1/2 C powdered sugar (9oz)
3/4 C (1 1/2sticks) unsalted butter,cut into 6 pieces RT
2 T cold coffee
2 T sour cream
1 T vanilla
1 t maple flavoring
Pinch of salt
Preparation
Position rack in center of oven and preheat to 350F. Butter 2 9 inch round cake pans. Line bottom w/ waxed paper butter paper. Steel Knife: Process egg whites until foamy, about 8 seconds. With machine running, pour vinegar through feed tube and process until whites are stiff and hold their shape. about 2 min . Transfer whites to small bowl, using rubber spatula. Wipe out work bowl w/ paper towel . Add 1/2 cup pecans to processor and chop using 4 on/off turns then process cont. until minced about 8 seconds.Remove from work bowl and set aside. Do not clean WB. Combine remaining 3 C pecans ,bread,both sugars, baking powder, and salt in WB and process until pecans are ground about 1 min stopping once to scrape down sides Add yolks, bourbon and maple flavoring and blend 30 sec Add 1/4 of whites and process until throughly blended about 30 sec. .Add remaining whites and blend just until whites are incorporated using 2 to 3 on/off turns (some streaks of white may remain do not over process). Divide batter b/w prepared pans. Bake until tester comes out clean about 25 min Let cool in pans 10 min Invert onto racks remove waxed paper cool completely before frosting . to Assemble: Place on cake layer smooth side up on platter.SLide wax paper strips under cake to keep plate clean .Spread Chocolate filling over top of cake. Arrange second layer smooth side up on top. Spread very thin film of buttercream over top and sides of cake Refrigerate until set 20 min . Spread remaining buttercream over top and sides of cake using long thin spatula. Press reserved chopped pecans into sides of cake Garnish top of cake w/ pecans halves. Can be prepared 2 days ahead.
