Fill and frost a velvety, three-layer chocolate cake with a rich buttercream frosting accented with bourbon, and top the cake with toasted pecans and chopped chocolate. The combination of chocolate, pecans and bourbon is the trifecta of flavor.
Spoon batter evenly into 3 greased and floured 9-inch square pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.
Spread Bourbon Buttercream Frosting between layers and on top and sides of cake, sprinkling 1/4 cup pecans on top of frosting for each of the layers. Press remaining 2 cups pecans into sides of cake. Sprinkle chopped semisweet chocolate bar over top of cake.
I made this for a holiday party and it did not disappoint! The chocolate velvet cake is phenomenal and definitely one I will use as a go to chocolate cake in the future. I baked this in 3 pinch rounds as I did not have square. The frosting is good but a little too sweet and soft and the flavor of bourbon was not super strong. I used the frosting sparingly, did not put it on too thick and I brushed the layers with more bourbon :)