Sandra Bullock's Mother Helga's Cake
Sandra Bullock's mother Helga's cake recipe combines pecans and chocolate-coffee buttercream for a rich, gluten-free treat you'll bake again and again.
Equipment
- Three 8-inch round cake pans
- Parchment paper
- Food processor or blender
- stand mixer or hand mixer
- mixing bowls
- Rubber spatula
- Wire cooling racks
- Offset spatula
- Serving plate
Ingredients
For the Pecan Cake Layers
- 12 oz pecans Grind to a fine meal; lightly toast first if desired.
- 8 oz granulated sugar Divided into two 4-ounce portions.
- ½ tsp salt
- 8 large eggs eggs Separated; use the yolks in the pecan batter and the whites for meringue.
- 2 large eggs whole eggs Additional whole eggs for the pecan batter.
- 1 tbsp vanilla extract
- 2 tsp baking powder
For the Chocolate-Coffee Buttercream
- 12 oz dark chocolate Finely chopped.
- 8 large egg yolks egg yolks Use pasteurized eggs if preferred, as the yolks are not separately cooked.
- 2 tsp vanilla extract
- ½ cup hot coffee or boiling water Pour in slowly while processing.
- 8 oz unsalted butter At room temperature; add a little at a time.
Optional Garnish
- toasted pecans Press onto the sides of the frosted cake, if desired.
- cocoa powder Optional dusting for the top.
Instructions
- Preheat the oven to 325°F. Grease three 8-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- Add the pecans, salt, and one 4-ounce portion of the sugar to a food processor. Pulse until the mixture resembles a fine meal, taking care not to process it into pecan butter.
- Add the 8 egg yolks, 2 whole eggs, 1 tablespoon vanilla extract, and baking powder to the pecan mixture. Process until smooth and thick.
- In a clean bowl, whip the 8 egg whites until fluffy and beginning to hold their shape. Slowly stream in the remaining 4 ounces of sugar and continue whipping until glossy stiff peaks form.
- Stir a large spoonful of the whipped egg whites into the pecan paste to loosen it. Gently fold in the remaining whites with a spatula, stopping as soon as no large streaks of egg white remain.
- Divide the batter evenly among the prepared pans. Bake for 30 to 45 minutes, until the tops spring back lightly when pressed. Cool the layers completely on wire racks before removing them from the pans.
- Make the buttercream: Add the chopped dark chocolate, 8 egg yolks, and 2 teaspoons vanilla extract to a blender or food processor. With the motor running, slowly pour in the hot coffee or boiling water.
- Add the softened butter a little at a time and process until the buttercream is glossy and smooth. If it is too soft to spread, chill briefly until it firms enough to hold its shape.
- Place one cooled cake layer on a serving plate and spread with buttercream. Add the second layer, spread with more buttercream, then top with the final layer. Cover the top and sides with the remaining buttercream.
- Refrigerate the assembled cake until the buttercream firms up. Let it stand at room temperature for about 20 minutes before slicing and serving. Garnish with toasted pecans or cocoa powder if desired.
Notes
Use room-temperature cream cheese is not applicable to this recipe; instead, ensure the butter is fully softened for smooth buttercream. Bake the layers with parchment-lined pans because they are delicate and can stick. For the best texture, whip egg whites to stiff peaks and fold them in gently to avoid deflating the batter. If the buttercream looks grainy or broken, process it longer or chill it briefly if it has become too warm. The cake layers can be made 1 day ahead, and the assembled cake can be refrigerated for up to 2 days before serving. Store the finished cake covered in the refrigerator for up to 5 days or freeze tightly wrapped for up to 2 months. Let slices stand at room temperature for 20 to 30 minutes before eating; do not microwave.