Description
A rich and delightful Dark Chocolate Pecan Cake topped with a glossy espresso glaze, perfect for any occasion.
Ingredients
Scale
- 200 g (1 1/2 cups) all-purpose flour
- 60 g (1/2 cup) unsweetened cocoa powder
- 150 g (3/4 cup, packed) brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 115 g (1/2 cup) unsalted butter, melted
- 120 ml (1/2 cup) strong brewed espresso, cooled
- 60 ml (1/4 cup) milk or cream
- 1 teaspoon vanilla extract
- 100 g (1 cup) pecans, chopped and lightly toasted
For the espresso glaze, you will need:
- 60 ml (1/4 cup) strong brewed espresso
- 50 g (1/4 cup) powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and dusting it with flour.
- In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: eggs, melted butter, cooled espresso, milk or cream, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Fold in the chopped and toasted pecans.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 40–45 minutes, or until a toothpick comes out clean.
- While the cake is baking, prepare the espresso glaze by whisking together the brewed espresso and powdered sugar until smooth.
- Once the cake is done, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the espresso glaze over the cooled cake before serving.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Toast the pecans for enhanced flavor.
- Check for doneness with a toothpick before removing from the oven.
- Store leftovers in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Dark Chocolate, Pecan Cake, Espresso Glaze, Dessert Recipe