Chocolate Pecan-Fudge Cake
Submitted by buba
Dense, fudgy chocolate pecan cake spiked with Irish cream liqueur and espresso, crowned with a glossy chocolate glaze and chocolate-dipped pecans. A showstopper for 10.
YIELD
10 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThis is the cake you bring when you want people to stop mid-conversation, fork in hand, and ask “what IS this?"
Irish cream liqueur and instant coffee deepen the chocolate into something dark and sophisticated, while chopped pecans give every bite a buttery crunch.
The batter bakes into a dense, fudgy round that sits somewhere between cake and brownie territory. Then you crown it with a glossy chocolate glaze stirred with more Irish cream and top the whole thing with chocolate-dipped pecan halves.
It’s an adult dessert through and through. Serve it after dinner with strong coffee or a glass of port.
Pro Tips
- Let the butter and eggs come to room temperature for a smoother, more even batter
- Don’t skip the instant coffee; it amplifies the chocolate flavor without making the cake taste like coffee
- Dip the pecan halves in melted chocolate and chill them on wax paper while the cake cools so they’re ready for decorating
- This cake tastes even better the next day once the flavors have had time to meld
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Lightly grease a 9-inch round cake pan.
With electric mixer at medium speed.
Cream butter and sugar until light and fluffy.
With mixer at medium-low speed, beat in eggs until well blended.
Add syrup, irish cream, coffee granules, and flour, and beat until well mixed.
Fold in chopped pecans.
Pour into prepared pan.
Bake for 55 to 60 minutes, or until center is firm and a toothpick inserted in the center comes out clean.
Remove from cake pan to a wire rack to cool.
GLAZE:
Melt the chocolate in a small heavy saucepan over very low heat.
Dip one end of each whole pecan into melted chocolate.
Place on waxed paper and refrigerate until chocolate has hardened.
To remaining melted chocolate, stir in irish cream until well blended, 1 tablespoon at a time.
Place cooled cake on a serving plate.
Spread glaze over top of cake.
Decorate cake with whole pecans.
Cut into wedges to serve.
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