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Chocolate Pecan-Fudge Cake

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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 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

This 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

½ 118
CUP ML BUTTER
unsalted, at room temperature
1 237
CUP ML BROWN SUGAR
light, firmly packed *
4 4
LARGE LARGE EGGS
1 237
158
CUP ML LIQUEUR
irish cream style *
1 5
TEASPOON ML INSTANT COFFEE
1 237
½ 118
CUP ML PECANS
chopped
Glaze
¾ 177
CUP ML SEMI-SWEET CHOCOLATE
semi-sweet chips, null, null *
16 16
EACH EACH PECAN HALVES *
¼ 59
CUP ML SOUR CREAM
at room temperature
1 15
TABLESPOON ML LIQUEUR
irish cream style

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 319 55% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 204mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 9% Vitamin C 0%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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