This moist and decadent Pecan Espresso Chocolate Cake brings together the alluring flavors of chocolate, pecans, and coffee. Perfect as a dessert to any dinner or a treat to indulge in, this delicious cake is relatively quick and easy to make.

How To Make The Bread

To begin, start by preheating the oven to 350°F, before greasing a 9×5-inch loaf pan.

1. Then, using a medium bowl, sift together the all-purpose or gluten-free flour, baking powder, cinnamon, and salt. Set aside.
2. Next, in a medium bowl using a mixer fitted with the paddle attachment, beat the sugar and butter together on medium speed for around 5 minutes. This step is important, as it creates a light and fluffy consistency.
3. Scrape down the sides and bottom of the bowl as necessary.
4. After this, add the eggs one at a time, and mix until combined.
5. Add the vanilla extract, and mix on low speed.
6. Start adding the flour mixture slowly to the sour cream and espresso. Make sure to not overmix.
7. Add the chopped dark chocolate and pecans, and fold it into the mixture or you can sprinkle them on top instead or split the pecans and do half mixed-in and the other half sprinkled on top of the bread.
8. Pour the mixture into the baking pan, and smooth the top.
9. Add more chopped pecans to sprinkle over the top, if desired.
10. Bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Cover with a piece of aluminum foil to better preserve the moisture if the cake becomes brown too fast.
12. Lastly, let the cake cool completely on a wire rack, and serve.
13. If there are ANY leftovers (usually we have none the same day), store them in a container for up to 4 days, or in the refrigerator for up to 6 days.

Frequently Asked Questions:

Q: What makes this recipe work?
A: The combination of the ingredients and steps make this moist, decadent Chocolate Pecan Espresso Cake work. Different types of flour, baking powder, cinnamon, salt, butter, sugar, eggs, and vanilla extract come together to create the cake batter, which is mingled with espresso, yogurt and chocolate and pecans. Preheating an oven to 350°F/175°C, greasing a pan, flattening and baking in the oven, and finally cooling completely on a wire rack all contribute to the success of this recipe.

Q: What can I do to make this recipe my own?
A: There are many ways to make this Chocolate Pecan Espresso Cake recipe your own. Consider adding other flavors, such as a ½ cup of chopped macadamia nuts, adding a tablespoon of espresso powder in to the batter, or even drizzling on melted chocolate on top.

Q: What if I don’t have all of the ingredients on hand?
A: If you’re missing an ingredient from the list, don’t worry. You can replace some ingredients with other ingredients to make this Chocolate Pecan Espresso Cake recipe your own. For example, if you don’t have dark brown sugar, you can use light brown or even granulated sugar.

Pecan Espresso Chocolate Cake

Recipe by Dish Lingo

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

1

loaf

Prep time

15

minutes

Cooking time

50

minutes

Total time

1

hour 

5

minutes

This moist and decadent Pecan Espresso Chocolate Cake brings together the alluring flavors of chocolate, pecans, and coffee.

Ingredients

• 1 ¼ cups all-purpose flour (for gluten-free, substitute with gluten-free flour)

• 1 teaspoon baking powder

• 1 teaspoon cinnamon, optional

• 1/4 -1/2 teaspoon salt

• ½ cup (or 1 stick) unsalted butter, softened (take it out of the fridge 2 hours before cooking)

• 2/3 cup brown sugar

• 2 eggs

• 1/3 cup espresso or strong brewed coffee, room temperature

• 2/3 cup yogurt

• 1/2 cup chopped dark chocolate or chocolate chips

• 1/3 cup chopped pecans, plus more for sprinkling

• 1 teaspoon pure vanilla extract

Directions

• This moist and decadent Pecan Espresso Chocolate Cake brings together the alluring flavors of chocolate, pecans, and coffee. Perfect as a dessert for any dinner or a treat to indulge in, this delicious cake is relatively quick and easy to make.
• To begin, start by preheating the oven to 350°F, before greasing a 9x5-inch loaf pan. Then, using a medium bowl, sift together the all-purpose or gluten-free flour, baking powder, cinnamon, and salt. Set aside.
• Next, in a medium bowl, using a mixer fitted with the paddle attachment, beat the sugar and butter together on medium speed for around 5 minutes. This step is important, as it creates a light and fluffy consistency.
• Scrape down the sides and bottom of the bowl as necessary.
• After this, add the eggs one at a time, and mix until combined.
• Add the vanilla extract, and mix on low speed.
• Start adding the flour mixture slowly to the sour cream and espresso. Make sure not to overmix.
• Add the chopped dark chocolate and pecans, and fold them into the mixture or you can sprinkle them on top instead or split the pecans and do half mixed in, and the other half sprinkled on top of the bread.
• Pour the mixture into the baking pan, and smooth the top.
• Add more chopped pecans to sprinkle over the top, if desired.
• Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Cover with a piece of aluminum foil to better preserve the moisture if the cake becomes brown too fast.
• Lastly, let the cake cool completely on a wire rack and serve.
• If there are ANY leftovers (usually we have none the same day), store them in a container for up to 4 days or in the refrigerator for up to 6 days.