Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup strong brewed espresso, cooled
- 1/4 cup milk or cream
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped and lightly toasted
- 1/4 cup strong brewed espresso
- 1/4 cup powdered sugar
Directions
Preheat oven to 350°F (175°C) and grease and flour a 9-inch (23 cm) round cake pan.
In a large bowl, whisk together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, beat eggs with melted butter, espresso, milk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Gently fold in the chopped pecans.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Prepare the espresso glaze by whisking powdered sugar with espresso until smooth, then drizzle over the cooled cake.
Frequently Asked Questions
How should I store the Dark Chocolate Pecan Cake to keep it fresh?
This cake is best stored tightly covered at room temperature for up to 3 days. If you've applied the espresso glaze, refrigerating it in an airtight container will extend its freshness to about a week, though let it come to room temperature before serving for the best texture.
Can I substitute the brown sugar in this recipe for white granulated sugar?
While you can substitute granulated sugar, using the 3/4 cup of packed brown sugar is recommended as it contributes essential moisture and a deeper molasses flavor that complements the dark chocolate and pecans. If substituting, you may notice a slightly drier crumb.
What's the best way to ensure the cocoa powder mixes smoothly without lumps in the batter?
To prevent lumps when using the 1/2 cup of unsweetened cocoa powder, ensure you thoroughly whisk it with the dry ingredients—flour, baking powder, baking soda, and salt—before adding any wet ingredients. Sifting the cocoa powder beforehand is an excellent extra step for a perfectly smooth batter.
