Delicious Mocha Pecan Cake Recipe to Satisfy Your Cravings
Welcome to my recipe for a Mocha Pecan Cake. Get ready to indulge in a decadent treat that will satisfy your sweet tooth and your coffee cravings. This cake is sure to impress your friends and family with its rich flavors and beautiful presentation.
I created this recipe as a way to combine some of my favorite flavors and ingredients into one amazing dessert. The combination of coffee, pecans, and chocolate creates a flavor profile that is absolutely irresistible.
This recipe is easy to follow and can be made in just a few simple steps. So, whether you are an experienced baker or just starting out, you will be able to make this delicious cake with ease.
So, gather all of the necessary ingredients, preheat your oven, and get ready for a culinary adventure that will leave you wanting more. Let’s get started on this mocha pecan cake recipe that is perfect for any occasion.
Why You’ll Love This Recipe
Are you ready to take your taste buds on a journey they’ll never forget? Look no further than this delectable Mocha Pecan Cake recipe!
First of all, let’s talk about the rich chocolate flavor that permeates every bite of this cake. With a combination of unsweetened cocoa powder and instant chocolate pudding mix, this cake is sure to satisfy your sweet tooth. But wait, there’s more! The addition of coffee adds a subtle bitterness that perfectly complements the sweetness of the chocolate.
Next up, let’s talk about the pecans. These nutty gems not only add a nice texture to each bite, but also provide a level of complexity to the flavors. They are toasted to perfection, bringing out their natural oils and providing a boost to the already robust flavors in this cake.
Not only does this recipe have amazing flavors, but it is also incredibly moist and rich thanks to ingredients like sour cream and butter. And let’s not forget about the mocha buttercream icing that takes this cake to an entirely new level of deliciousness. It’s smooth, creamy, and has that irresistible mocha flavor you just can’t get enough of.
This Mocha Pecan Cake is perfect for any occasion–whether it’s a birthday celebration or just a weekend indulgence with friends and family. And trust me when I say it won’t disappoint anyone who takes a bite! So why hesitate any longer? Get in the kitchen and make this masterpiece today.
Ingredient List
- Chocolate cake mix (1 box)
- Instant chocolate pudding mix (1 3.4 oz package)
- 1 cup of sour cream
- 1/2 cup of vegetable oil
- 1/2 cup of milk
- 3 large eggs
- 1/2 cup of strong brewed coffee (or espresso)
- 1/2 cup of chopped pecans, plus extra for garnish
- 2 tablespoons of coffee granules dissolved in 1/4 cup of hot water
- 1/2 cup of chocolate chips, set aside
- Pecan Topping:
- 1/2 cup butter, melted
- 2/3 cup packed brown sugar
- 3/4 cup chopped pecans
This mocha pecan cake recipe calls for some pretty common ingredients, but I want to highlight a few that are important to ensure the perfect texture and flavor. Make sure to get instant chocolate pudding mix as well as chocolate cake mix, both can be found at your local grocery store. Also, don’t skip out on using sour cream in this recipe- it adds moisture to the cake and keeps it dense and flavorful. Finally, buy good quality pecans for an extra crunchy and nutty texture – they’ll make all the difference in this delectable dessert.
The Recipe How-To
Are you ready to learn how to make this luscious mocha pecan cake? Grab your apron and let’s get started! Here are the steps to follow:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Then, grease and flour two 9-inch round cake pans or a 9×13 inch rectangular pan. Line the bottom of the pans with waxed paper, then grease and flour the paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
Step 3: Prepare the Wet Ingredients
In a saucepan, melt 1 cup butter over medium heat. Add 1 cup brewed coffee and 2 tablespoons instant coffee granules dissolved in 1/4 cup hot water. Stir well and set aside to cool.
In another bowl, beat together 3 large eggs, then add in 1 cup granulated sugar, and continue beating until light and fluffy. Add in the melted butter mixture slowly while stirring constantly.
Next, add in one box of instant chocolate pudding mix (I used Jell-O brand) and whisk until it is fully incorporated into the mixture.
Step 4: Combine Wet & Dry Mixtures
Gradually mix in the dry ingredients from Step 2 to the wet mixture until combined. Fold in 1 cup chopped pecans and ¾ cup of chocolate chips.
Step 5: Pour Mixture into Baking Pans
Divide the batter evenly between the prepared pans. Bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool & Frost the Cake
Remove the pans from the oven and let cool for 10-15 minutes. Then carefully turn them out onto a cooling rack.
For the mocha buttercream icing, cream together 1 cup of butter and add in 1 tablespoon vanilla extract, 2 tablespoons of instant coffee granules dissolved in a small amount of water. Then, gradually mix in 1 box of confectioners’ sugar until smooth and fluffy.
To finish, place one cake layer on a cake stand or serving dish, spread with the mocha buttercream icing and sprinkle with extra chopped pecans. Place the second cake layer on top and repeat the process. Serve immediately or store in an airtight container.
There you have it! An indulgent mocha pecan cake that is sure to satisfy your sweet tooth cravings.
Substitutions and Variations
Let’s get one thing clear – there’s no messing with a tried-and-true classic, but sometimes it’s good to add a little spice to mix things up. Here are some substitution and variation ideas that will help you switch things up with your Mocha Pecan Cake recipe.
Firstly, if you’re not a fan of chocolate, you can still make this cake without the cocoa powder or chocolate chips. Instead, use instant vanilla pudding mix and vanilla extract for a vanilla-nut cake. You can also substitute coffee with milk for those who don’t drink coffee.
If you’re feeling especially adventurous, add other nuts to the cake batter such as almonds or walnuts to add more texture and flavor. For additional crunch, try baking the pecans beforehand to give them that toasted taste.
For an extra caramel kick, you can drizzle caramel sauce over the cake while it’s still warm. To take it up another notch, reduce the amount of sugar in the recipe and replace it with brown sugar for a richer flavor.
Finally, this recipe also makes an incredible layer cake or sheet cake. Fill layers (or frost the sheet cake) using mocha buttercream icing. For additional decorations, try adding candied cherries or pecans on top of your birthday cake.
Remember though! When experimenting with substitutions and variations on any recipe, always be mindful not to stray too far from exact measurements and ingredients if you don’t want to end up with a disaster on your hands!
Serving and Pairing
The intoxicating aroma of mocha pecan cake is almost as irresistible as its taste. When it comes to serving, this cake is versatile and can be enjoyed all by itself or combined with a plethora of toppings and beverages. It’s ideal for your coffee hour or tea time, and you can be sure that your guests will appreciate every bite of this rich and flavorful dessert.
The best way to serve your mocha pecan cake is to cut it into slices and dust them with a touch of cocoa powder, top them with a dollop of whipped cream or buttercream icing, or garnish them with chopped pecans. You may also create a layered cake by adding whipped cream, caramel sauce or chocolate chips between the layers for a more indulgent dessert.
Pairing mocha pecan cake with coffee is an obvious choice, but there are other beverages that work well with this cake. A glass of cold milk or hot chocolate would make an excellent pairing as they make the richness of the cake more pronounced. If you’re a tea enthusiast, I recommend drinking Earl Grey, Darjeeling, or Assam tea with your slice of mocha pecan cake. The acidic notes of these teas complement the richness of the chocolate in this recipe splendidly.
In conclusion, the possibilities are endless when it comes to serving and pairing mocha pecan cake. It’s perfect to indulge in anytime because it’s decadent and satisfying all on its own, but if you want to go above and beyond you have plenty of options to experiment with- making it great for family meals, special occasions such as Valentine’s day, or if you simply want something delicious to pair with your morning beverage!
Make-Ahead, Storing and Reheating
The Mocha Pecan Cake is a perfect make-ahead dessert. You can bake the cake ahead of time and keep it at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To store the cake properly, tightly wrap it in plastic or store it in an airtight container. However, I must warn you; once you take your first bite, there may not be leftovers to save!
If you’re planning to serve the cake later, you can freeze it for up to 3 months. Make sure to wrap it tightly with plastic wrap and then with foil before putting it in the freezer. To thaw the cake, take it out of the freezer and let it sit at room temperature for a few hours or overnight.
To reheat the Mocha Pecan Cake, preheat your oven to 350°F (175°C). Cover the cake loosely with foil and put it in the oven for 10-15 minutes or until it’s warmed through. Alternatively, slice a piece of cake and pop it into your microwave for 20 seconds to enjoy that warm pecan mocha goodness all over again.
Now that you know how to store and reheat this delicious treat correctly, there’s no excuse not to have some Mocha Pecan Cake always on hand!
Tips for Perfect Results
When it comes to baking, there’s always room for improvement. Here are some tips to ensure your Mocha Pecan Cake turns out perfectly:
Firstly, make sure you use the right amount of ingredients. Baking is a science and measuring properly is important. Use measuring spoons and cups to make sure you are using the exact amount required for each ingredient specified in the recipe.
Secondly, don’t over-mix your batter. Over-mixing cake batter can cause your cake to become dense and tough. Mix just enough for all the ingredients to be combined equally and stop once the batter is smooth.
Next, grease and flour your cake pans well before pouring in the batter. This will prevent the cake from sticking to the pan when it’s time to take it out of the oven.
To get consistent results, try using an oven thermometer to monitor the temperature inside your oven. Most ovens have hot spots that cook unevenly. By knowing exactly how hot your oven gets, you can make adjustments accordingly.
Let your cake cool completely before frosting it. If it’s still warm, the frosting will melt and slide off. If you’re in a rush, pop your cake in the fridge or freezer for a few minutes to cool down faster.
Lastly, if you’re making substitutions or variations to the recipe, make sure they are appropriate to use and won’t affect the texture or flavor of the cake. For example, substituting sour cream with yogurt might be acceptable, but substituting a liquid ingredient with a solid one might not work so well.
By following these tips, your Mocha Pecan Cake will come out perfectly every time!
FAQ
Before we wrap up this recipe article, I would like to address some frequently asked questions that might be on your mind while making this mocha pecan cake. It’s important to have clarity so you can create the perfect cake for your taste buds. So without further ado, let’s dive into these answered questions, and clear those more involved and confusing aspects of this recipe.
Is Mocha cake made of coffee?
For the scrumptious Mocha Cake that we’ll be making today, you’ll need a few key ingredients. Firstly, we’ll need some strong coffee – this will be used in both the syrup and the filling to give the cake an extra burst of flavor. Next up is heavy cream, which should always be used over light cream or whipping cream. Our third ingredient is gelatin, which will help stabilize the cream to prevent it from dripping out of the cake when sliced. Finally, we’ll be adding a splash of Kahlua – this alcoholic beverage is great for enhancing the overall flavor of the cake.
What is mocha praline cake?
This recipe details how to create a decadent praline cake that is sure to impress chocolate and coffee lovers alike. The cake itself is rich and moist, with layers of creamy French and Italian buttercream filling and frosting. Topping the cake is a crunchy and sweet almond praline, adding a delightful texture and nutty flavor to this indulgent dessert.
Why do you put coffee in a chocolate cake?
Both coffee and cocoa have a similar bitter taste that can be intensified by pairing them together. It’s not uncommon to see coffee being used in desserts to enhance the chocolate flavor.
Who makes butter pecan cake mix?
A cake mix branded as Betty Crocker™ Super Moist™ Delights that features the flavor of butter pecan.
Bottom Line
The mocha pecan cake recipe is perfect for anyone looking to make a delicious and impressive dessert. From the rich flavors of chocolate, coffee, and pecans to the moist cake and creamy buttercream icing, this cake is sure to please any palate. With simple instructions and easily accessible ingredients, there’s no reason not to give this recipe a try.
So whether you’re baking for a special occasion or just want to indulge in some decadent dessert, the mocha pecan cake recipe is the perfect choice. And with so many variations and substitutions available, you can make it your own and create a unique cake that everyone will rave about. So grab your apron and get ready to impress your friends and family with this delicious treat. You won’t regret it!
Mocha Pecan Cake Recipe
Ingredients
- 1 (18 ounce) package chocolate cake mix or (18 ounce) package butter recipe cake mix
- 1 cup sour cream
- 4 large eggs
- 3/4 cup pecans, toasted & chopped
- 1/4 cup coffee
- 12 ounces semi-sweet chocolate chips
- 2 teaspoons vanilla, divided
- 4 ounces instant chocolate pudding mix
- 1/2 cup oil
- 8 ounces chocolate frosting
Instructions
- Coat nuts & the chocolate chips with 1 tablespoons cake mix & set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 teaspoon vanilla. Beat at medium speed for 3 minutes Fold in chocolate chips & nuts. Turn into greased & floured tube pan & bake at 350 degrees F, 1 hr or until done. Cool for 15 mins & turn onto rack. Cool completely before glazing. (Cake freezes well without frosting).
- Heat the tub of frosting up 20 seconds at a time until melted slightly and drizzle on the cake, sprinkle left over pecans on top.
- Enjoy!
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