Chocolate Pecan-Fudge Cake
Yield
10 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
unsalted, at room temperature |
|
| 1 | cup |
brown sugar
light, firmly packed |
*
|
| 4 | large |
eggs
|
|
| 1 | cup |
chocolate syrup
|
|
| ⅔ | cup |
liqueur
irish cream style |
*
|
| 1 | teaspoon |
instant coffee
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
pecans
chopped |
|
| Glaze | |||
| ¾ | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 16 | each |
pecan halves
|
*
|
| ¼ | cup |
sour cream
at room temperature |
|
| 1 | tablespoon |
liqueur
irish cream style |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
unsalted, at room temperature |
|
| 237 | ml |
brown sugar
light, firmly packed |
*
|
| 4 | large |
eggs
|
|
| 237 | ml |
chocolate syrup
|
|
| 158 | ml |
liqueur
irish cream style |
*
|
| 5 | ml |
instant coffee
|
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
pecans
chopped |
|
| Glaze | |||
| 177 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 16 | each |
pecan halves
|
*
|
| 59 | ml |
sour cream
at room temperature |
|
| 15 | 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.
