Chocolate Pecan Cake with Cream Cheese Buttercream

60 mins
Serves 12
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Directions

  1. 1Sift together 2 cups cake flour, 2 tsp baking soda, and 1/2 tsp salt.
  2. 2Sift together 2 cups cake flour, 2 tsp baking soda, and 1/2 tsp salt.
  3. 3Sift together 2 cups cake flour, 2 tsp baking soda, and 1/2 tsp salt.
  4. 4Add 2/3 cup cocoa powder and sift again.
  5. 5Add 2/3 cup cocoa powder and sift again.
  6. 6Add 2/3 cup cocoa powder and sift again.
  7. 7In a separate bowl, combine 12/3 cups sugar, 2 eggs, 1 cup buttermilk, and 1 cup vegetable oil.
  8. 8In a separate bowl, combine 12/3 cups sugar, 2 eggs, 1 cup buttermilk, and 1 cup vegetable oil.
  9. 9In a separate bowl, combine 12/3 cups sugar, 2 eggs, 1 cup buttermilk, and 1 cup vegetable oil.
  10. 10Mix until combined.
  11. 11Mix until combined.
  12. 12Mix until combined.
  13. 13In a separate bowl, mix together 1 cup boiling water, 1 tsp instant coffee, and 1/2 tsp vanilla extract.
  14. 14In a separate bowl, mix together 1 cup boiling water, 1 tsp instant coffee, and 1/2 tsp vanilla extract.
  15. 15In a separate bowl, mix together 1 cup boiling water, 1 tsp instant coffee, and 1/2 tsp vanilla extract.
  16. 16Pour the coffee mixture into the batter and mix until combined.
  17. 17Pour the coffee mixture into the batter and mix until combined.
  18. 18Pour the coffee mixture into the batter and mix until combined.
  19. 19Pour batter into two 12cm x 22cm loaf pans lined with baking paper.
  20. 20Pour batter into two 12cm x 22cm loaf pans lined with baking paper.
  21. 21Pour batter into two 12cm x 22cm loaf pans lined with baking paper.
  22. 22Bake at 140 degrees celsius convection oven for 60 minutes.
  23. 23Bake at 140 degrees celsius convection oven for 60 minutes.
  24. 24Bake at 140 degrees celsius convection oven for 60 minutes.
  25. 25Prepare the cream cheese buttercream by combining 80 g cream cheese, 70 g unsalted butter, 145 g icing sugar, 1/2 tsp vanilla extract, and 1/4 tbsp lemon juice.
  26. 26Prepare the cream cheese buttercream by combining 80 g cream cheese, 70 g unsalted butter, 145 g icing sugar, 1/2 tsp vanilla extract, and 1/4 tbsp lemon juice.
  27. 27Prepare the cream cheese buttercream by combining 80 g cream cheese, 70 g unsalted butter, 145 g icing sugar, 1/2 tsp vanilla extract, and 1/4 tbsp lemon juice.
  28. 28Beat until smooth and creamy.
  29. 29Beat until smooth and creamy.
  30. 30Beat until smooth and creamy.
  31. 31Frost the cooled cakes with the cream cheese buttercream.
  32. 32Frost the cooled cakes with the cream cheese buttercream.
  33. 33Frost the cooled cakes with the cream cheese buttercream.
  34. 34Top with 1/2 cup pecan nuts.
  35. 35Top with 1/2 cup pecan nuts.
  36. 36Top with 1/2 cup pecan nuts.

Ingredients

  • 2 cups cake flour
  • 2 cups cake flour
  • 2 cups cake flour
  • 2 tsp baking soda
  • 2 tsp baking soda
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 1/2 tsp salt
  • 1 1/2 tsp salt
  • 2 2/3 cup cocoa powder
  • 2 2/3 cup cocoa powder
  • 2 2/3 cup cocoa powder
  • 12 2/3 cups sugar
  • 12 2/3 cups sugar
  • 12 2/3 cups sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 1 cup boiling water
  • 1 cup boiling water
  • 1 cup boiling water
  • 1 tsp instant coffee
  • 1 tsp instant coffee
  • 1 tsp instant coffee
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp vanilla extract
  • 80 g cream cheese
  • 80 g cream cheese
  • 80 g cream cheese
  • 70 g unsalted butter
  • 70 g unsalted butter
  • 70 g unsalted butter
  • 145 g icing sugar
  • 145 g icing sugar
  • 145 g icing sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp vanilla extract
  • 1 1/4 tbsp lemon juice
  • 1 1/4 tbsp lemon juice
  • 1 1/4 tbsp lemon juice
  • 1 1/2 cup pecan nuts
  • 1 1/2 cup pecan nuts
  • 1 1/2 cup pecan nuts

Equipment

sievemeasuring cupshand mixerloaf pansovenspatulaknife