A rich and moist mocha cake topped with a luscious chocolate pecan frosting, perfect for any occasion.
Preheat your oven to 325°F for a glass pan or 350°F for a metal pan.
Preheating ensures even baking from the start.
In a saucepan, combine the brewed coffee and butter. Heat until the butter melts, then remove from heat.
Use freshly brewed coffee for the best flavor.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
Sifting the dry ingredients can help prevent lumps.
Add the eggs, sour cream, and vanilla to the dry ingredients, then stir in the coffee mixture until smooth.
Mix gently to avoid overworking the batter.
Pour the batter into a greased and floured baking pan. Bake for 30-35 minutes or until a toothpick comes out clean.
Avoid opening the oven door frequently to maintain consistent temperature.
While the cake bakes, toast the pecans in a dry skillet over medium heat until fragrant, then chop them.
Stir constantly to prevent burning.
In a saucepan, combine the butter, milk, and a dash of salt. Heat until the butter melts, then remove from heat.
Use low heat to avoid scorching the milk.
Stir in the confectioners' sugar and vanilla until smooth, then fold in the toasted pecans.
Ensure the frosting is smooth before spreading.
Spread the frosting over the warm cake and let it cool before serving.
Frosting the cake while warm helps it spread easily.
Serve the cake in slices and enjoy with your favorite beverage.
Pair with coffee or milk for a delightful experience.
Continue in our app for the best experience
