This post is sponsored by Single Edition Media on behalf of KitchenAid.
I love coffee so much. Someone I know once said that coffee is like a hug in a mug, and I couldn’t agree more. There is just something so warm and comforting about sipping on a cup of hot coffee. It’s one of the first things I do every morning, and it’s the perfect start to my day.
I love drinking coffee, but I also love to bake with it. Coffee adds such a great, rich flavor to so many different dishes – from sweet to savory. I recently had a few friends over for lunch, and I decided to bake up a Chocolate Coffee Pecan Pie Cake. Adding coffee to chocolate cake is really a no brainer for me. I think it just gives it some extra oomph and makes people wonder “what’s in this??” because it just tastes so good! And I just love the addition of the sticky pecan pie filling and brown sugar frosting. It all works together so well.
If you love coffee as much as I do, you should take a look at this new line of craft coffee brewers from KitchenAid – one of my very favorite brands. I absolutely love this Precision Press which brews a bold, full-bodied, robust cup of coffee! Doesn’t that sound dreamy?
Now onto my recipe… This recipe has 3 different steps (cake, filling and frosting) but in reality it’s really quite easy to make, and well worth the effort, I promise.
Bake up this cake for your next gathering, and watch your guests smile with delight as they taste something unique that they probably haven’t had before. Chocolate cake doesn’t have to be plain and boring!
- 1 cup freshly brewed coffee (allow it to cool)
- 1 cup vegetable oil
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 2/3 cup sour cream
Pecan Pie Filling:
- 2 tablespoons cornstarch
- 1/4 cup cold freshly brewed coffee
- 1/2 cup brown sugar
- 3/4 cup light corn syrup
- 3 eggs
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 teaspoon cold freshly brewed coffee
- 1 teaspoon vanilla extract
- 2 1/2 cup Powdered Sugar
- ½ cup Brown Sugar
- 2 tbsp Milk
- 1 tsp Vanilla
- Preheat oven to 350 degrees F. Grease two 9 inch cake pans and set aside.
- In a medium bowl whisk together the coffee, vegetable oil, brown sugar and cocoa powder until smooth and creamy.
- In a separate bowl, beat the eggs and sour cream with an electric mixer. Slowly add coffee and cocoa mixture. Combine on medium speed until silky and smooth, then beat in the sugar.
- With your mixer on low speed, slowly add the flour, salt and baking soda, until just incorporated.
- Bake for cakes for approximately 26 minutes. Allow to cool completely before filling, at least 2 hours or covered overnight.
- Meanwhile make the pecan pie filling. Combine 1/4 cup cold coffee with 2 tablespoons cornstarch, whisk until smooth. Add the brown sugar, corn syrup, eggs, salt and corn starch mixture to a small sauce pot. Bring the mixture to a boil, whisking consistently for about 3 minutes.
- Remove the mixture from the heat and stir in the pecans, 1 tablespoon coffee and vanilla.
- Allow the mixture to cool a few minutes and then transfer to the fridge for at least one hour or until completely cooled and thickened.
- After cakes and pecan pie filling have cooled completely, spread pecan pie filling over one cake, and top with the other.
- To make the frosting, whip the butter, brown sugar and vanilla until fluffy. Gradually add the powdered sugar. Add milk until you reach desired consistency.
- Frost the cake and garnish with additional chopped pecans, if desired.