Saturday, April 20, 2013

Chocolate Pecan Cake

A work colleague of mine was finishing up her time with us :(  Instead of buying a cake, I offered to make one.  I knew she loved chocolate so I tried a new to me recipe of Chocolate Pecan cake.  It was tasty, but dense.  It didn't rise the way I would have like and left me wishing I'd made my wacky cake instead.  I think I'd like to go back and play with this recipe a bit as I really liked the idea and the flavour, it just came out a little bit more like a brownie than a cake that's all.  One fantastic part of the cake was that I got to use some of the beautiful Mexican Chocolate my brother sent me from his trip to Mexico.  Yum!
  • 1 1/2 cups  unsalted butter
  • 2 ounces unsweetened chocolate, chopped
  • 2 cups granulated sugar
  • 1/3 cup cocoa powder
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup pecans, toasted and chopped
Preheat oven to 350 degrees . In large saucepan, melt 11/2 sticks butter, chocolate, granulated sugar, 1/3 cup cocoa and 1 cup water over medium, whisking until smooth and warm. Let cool, 10 minutes. Grease bottom and sides of 9-by-13-inch metal baking pan. Whisk buttermilk, eggs, 1 tsp. vanilla and 1/2 tsp. salt into chocolate mixture. Add flour, baking powder, baking soda and chopped pecans; whisk just until blended. Transfer batter to prepared pan; bake until springy in center, about 45 minutes. 
I frosted this cake with some cream cheese icing.  After I wrote on it, I sprinkled a little bit of chopped pecans around the writing, just to pretty it up a bit.


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