Pecan cake with soft chocolate icing

Recipe by:

Full of autumn flavours, this grown up cake will suit tea or after dinner

Pecan cake with soft chocolate icing

SERVES

10

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

35

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 180°C and line a 9-inch round tin with baking parchment. A springform or loose-based tin works best.

  2. Beat the softened butter and the sugar attachment until it is light and fluffy. In another bowl combine your other ingredients.

  3. Add these to your butter and sugar mix and mix slowly until everything is combined.

  4. Bake for 35 minutes or until a skewer comes out clean. Set aside to cool on a wire rack.

  5. To make the icing, whip the butter and sugar in a large bowl until very soft, pale, and fluffy. Add the vanilla and coffee and continue beating.

  6. Once the cake has cooled, cut it into two even discs.

  7. Spread a layer of the icing in the centre and sandwich the discs back together.

  8. Cover the cake in a layer of the icing. Decorate as you wish.

Ingredients

  • 225g soft butter

  • 200g golden caster sugar

  • 225g self-raising flour

  • 2 tsp of baking powder, sieved

  • 100g pecan nuts, finely chopped

  • 3 eggs

  • 20mls maple syrup

  • 20mls strong coffee

  • For the icing:

  • 150g soft butter

  • 250g icing sugar

  • 50g cocoa powder

  • 2 tbsp cold strong coffee

  • 1 tsp vanilla

Method

  1. Preheat your oven to 180°C and line a 9-inch round tin with baking parchment. A springform or loose-based tin works best.

  2. Beat the softened butter and the sugar attachment until it is light and fluffy. In another bowl combine your other ingredients.

  3. Add these to your butter and sugar mix and mix slowly until everything is combined.

  4. Bake for 35 minutes or until a skewer comes out clean. Set aside to cool on a wire rack.

  5. To make the icing, whip the butter and sugar in a large bowl until very soft, pale, and fluffy. Add the vanilla and coffee and continue beating.

  6. Once the cake has cooled, cut it into two even discs.

  7. Spread a layer of the icing in the centre and sandwich the discs back together.

  8. Cover the cake in a layer of the icing. Decorate as you wish.