Mocha Pecan Layer Cake
Source of Recipe
1 Comfort Foods
List of Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup cocoa powder (use a non-alkalized brand like Hershey's)
2 teaspoons baking soda
1/4 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 large eggs, at room temperature
1 cup hot, strong brewed coffee
2 (3-ounce) packages cream cheese, at room temperature
2 tablespoons unsalted butter, softened
4 cups confectioner's sugar
1/2 cup cocoa powder
1 tablespoon instant coffee dissolved in 2 tablespoons boiling water
1 cup (4 ounces) finely chopped pecans
1.Make the cake: Preheat the oven to 350 degrees F. Butter 2 (9-inch) round cake pans. Line the
bottom of the pans with rounds of wax paper, and dust the insides of the pans with flour, shaking
out the excess flour.
2. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt until combined.Make a
well in the center and add the oil and buttermilk to the well. Stir gently to combine. One at a
time, add the eggs, beating well after each addition. Beat in the coffee. The batter will be thin.
Pour into the cake pans.
3. Bake until the tops of the cakes spring back when pressed gently in the center with a finger,
25 to 35 minutes. Cool on wire racks for 10 minutes. Invert and unmold the cakes onto wire racks,
rmove the waxed paper rounds, and cool completely.
4. Meanwhile, make the frosting: In a medium bowl, using a hand-held electric mixer on low speed,
beat the cream cheese and butter until smooth. Sift the confectioner's sugar and cocoa powder
together and gradually beat into the cream cheese mixture. Gradually beat in enough of the coffee
mixture until the frosting is smooth and spreadable. (You may not need all of the coffee mixture.)
5. Place one layer of cake upside down on a serving platter. Spread the layer with about 1/2 cup
of the forsting, then top with the second layer, right side up. Frost the top and sides of the
cake with the remaining frosting. Press the chopped pecans around the sides of the cake.