Chocolate Pecan Espresso cake
Yields: one loaf cake
 
Ingredients
  • 1 ¼ cups (180 g/6.5 oz) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon, optional
  • Pinch of salt
  • ½ cup (1 stick/113 g) unsalted butter, softened to room temperature
  • 1 cup (200 g/7 oz) dark brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ cup (60 ml) very strong espresso or brewed coffee, cooled to room temperature
  • ⅔ cup (160 ml) yogurt or sour cream
  • ½ cup (80 g/3 oz) chopped dark chocolate
  • ½ cup chopped pecans, plus more for sprinkling
Instructions
  1. Preheat oven to 350F/175C. Grease a 9×5-inch loaf pan. Set aside.
  2. In a medium bowl sift together flour, baking powder, cinnamon, and salt. Set aside.
  3. In a medium bowl using a mixer fitted with the paddle attachment, beat butter and sugar on medium speed for about 5 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Beat in eggs, one at a time, until combined. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the sour cream and espresso in 2 additions, starting and ending with the flour. Do not overmix. Fold in chocolate and pecans.
  4. Scrape batter into prepared pan and smooth the top. Sprinkle with pecans if you like.
  5. Bake for 50-55 minutes, until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly while baking, cover pan loosely with aluminum foil. Let cake cool completely on a wire rack.
  6. Store cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.
Recipe by Pretty. Simple. Sweet. at https://prettysimplesweet.com/chocolate-pecan-espresso-cake/