Kahlua Chocolate Cake With Pecans Recipe

Name: Kahlua Chocolate Cake With Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kahlua Chocolate Cake; 3 nine inch cake pans, and parchment cut to fit bottoms; 2 tablespoons melted butter; 3/4 cup finely ground pecans; 2 cups plain flour; 2 cups regular sugar; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup water; 1 teaspoon instant coffee granules; 4 tablespoons unsweetened cocoa powder; 2 sticks butter; 2 eggs, beaten; 1/2 cup buttermilk; 1 tablespoon cooking oil; 1 tablespoon vanilla; 1/3 cup Kahlua; Filling, Icing and Garnish; 2 teaspoons instant coffee granules; 2 teaspoons boiling water; 1 1/2 cups very cold heavy whipping cream, plus 2 tablespoons for icing; 1/3 cup regular sugar; 3 tablespoons butter, plus 3 more tablespoons for pecan garnish; 3/4 cup semisweet couverture chocolate pieces, 61% cacao; 1 pound pecan halves*; 2 tablespoons maple syrup; 2 tablespoons Kahlua; 1 tablespoon light brown sugar; 1 teaspoon sea salt

Bake this irresistible Kahlua Chocolate Cake With Pecans at home. Made with Kahlua Chocolate, cake, butter and ground pecans. Easy step-by-step instruct…

This Kahlua Chocolate Cake With Pecans relies on simple, everyday ingredients such as kahlua chocolate cake, melted butter, finely ground pecans and plain flour. It comes together quickly and makes 4 servings, at about 3088 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Kahlua Chocolate Cake With Pecans delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

Kahlua Chocolate Cake
3 nine inch cake pans, and parchment cut to fit bottoms
2 tablespoons melted butter
3/4 cup finely ground pecans
2 cups plain flour
2 cups regular sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 teaspoon instant coffee granules
4 tablespoons unsweetened cocoa powder
2 sticks butter
2 eggs, beaten
1/2 cup buttermilk
1 tablespoon cooking oil
1 tablespoon vanilla
1/3 cup Kahlua
Filling, Icing and Garnish
2 teaspoons instant coffee granules
2 teaspoons boiling water
1 1/2 cups very cold heavy whipping cream, plus 2 tablespoons for icing
1/3 cup regular sugar
3 tablespoons butter, plus 3 more tablespoons for pecan garnish
3/4 cup semisweet couverture chocolate pieces, 61% cacao
1 pound pecan halves*
2 tablespoons maple syrup
2 tablespoons Kahlua
1 tablespoon light brown sugar
1 teaspoon sea salt

1
Brush pans with melted butter and place parchment in each. Then brush top of parchment with butter.
2
Preheat oven to 350 degrees.
3
Sprinkle 1/4 cup pecans evenly over parchment in bottom of each pan.
4
Sift flour, sugar, soda and salt together in large mixing bowl.
5
Bring water, coffee granules, cocoa and butter to a boil and stir well to combine. Pour chocolate mixture over flour mixture in large mixing bowl, and fold and stir with spatula to combine.
6
Finally, combine eggs, buttermilk, oil and vanilla, and pour into flour mixture, folding to combine.
7
Divide batter evenly between prepared pans. Bake for 30 minutes, or until tester comes out clean. Remove pans to wire racks to cool. When cakes are cooled, remove from pans, leaving parchment in place. Cut any domes from tops of cakes, so they will fit together nicely. Brush top of each cake with Kahlua.
8
Combine coffee granules and boiling water and stir to dissolve. Set aside to cool. *Prepare Kahlua Pecan garnish by mixing pecans, 3 tablespoons melted butter, syrup, Kahlua, brown sugar and salt, tossing to combine. Place coated pecans on sheet pan and into 375 degree preheated oven for 12-15 minutes, tossing several times while cooking until browned. Remove from oven and cool. Store in airtight container. (May be made several days ahead.)
9
Beat 1 1/2 cups very cold whipping cream with 1/3 cup regular sugar until thick and holds its shape. Fold in cooled coffee mixture.
10
Remove parchment from cakes and place one layer on serving dish, pecan side down. Spread with half of the whipped cream mixture. Top with second cake and remaining whipped cream. Then top with final cake. Spread any filling around outside of cake with offset spatula, and place in refrigerator until ready to ice.
11
Combine 3 tablespoons butter and 3/4 cups chocolate pieces in sauce pan over medium heat. Stir until melted and well combined. Remove from heat and whisk in 2 tablespoons heavy cream. Set aside until cooled and thickened enough to spread as icing.
12
Remove cake from refrigerator. Pour about half the ganache around edge of cake, letting it drizzle down the sides. Smooth around sides with offset spatula. Pour remaining over top of cake, spreading quickly with off set spatula. Decorate with Kahlua Pecans.

3088

kcal

Calories

239

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Kahlua Chocolate Cake, 3 nine inch cake pans, and parchment cut to fit bottoms, 2 tablespoons melted butter, 3/4 cup finely ground pecans, and more.

Yes, Kahlua Chocolate Cake With Pecans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
3088 kcal
Category
Baking & Desserts

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