The Really Ultimate Chocolate, Coconut, Pecan Cake Recipe

Name: The Really Ultimate Chocolate, Coconut, Pecan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup Valrohna cocoa powder; 1 heaping tsp. instant espress powder and boiling water to make 3/4 of a cup of coffee; 1/2 cup sour cream; 1 1/2 tsp. vanilla; 1 1/2 sticks room temperature butter; 2 extra large eggs room temperature; 1 3/8 cup all purpose flour, sifted; 1/4 tsp. salt; 1/2 tsp. baking soda; 1/2 tsp. baking powder; FROSING:; 4 cups sifted powdered sugar; 1/2 cup sifted valrohna cocoa powder; 2 sticks sweet butter room temperature; 1 tbs. vanilla; 1/4 cup cold heavy cream; 1 cup toasted chopped pecans; 1 cup shredded sweetened coconut

Servings: persons

3/4 cup Valrohna cocoa powder
1 heaping tsp. instant espress powder and boiling water to make 3/4 of a cup of coffee
1/2 cup sour cream
1 1/2 tsp. vanilla
1 1/2 sticks room temperature butter
2 extra large eggs room temperature
1 3/8 cup all purpose flour, sifted
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
FROSING:
4 cups sifted powdered sugar
1/2 cup sifted valrohna cocoa powder
2 sticks sweet butter room temperature
1 tbs. vanilla
1/4 cup cold heavy cream
1 cup toasted chopped pecans
1 cup shredded sweetened coconut

1
["Heat oven to 350.Put Rack in center of oven. Butter 2 8"" cake pans and cut out pachment circles for bottom of cake pans and butter paper. Sift flour,salt, baking soda and baking powder and set aside. Whisk cocoa powder with the hot coffee and set aside to cool. When cool add vanilla and sour cream. Beat butter in electric mixture for about 3 minutes, slowly add sugar and mix for 5-6 minutes, scraping bowl occassionally. Add eggs, one at a time, scraping bowl after each addition. On low speed, alternate chocolate mixture with flour mixture until smooth, remembering to scrape from bottom and sides to making sure butter in well combined with chocolate. Divid batter among the 2 pans and bake for 30-35 minutes. When a toothpick comes out clean, it's done. Cool completely on wire racks.", "FROSTING: Sift powdered sugar and cocoa. Beat butter for about 1 minute and add sugar mixture, then add vanilla first, then add cream. Scrape sides and bottom and beat on high speed until smooth and creamy. Add pecans and coconut, mix and you're now ready to frost cake. When frosting is finished, add chopped pecans along the sides of the finished cake making sure it's coated in pecans all along the sides only. Add a little shredded coconut in the center. ENJOY!"]

2052

kcal

Calories

145

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 3/4 cup Valrohna cocoa powder, 1 heaping tsp. instant espress powder and boiling water to make 3/4 of a cup of coffee, 1/2 cup sour cream, 1 1/2 tsp. vanilla, and more.

Yes, The Really Ultimate Chocolate, Coconut, Pecan Cake 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.

The Really Ultimate Chocolate, Coconut, Pecan Cake

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