Best Mocha Pecan Cake Recipes

CARAMEL-PECAN MOCHA LAYER CAKE

Caramel-Pecan Mocha Layer Cake image

My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. -Judy Castranova, New Bern, North Carolina

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

2 tablespoons instant coffee granules
1/3 cup hot water
1 cup unsalted butter, softened
2 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2 cups cake flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
FILLING AND TOPPING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
2/3 cup hot caramel or butterscotch-caramel ice cream topping, room temperature, divided
2/3 cup toasted chopped pecans, divided
Bittersweet chocolate curls

Steps:

Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.

Nutrition Facts : Calories 596 calories, Fat 33g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 346mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.

MOCHA PECAN CAKE

Mocha Pecan Cake image

I had to find a similiar recipe for a co-worker of mine who call's me Chef B (I am not a Chef but I do love to bake and make any kind of dessert). She stated she loved this Mocha Pecan cake that her friend makes her sometimes for her birthday, I hope this is the one she recalls.

Provided by Bella Rachelle

Categories Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 ounce) package chocolate cake mix or 1 (18 ounce) package butter recipe cake mix
1 cup sour cream
4 large eggs
3/4 cup pecans, toasted & chopped
1/4 cup coffee
12 ounces semi-sweet chocolate chips
2 teaspoons vanilla, divided
4 ounces instant chocolate pudding mix
1/2 cup oil
8 ounces chocolate frosting

Steps:

Coat nuts & the chocolate chips with 1 tablespoons cake mix & set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 teaspoon vanilla. Beat at medium speed for 3 minutes Fold in chocolate chips & nuts. Turn into greased & floured tube pan & bake at 350 degrees F, 1 hr or until done. Cool for 15 mins & turn onto rack. Cool completely before glazing. (Cake freezes well without frosting).
Heat the tub of frosting up 20 seconds at a time until melted slightly and drizzle on the cake, sprinkle left over pecans on top.
Enjoy!

Nutrition Facts : Calories 623.4, Fat 38.3, SaturatedFat 12.1, Cholesterol 78.9, Sodium 557, Carbohydrate 71.2, Fiber 3.9, Sugar 48, Protein 7.5

MOCHA WHIPPING CREAM CAKE -COCONUT PECAN FROSTING

MOCHA WHIPPING CREAM CAKE -COCONUT PECAN Frosting image

This is an original plain, but good cake from my Indiana mother-in-law Nellie,and her Womans World Cookbook 1961. It has served many, many parties over the years. Usually just powdered sugar and served with her churned home-made ice cream. My version I tweaked to make a "Mocha Whipping Creamed Cake" in a 9x13 cake pan, and then covered it with canned Betty Crocker Rich & Creamy Coconut Pecan Frosting. This is a very delicate tasting mocha cake with a delicious topping! YUM!! Please enjoy. Nancy...1/18/13

Provided by Nancy J. Patrykus @Finnjin

Categories Cakes

Number Of Ingredients 9

Ingredients

8 ounce(s) whipping cream....cold
2 medium eggs
1 teaspoon(s) vanilla
2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1-1/2 cup(s) sifted cake flour
1/2 cup(s) cocoa...... sifted with the flour
1 can(s) rich & creamy coconut pecan frosting
1 cup(s) sweetened coconut flakes

Steps:

Pre-heat oven to 340F. Grease a 9x13 cake pan. Whip the whipping cream until stiff. Add the beaten eggs very slowely, ...beaten while doing it. Gradually...add the sugar with vanilla, continue beating..You are now done with the beaters.
Sift together the flour,cocoa, salt and baking powder. Gradually add into the above mixture... STIR to blend, carefully!...do not over beat!
Pour mixture into the prepared baking pan Bake for 30-35 minutes, until lightly browned and center is done.
Let cool on a rack. Frost with the COCONUT PECAN Frosting, and add the sweetened coconut flakes to the top of cake. **Note: This is the first time ,I have ever used a canned frosting. I seen it at the store this morning..and knew I had to try it! SOooo glad I did!
Cut cake into squares, and put cake squares on a pretty serving plate, serve and enjoy your guests. **Note: I found this beautiful plate at Good Will for only .79 cents.
Picture of moms cookbook... passed on down to me... It holds so many wonderful memories. Nancy...1/18/13
https://www.justapinch.com/recipes/dessert/other-dessert/coconut-pecan-frosting.html A few ladies...want a real ..make at home Coconut pecan frosting! You will love this add on...from Rose Mary Mogan... A GREAT baker & cook! 1/19/13

CARAMEL-PECAN MOCHA LAYER CAKE

Caramel-Pecan Mocha Layer Cake image

My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. -Judy Castranova, New Bern, North Carolina

Provided by @MakeItYours

Number Of Ingredients 18

Ingredients

2 tablespoons instant coffee granules
1/3 cup hot water
1 cup unsalted butter, softened
2 cups packed brown sugar
3 large Nellie's Free Range Eggs
1-1/2 teaspoons vanilla extract
2 cups cake flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
FILLING AND TOPPING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
2/3 cup hot caramel or butterscotch-caramel ice cream topping, room temperature, divided
2/3 cup toasted chopped pecans, divided
Bittersweet chocolate curls

Steps:

Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.