Chocolate Pecan Espresso Cake

Ingredients

• 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon (, optional)
• Pinch of salt
• 1/2 cup (113g) unsalted butter, softened to room temperature
• 1 cup (200g) dark brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup (60 ml) very strong espresso or brewed coffee, cooled to room temperature
• 2/3 cup (160 g) yogurt or sour cream
• 1/2 cup (80g) chopped dark chocolate
• 1/2 cup chopped pecans (or walnuts) (, plus more for sprinkling)

Instructions

1. 1

   Preheat oven to 350°F/177°C. Grease a 9×5-inch loaf pan. Set aside.

2. 2

   In a medium bowl sift together flour, baking powder, cinnamon, and salt. Set aside.

3. 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. 4

   Scrape batter into prepared pan and smooth the top. Sprinkle with pecans if you like.

5. 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. 6

   Store cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.