Get ahead: make this cake two weeks in advance. Wrap the cooled layers in cling film and freeze. Frozen layers are easier to assemble and ensures the cake is straight
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Serves | 8-10 |
| Cuisine | European |
| Special Occasion | Mothers day |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 644 |
| Fat | 38.8g |
| Saturates | 15.3g |
| Protein | 8.2g |
| Carbs | 70.7g |
| Sugars | 48.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease and line 3 x 20cm springform cake tins.
Toast 100g of pecans, then roughly chop them.
Combine 4 tsp of coffee and 3 tsp of boiling water and set aside.
Place the butter and sugars in a large bowl and cream until light and fluffy – approx. 8 minutes. Add the eggs in one at a time, beating well between each addition. Add the coffee. Sift in the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Add the milk and mix again until smooth.
Fold in the toasted pecans.
Divide the batter between the 3 tins and bake in the oven for 20 minutes, or until a skewer inserted comes out clean. Allow to cool for 5 minutes before unmoulding and cooling completely.
To make the praline, place the sugar in a small saucepan over a medium heat and caramelise until golden brown. Add the rest of the pecan nuts and swirl to coat. Stir the nuts until the mixture crystallises and coats the nuts. Set aside to cool.
Mix 3 tbsp coffee with 3 tbsp of hot water and set aside to cool.
To make the frosting, place the butter, icing sugar and vanilla in a large bowl and cream until light and fluffy. Add the cooled instant coffee and beat until the sugar is dissolved.
Assemble the cake by sandwiching the cake layers with the frosting, ending with a layer of frosting.
Sprinkle the pecan nuts on top and serve.
