Chocolate Cake with Pecan Icing

Chocolate Cake with Pecan Icing


88 people made this

This is an old recipe for an absolutely delicious chocolate cake with pecan icing. You could substitutes walnuts if you prefer.

Dodi Tomancak

Serves: 18 

  • 250g butter
  • 1 cup (250ml) water
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup (125ml) buttermilk
  • 1 teaspoon bicarb soda
  • 2 eggs, beaten
  • 1 teaspoon vanilla essence
  • 2 cups (250g) plain flour
  • 2 cups (440g) white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 125g butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/3 cup (90ml) buttermilk
  • 4 cups (600g) icing sugar
  • 1 teaspoon vanilla essence
  • 1 cup chopped pecans
  • 1 pinch salt

Preparation:45min  ›  Cook:30min  ›  Ready in:1hour15min 

  1. Preheat oven to 180 degrees C. Grease and flour a 20x30cm pan. In a saucepan melt 1 cup of butter. Stir in 1 cup (250ml) water and 4 tablespoons cocoa powder. Remove from heat and set aside.
  2. In a medium bowl, dissolve the bicarb soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
  3. In a large bowl sift together the flour, sugar, cinnamon and salt. Make a well in the centre and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the centre of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
  4. For the icing: In a large saucepan melt 125g butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk and heat until almost boiling. Stir in icing sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

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