Chocolate Pecan Cakes with Choc Baileys Sauce
Indulge in the decadent charm of these Chocolate Pecan Cakes with Choc Baileys Sauce—a dessert experience that’s equal parts rich and sophisticated. These mini cakes boast a moist chocolate crumb, enhanced by the nutty crunch of toasted pecans and the sweetness of both granulated and brown sugars. The true star of this recipe is the luscious Baileys-infused chocolate sauce, made from velvety dark chocolate and creamy Irish liqueur for an irresistible finishing touch. Perfect for dinner parties or an indulgent treat, these cakes are simple to make yet look effortlessly elegant on the plate. Serve them warm with a drizzle of the sauce and a dusting of powdered sugar for a dessert that will leave your guests swooning. With key ingredients like unsweetened cocoa, pecans, and Baileys Irish Cream, this recipe strikes the perfect balance of flavor and texture, ensuring its place as your next go-to dessert for celebrations or cozy nights in.
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Recipe Information
Ingredients
- 120 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 120 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 75 grams Pecans (chopped)
- 120 milliliters Whole milk
- 100 grams Dark chocolate (chopped)
- 100 milliliters Heavy cream
- 60 milliliters Baileys Irish Cream
- 1 tablespoon Powdered sugar (for garnish, optional)
Instructions
Preheat the oven to 180°C (350°F) and grease or line a 6-cup muffin or small cake tin.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
Beat in the eggs, one at a time, then mix in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the chopped pecans gently using a spatula.
Divide the batter evenly among the prepared cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Remove from the oven and let cool completely in the tin before transferring to a wire rack.
To make the chocolate Baileys sauce, heat the heavy cream in a small saucepan over low heat until it starts to steam (do not boil).
Remove from heat and stir in the chopped dark chocolate until melted and smooth.
Mix in the Baileys Irish Cream and set the sauce aside to cool slightly.
To serve, place the cooled cakes on dessert plates and drizzle generously with the chocolate Baileys sauce. Optional: dust lightly with powdered sugar for garnish.
Enjoy your Chocolate Pecan Cakes with Choc Baileys Sauce!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 67.4 g | 24% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 43.3 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 327 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
