Chocolate, coffee and pecan torte

(8 ratings)
Chocolate, coffee and pecan torte
Chocolate, coffee and pecan torte

A rich, gooey cake, perfect for chocoholics - and it's suitable for vegans too


  • 200g Creamed coconut2.1/4 Pint boiling water
  • 2tbsp of the boiling water
  • 800g Self raising flour
  • 100g Cocoa powder
  • 10ml Baking powder
  • 100g Roasted pecans
  • 300g Light muscovado sugar
  • 420ml Vegetable oil
  • 20ml Strong coffee

Fudge Icing:

  • 100g Vegetable margarine
  • 10ml Strong coffee
  • 100g Cocoa powder
  • 6tbsp Water
  • 550g Icing sugar
  • A few drops of vanilla essence


  1. Preheat the oven to 189ºC/350F/gas 4
  2. Grease and line an 11in cake tin.
  3. Place the creamed coconut in a large bowl and cover with the water, stir until dissolved.
  4. Mix the flour, cocoa powder, baking powder, pecan nuts and sugar.
  5. Add the coffee and the oil and stir thoroughly, then add the cooled, dissolved coconut and mix well.
  6. Pour the mixture into the cake tin and place in the oven for approximately 1 1/2 hours, or until the cake feels springy to the touch.
  7. Leave to cool slightly before turning out onto a cooling rack.
  8. To make the fudge icing, place all the ingredients into a food processor and blend until smooth.
  9. Spread the icing evenly over the cake and use a fork to decorate.

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