Here's a recipe I came across at the Washington Post for pecan chocolate espresso coffee cake. Just the mere line-up of ingredients in the name of the cake got my mouth watering. Another great thing about this recipe is that the batter can be made ahead of time and stored in the fridge for 2 to 3 days. This makes it a great recipe if you are planning a brunch that involves lots of little dishes and need to take care of some items ahead of time.
Pecan chocolate espresso coffee cake recipe
Espresso Coffee Snobs