This Decadent Chocolate Pecan Cake is a rich and indulgent dessert that combines the smoothness of chocolate with the nutty crunch of pecans. Perfect for celebrations or an elevated treat, this cake is sure to impress with its irresistible flavor and texture.
Why You’ll Love This Recipe
- A delightful balance of chocolate and pecans creates a luxurious flavor.
- Moist, rich texture that makes every bite satisfying.
- Easy-to-follow directions for both seasoned bakers and beginners.
- Versatile recipe—perfect for special occasions or casual gatherings.
- Freezer-friendly, so you can make it ahead of time.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Buttermilk
- Pecans (chopped)
- Semi-sweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
- In a large mixing bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Fold in the chopped pecans and chocolate chips.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Frost and decorate as desired, using chocolate ganache, cream cheese frosting, or a simple dusting of powdered sugar.
Servings and Timing
- Servings: 12–14 slices
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use plant-based butter and buttermilk alternatives such as almond milk mixed with a tablespoon of lemon juice.
- Nut-Free: Skip the pecans and replace them with additional chocolate chips or dried fruit for a unique twist.
- Add a Twist: Incorporate orange zest or a splash of bourbon for extra flavor.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap individual slices or the whole cake tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating: Warm slices in the microwave for 10–15 seconds to restore their fresh-from-the-oven texture.
FAQs
1. Can I use a different type of nut instead of pecans?
Yes, walnuts or hazelnuts are great alternatives.
2. How do I make buttermilk if I don’t have any?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
3. Can I bake this cake in a single pan?
You can, but you’ll need to adjust the baking time accordingly, and the cake may take longer to cool.
4. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it covered until ready to frost and serve.
5. How can I prevent my cake from sticking to the pan?
Grease the pans thoroughly and use parchment paper for easy removal.
6. Can I substitute dark chocolate for semi-sweet chocolate?
Absolutely, dark chocolate will enhance the richness of the cake.
7. What frosting pairs best with this cake?
Chocolate ganache, cream cheese frosting, or whipped cream are excellent choices.
8. Can I make this recipe without eggs?
Yes, you can use an egg replacer or alternatives like applesauce or mashed banana.
9. How can I ensure my cake stays moist?
Avoid overbaking, and consider adding a simple syrup to the layers before frosting.
10. Can I add extra toppings to the cake?
Of course! Try adding caramel drizzle, more chopped nuts, or chocolate shavings for decoration.
Conclusion
This Decadent Chocolate Pecan Cake is a showstopper that will leave your guests raving. With its rich flavors, customizable options, and easy storage, it’s a recipe you’ll want to make again and again. Whether for a celebration or a simple indulgence, this cake is bound to satisfy any chocolate lover’s cravings. Enjoy!
Decadent Chocolate Pecan Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this Decadent Chocolate Pecan Cake, a rich and moist chocolate cake layered with creamy chocolate ganache and topped with toasted pecans. Perfect for celebrations or a luxurious dessert, this showstopping cake is a treat for any chocolate lover.
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 3/4 cups (350g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Ganache Filling and Topping:
- 1 cup (175g) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy cream
- 1/4 teaspoon vanilla extract
For the Garnish:
- 1 cup (100g) toasted pecans, roughly chopped
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Prepare the Cake Batter:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla. Beat until smooth and well combined.
- Gradually stir in the boiling water (the batter will be thin).
- Bake the Cake:
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Ganache:
- Heat the heavy cream in a saucepan until just simmering. Pour over the chocolate chips in a bowl and let sit for 1–2 minutes.
- Stir until smooth and glossy, then mix in the vanilla extract. Let cool slightly to thicken.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous layer of ganache on top. Sprinkle with half the toasted pecans.
- Add the second cake layer and spread ganache over the top and sides of the cake.
- Garnish:
- Sprinkle the remaining toasted pecans on top. Let the ganache set for 15–20 minutes before slicing.
- Serve:
- Slice and enjoy with a cup of coffee or a glass of milk!
Notes
- For extra flavor, add a splash of bourbon or rum to the ganache.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Use dark chocolate chips for a more intense chocolate flavor.
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