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Gooey Chocolate Pecan Cake

Gooey Chocolate Pecan Cake That Will Steal Your Heart

This Gooey Chocolate Pecan Cake is a decadent dessert that balances rich chocolate and crunchy pecans, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Provides richness and moisture; substitute with margarine or coconut oil for dairy-free.
  • 1 cup Granulated Sugar Sweetens the cake; can reduce for less sweetness.
  • 1/2 cup Brown Sugar Adds depth and moisture; can replace with granulated sugar.
  • 3 large Eggs Acts as a binder; use flax eggs for vegan.
  • 2 teaspoons Vanilla Extract Enhances flavor; opt for pure vanilla.
  • 1 cup All-Purpose Flour Provides structure; use gluten-free flour if needed.
  • 1/2 cup Cocoa Powder Provides rich chocolate flavor; unsweetened preferred.
  • 1 teaspoon Baking Powder Leavening agent critical for rise; ensure freshness.
  • 1 teaspoon Baking Soda Leavening agent; ensure freshness.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 cup Sour Cream Adds moisture and tang; Greek yogurt can substitute.
  • 1 cup Pecans Provides crunch and flavor; can use walnuts or almonds.
  • 1 cup Chocolate Chips Enhance chocolate flavor; semi-sweet or dark based on preference.
For the Ganache
  • 1 cup Heavy Cream Used for ganache; non-dairy cream for vegan.
  • 8 ounces Dark Chocolate Forms the ganache; choose high-quality for best results.
Optional Garnish
  • 1/2 cup Extra Pecans Use to garnish for beautiful presentation.

Equipment

  • Loaf pan
  • mixing bowls
  • Hand mixer
  • spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and grease a loaf pan.
  2. Cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  3. Add eggs one at a time, mixing well, then stir in vanilla extract until smooth.
  4. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet mixture, alternating with sour cream until just combined.
  6. Fold in pecans and chocolate chips gently.
  7. Pour batter into greased loaf pan; bake for 60-70 minutes or until toothpick comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack.
  9. Heat heavy cream in a saucepan until simmering; remove from heat and stir in dark chocolate until smooth.
  10. Pour ganache over the cooled cake and garnish with extra pecans.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 200mgPotassium: 210mgFiber: 3gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best mixing. Avoid overmixing to maintain the cake's gooey center.

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