A warm, sticky cake with nuts and chocolate makes a cozy dessert.
introduction
This Gooey Chocolate Pecan Cake is rich, warm, and soft inside. It has toasted pecans and a shiny chocolate ganache on top. If you like rich chocolate desserts, try recipes like chocolate chip cheesecake bars for another treat.
why make this recipe
Make this cake when you want a simple but special dessert. It uses common ingredients. It bakes in one pan and looks impressive. The cake is gooey in the middle and crisp on the edges. Guests will enjoy the mix of chocolate and pecans.
how to make Gooey Chocolate Pecan Cake
Make the batter, fold in the pecans, bake until a few moist crumbs stick to a toothpick, and then pour warm ganache over the top. Let the ganache set so the cake is shiny and rich.
Ingredients :
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup heavy cream
- 8 ounces bittersweet chocolate
Directions :
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add to the butter mixture, mixing until well combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- To make the ganache, heat the heavy cream in a small saucepan until just simmering, then pour over the chopped bittersweet chocolate in a bowl. Let sit for a few minutes, then stir until smooth.
- Pour the ganache over the cooled cake and spread evenly.
- Allow it to set before slicing and serving.
how to serve Gooey Chocolate Pecan Cake
Serve the cake at room temperature or slightly warm. Add a scoop of vanilla ice cream or a dollop of whipped cream. Cut into squares and use a sharp knife for clean slices.
how to store Gooey Chocolate Pecan Cake
Cover the cake with plastic wrap or place it in an airtight container. Store at room temperature for 2 days. For longer storage, keep it in the fridge for up to 5 days. Bring to room temperature before serving.
tips to make Gooey Chocolate Pecan Cake
- Use room temperature butter and eggs for a smooth batter.
- Chop pecans evenly so they mix well.
- Do not overbake; you want some moist crumbs on the toothpick.
- Warm the ganache slightly if it thickens before pouring.
- Cool the cake before pouring ganache so it does not sink.
variation (if any)
- Swap pecans for walnuts or almonds.
- Add a teaspoon of espresso powder to the batter for deeper chocolate flavor.
- Sprinkle flaky sea salt on the ganache for a sweet-salty finish.
FAQs
Q: Can I use milk chocolate instead of bittersweet chocolate?
A: Yes. Milk chocolate will make a sweeter, softer ganache.
Q: Can I make this in a different pan size?
A: You can, but adjust the bake time. A smaller pan will need more time; a larger pan will need less.
Q: Can I freeze this cake?
A: Yes. Wrap slices well and freeze up to 2 months. Thaw in the fridge overnight.
Q: Do I need to toast the pecans first?
A: Toasting adds flavor but is optional. Toast at 350°F for 5-8 minutes until fragrant.
Gooey Chocolate Pecan Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A warm, sticky cake with nuts and chocolate, perfect for a cozy dessert.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup heavy cream
- 8 ounces bittersweet chocolate
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Gradually add to the butter mixture, mixing until well combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Heat the heavy cream in a small saucepan until just simmering, then pour over the chopped bittersweet chocolate in a bowl. Let sit for a few minutes, then stir until smooth.
- Pour the ganache over the cooled cake and spread evenly.
- Allow it to set before slicing and serving.
Notes
Serve the cake at room temperature or slightly warm. Add a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg
