Hello, fellow baking enthusiasts! Are you ready to indulge in a decadent dessert that’s bound to become a family favorite? Today, we’re diving into the world of rich, gooey chocolate and crunchy pecans with our irresistible Gooey Chocolate Pecan Dream Cake. Get ready for a treat!
Introduction
This Gooey Chocolate Pecan Dream Cake is a delightful fusion of rich chocolate flavors and the nutty crunch of pecans. Originating from Southern traditions, this cake embodies the warmth and comfort of home baking. The gooey texture and decadent chocolate ganache make it a perfect dessert for any special occasion or just a cozy night in. I first tried a version of this cake at a small bakery in New Orleans, and it was love at first bite. I knew I had to recreate it at home, and now I’m excited to share it with you!
Ingredients
To prepare this comforting recipe, you’ll need:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup pecans, chopped
- 1/2 cup chocolate chips
- 1/2 cup heavy cream
- 1/2 cup dark chocolate, chopped
- Extra pecans for garnish
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How to Make Gooey Chocolate Pecan Dream Cake
Follow these steps to create your own delicious Gooey Chocolate Pecan Dream Cake:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped pecans and chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and add the chopped dark chocolate. Let sit for 5 minutes, then stir until smooth.
- Pour the ganache over the cooled cake and garnish with extra pecans.
Helpful Tips
- Ensure all ingredients are at room temperature before mixing.
- Be careful not to overmix the batter to keep the cake light and fluffy.
Cooking Tips
- Toasting the pecans before adding them to the batter will enhance their flavor.
- Use high-quality dark chocolate for the ganache to achieve the best taste.
Serving Suggestions
- Serve slices of this cake with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a hot cup of coffee or a glass of cold milk for a delightful treat.
Nutritional Information
This cake is as indulgent as it is delicious. Here’s a brief overview of its nutritional content.
Nutritional Information (per serving)
- Calories: 450 kcal
- Carbohydrates: 55g
- Protein: 6g
- Fat: 24g
- Saturated Fat: 12g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 110mg
- Sodium: 200mg
- Potassium: 250mg
- Fiber: 3g
- Sugar: 35g
- Vitamin A: 500 IU
- Vitamin C: 0mg
- Calcium: 80mg
- Iron: 2.5mg
This cake offers a good balance of macronutrients and is rich in iron and calcium, thanks to the pecans and chocolate.
Storage and Leftovers
Refrigerate: Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheat: To enjoy warm, microwave individual slices for 10-15 seconds or warm in a preheated oven at 300°F (150°C) for about 10 minutes.
Leftovers can be repurposed into a delicious trifle by layering pieces of cake with whipped cream and fresh berries.
Frequently Asked Questions (FAQs)
- Can I substitute the sour cream? Yes, you can use Greek yogurt or buttermilk as a substitute.
- What if I don’t have pecans? Walnuts or almonds can be used instead.
- Why did my cake turn out dry? Overbaking or overmixing the batter can lead to a dry cake. Make sure to check the cake a few minutes before the recommended baking time.
Related Recipes
Conclusion
I hope you enjoy making and devouring this Gooey Chocolate Pecan Dream Cake as much as I do! Don’t forget to leave your feedback and share your own variations. Happy baking!
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Gooey Chocolate Pecan Cake – Irresistibly Delicious Recipe
Description
Hello, fellow baking enthusiasts! Are you ready to indulge in a decadent dessert that’s bound to become a family favorite? Today, we’re diving into the world of rich, gooey chocolate and crunchy pecans with our irresistible Gooey Chocolate Pecan Dream Cake. Get ready for a treat!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup pecans, chopped
- 1/2 cup chocolate chips
- 1/2 cup heavy cream
- 1/2 cup dark chocolate, chopped
- Extra pecans for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped pecans and chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and add the chopped dark chocolate. Let sit for 5 minutes, then stir until smooth.
- Pour the ganache over the cooled cake and garnish with extra pecans.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Ensure all ingredients are at room temperature before mixing.
- Be careful not to overmix the batter to keep the cake light and fluffy.
