What is an old fashioned chocolate pecan cake?

It's a rich, nostalgic dessert made with simple pantry ingredients, often featuring cocoa powder, brown sugar, and nuts. Moist, dense, and beloved.

How do I make an easy chocolate pecan cake from scratch?

Use one bowl to cream butter and sugars, add eggs and vanilla, then mix in dry ingredients and sour cream. Fold in nuts and chocolate chips, bake, and top with ganache.

Can I make a chocolate pecan cake like the Emirates catering version?

While their exact recipe is a secret, this version delivers a luxurious, moist texture and deep flavor that feels just as indulgent.

What’s the best cocoa powder for chocolate pecan cake?

Natural unsweetened cocoa is best for balanced acidity and rise. Dutch-processed can also work, but adjust leavening slightly.

How do I make a filling for chocolate pecan cake?

Create a simple ganache by heating cream and pouring it over chopped dark chocolate. Let it sit for 5 minutes, then stir until smooth.

Gooey Chocolate Pecan Cake - Irresistibly Delicious Recipe

Description

This gooey chocolate pecan cake is rich, fudgy, and topped with a silky ganache. Perfect for holidays, brunches, or a comforting dessert any day.

Ingredients

Scale

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 oven to 350°F (175°C) and grease or line a loaf pan.
Cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
Whisk flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
Alternate adding dry ingredients and sour cream to the wet mix, starting and ending with dry.
Fold in chopped pecans and chocolate chips.
Pour batter into the loaf pan and bake for 60–70 minutes.
Let cake cool 10 minutes in pan, then transfer to a wire rack.
Heat heavy cream until simmering, pour over chopped dark chocolate, and stir to make ganache.
Drizzle ganache over cooled cake and garnish with extra pecans.

Notes

Use room temperature ingredients for better mixing.
Do not overmix after adding flour.
Toasting pecans adds depth of flavor.
Add espresso powder to boost chocolate flavor.
Cake can be made ahead and ganache added before serving.
Store at room temp for 2 days, fridge for 5 days, or freeze for 2 months.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 33g
Sodium: 210mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 5g
Cholesterol: 85mg