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