Description
Sinful chocolate pecan dream cake blends rich southern flavors with indulgent textures. Pecans and chocolate create a mouthwatering dessert that delights chocolate enthusiasts from first bite to last crumb.
Ingredients
Scale
Cake Ingredients:
Dry Ingredients:
- 1.75 cups (1 3/4 cups) all-purpose flour
- 0.75 cup (3/4 cup) unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
Wet Ingredients:
- 2 large eggs
- 0.5 cup (1/2 cup) vegetable oil
- 1 cup whole milk
- 1 cup hot water or brewed coffee
- 2 teaspoons vanilla extract
Topping and Filling Ingredients:
Pecan Filling:
- 0.5 cup (1/2 cup) unsalted butter
- 0.5 cup (1/2 cup) brown sugar
- 0.25 cup (1/4 cup) granulated sugar
- 0.33 cup (1/3 cup) heavy cream
- 1 teaspoon vanilla extract
- 1.5 cups chopped pecans
Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 0.5 cup (1/2 cup) heavy cream
Instructions
- Prepare two 9-inch round cake pans by greasing them thoroughly and preheat the oven to 350F (175C).
- Create the chocolate cake base by whisking together dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large mixing bowl.
- Incorporate wet ingredients by adding eggs, vegetable oil, milk, and vanilla extract, mixing until fully combined.
- Slowly stream in hot water or coffee while mixing on low speed, creating a thin, smooth batter.
- Evenly distribute the batter between the prepared pans and bake for 30-35 minutes, checking doneness with a toothpick inserted in the center.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- For the pecan filling, melt butter in a medium saucepan over medium heat.
- Add brown and granulated sugars, cooking until completely dissolved (approximately 3 minutes).
- Pour in heavy cream and vanilla extract, stirring continuously and simmering for 2-3 minutes until slightly thickened.
- Remove from heat, fold in chopped pecans, and let cool completely.
- Prepare chocolate ganache by heating heavy cream in a small saucepan until it begins to simmer.
- Pour hot cream over chocolate chips in a heatproof bowl, allowing to sit for 1 minute before stirring until silky smooth.
- Let ganache cool and slightly thicken.
- Assemble the cake by placing the first layer on a serving plate and spreading pecan filling evenly across the surface.
- Carefully position the second cake layer on top, gently pressing down.
- Drizzle chocolate ganache over the cake, allowing it to cascade down the sides naturally.
- Rest the cake for 10-15 minutes before slicing to allow ganache to set.
- Refrigerate any remaining cake to maintain freshness.
Notes
- Swap vegetable oil with applesauce or mashed banana for a healthier, lower-fat version of the cake.
- Toast pecans before adding to the filling to enhance their nutty flavor and add extra crunch.
- Use espresso or strong coffee instead of water to intensify the chocolate cake’s rich taste and depth.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend and add xanthan gum for better texture.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 404
- Sugar: 39 g
- Sodium: 173 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 47 mg