Description
This Gooey Chocolate Pecan Cake is a rich, moist, and indulgent dessert perfect for chocolate lovers and nut enthusiasts alike. With a fudgy texture, crunchy pecans, and melty chocolate chips, it’s an easy-to-make cake that requires minimal prep and baking time. Topped optionally with powdered sugar or whipped cream, this cake is ideal for any occasion, whether a casual treat or a decadent celebration dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter (or coconut oil for dairy-free option)
- 1/2 cup milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
- 2 large eggs (or flax eggs for vegan option)
Add-ins
- 1 cup chopped pecans
- 1/2 cup chocolate chips
Optional Toppings
- Powdered sugar
- Whipped cream
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, mix the granulated sugar, brown sugar, and melted butter until smooth and homogeneous.
- Incorporate Liquids: Add the milk, vanilla extract, and eggs to the sugar and butter mixture. Whisk thoroughly until the batter is smooth and all ingredients are well combined.
- Fold Ingredients Together: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or spoon. Be careful not to overmix to keep the cake tender.
- Add Mix-ins: Fold in the chopped pecans and chocolate chips evenly throughout the batter.
- Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool & Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Optionally, dust with powdered sugar or serve topped with whipped cream before serving.
Notes
- For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- You can use coconut oil instead of butter for a dairy-free option.
- Ensure not to overmix the batter to maintain a tender, gooey texture.
- Check the cake towards the end of baking time to avoid overbaking; the center should be slightly moist.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
