Description
This Gooey Chocolate Pecan Cake is a rich, moist dessert packed with chocolate flavor and crunchy pecans. Perfectly balanced between dense and soft, this cake uses cocoa powder and chocolate chips for double chocolate goodness. It’s easy to make, baked in one pan, and finished with an optional dusting of powdered sugar or whipped cream for an extra touch of indulgence.
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)
- 1/2 cup milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
- 2 large eggs (or flax eggs for vegan option)
Mix-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 granulated sugar, brown sugar, and melted butter until the mixture is smooth and evenly combined.
- Incorporate Liquids: Add milk, vanilla extract, and eggs to the wet mixture, whisking thoroughly until the batter is smooth and homogeneous.
- Fold Ingredients Together: Gradually add the dry ingredients to the wet ingredients, stirring gently to combine. Be careful not to overmix to maintain a tender crumb.
- 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 for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool & Serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Optionally dust with powdered sugar or top with whipped cream before serving for an extra decadent touch.
Notes
- To make this cake vegan, 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 keep the cake moist and tender.
- Allow the cake to cool slightly before slicing to help it set and avoid crumbling.
- Store any leftovers covered at room temperature for up to 3 days, or refrigerate for longer freshness.
