Why You’ll Adore This Chocolate Pecan Cake

There’s something simply irresistible about chocolate and nuts coming together, and this Chocolate Pecan Cake with Ganache is no exception. Whether you’re celebrating a birthday, hosting a gathering, or just treating yourself to something sweet, this cake brings comfort and joy. It’s rich, moist, and the ganache gives it a decadent finish. Plus, the crunchy pecans on top offer the perfect contrast to the soft cake. Get ready to impress your friends and family with this delightful dessert!

Creating Your Chocolate Pecan Cake

Ingredients

• 1 3⁄4 cups all-purpose flour
• 1 1⁄2 cups sugar
• 3⁄4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1⁄2 tsp salt
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit for 5 min)
• 1⁄2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup hot coffee (or hot water)
• 1 cup chopped pecans
• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped
• 2 tbsp unsalted butter

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Add the buttermilk, oil, eggs, and vanilla, mixing until everything is smooth. Pour in the hot coffee (the batter will be thin) and fold in the chopped pecans.
3. Divide the batter evenly between the two pans and bake for 30–35 minutes or until a toothpick comes out clean. Allow the cakes to cool completely.
4. For the ganache, heat the cream until it’s simmering and pour it over the chopped chocolate and butter in a bowl. Let it sit for 2 minutes, then stir until it’s smooth.
5. Assemble your cake by spreading the ganache over the cooled cake layers and decorating with extra pecans. Slice and enjoy!

Serving Your Delicious Creation

This Chocolate Pecan Cake is perfect for serving at big family gatherings or intimate dinners. Just slice it up, and everyone will love the rich, chocolatey flavor paired with the nutty crunch of pecans. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream!

Storing Your Cake

To keep your Chocolate Pecan Cake fresh, store it covered at room temperature for up to three days. If you want to keep it longer, wrap it tightly and store it in the refrigerator for about a week. You can also freeze it for up to three months if you want to enjoy it later!

Handy Tips for the Perfect Cake

• Make sure all your ingredients are at room temperature for a better mix.
• Don’t skip the hot coffee; it enhances the chocolate flavor wonderfully!
• Be gentle when folding the pecans into the batter to keep the mixture light.
• If you prefer a less sweet ganache, use dark chocolate instead of semi-sweet.

Fun Variations to Try

• Feel free to replace pecans with walnuts or almonds for a different nutty flavor.
• For a twist, add a hint of espresso powder to the cake batter for an extra coffee kick.
• You can also add a layer of caramel sauce between the cake layers for added sweetness.

Nutritional Information

This recipe serves approximately 12 people. Each serving contains roughly:

• Calories: 450
• Total Fat: 24g
• Saturated Fat: 10g
• Carbohydrates: 60g
• Protein: 6g

Perfect Pairings for Family Gatherings

Consider serving your Chocolate Pecan Cake with:

• Fresh fruit, like strawberries or raspberries, for a refreshing balance.
• A hot cup of coffee or tea, which complements the chocolate flavor beautifully.
• Vanilla ice cream or whipped cream to add a creamy touch.

FAQs

1. Can I use milk instead of buttermilk?
   Yes, you can make buttermilk by mixing regular milk with vinegar and letting it sit for 5 minutes before using it.

2. How do I know when the cakes are done?
   You can check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, your cake is ready!

3. What if I don’t have heavy cream for the ganache?
   If you don’t have heavy cream, you can use a combination of milk and butter, but the ganache may not be as rich.

Chocolate Pecan Cake

This rich and moist Chocolate Pecan Cake topped with a decadent ganache and crunchy pecans is perfect for celebrations or a delightful treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12 pieces

Calories 450 kcal

Ingredients

  

For the cake

• 1 3/4 cups all-purpose flour
• 1 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar) Let sit for 5 min if using vinegar.
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup hot coffee (or hot water) Batter will be thin.
• 1 cup chopped pecans

For the ganache

• 1 cup heavy cream Heat until simmering.
• 8 oz semi-sweet chocolate, chopped
• 2 tbsp unsalted butter

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round pans.
• In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
• Add the buttermilk, oil, eggs, and vanilla, mixing until everything is smooth.
• Pour in the hot coffee (the batter will be thin) and fold in the chopped pecans.

Baking

• Divide the batter evenly between the two pans and bake for 30–35 minutes or until a toothpick comes out clean.
• Allow the cakes to cool completely.

Ganache Preparation

• Heat the cream until it’s simmering and pour it over the chopped chocolate and butter in a bowl.
• Let it sit for 2 minutes, then stir until it’s smooth.

Assembly

• Spread the ganache over the cooled cake layers and decorate with extra pecans.
• Slice and enjoy!

Notes

Make sure all your ingredients are at room temperature for a better mix. Don't skip the hot coffee; it enhances the chocolate flavor wonderfully! Be gentle when folding the pecans into the batter to keep the mixture light. If you prefer a less sweet ganache, use dark chocolate instead of semi-sweet.

Keyword Chocolate Cake, Chocolate Pecan Cake, Dessert Recipe, Ganache, Pecan Cake