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.
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.