Gooey Chocolate Pecan Cake – Irresistibly Delicious Recipe
Hello, fellow baking enthusiasts! Are you ready to indulge in a decadent dessert that’s bound to become a family favorite? Today, we’re diving into the world of rich, gooey chocolate and crunchy pecans with our irresistible Gooey Chocolate Pecan Dream Cake. Get ready for a treat!
Ingredients
Scale
- 1 cupunsalted butter, softened
- 1 cupgranulated sugar
- 1 cupbrown sugar, packed
- 4large eggs
- 1 teaspoonvanilla extract
- 2 cupsall-purpose flour
- 1/2 cupcocoa powder
- 1 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/2 teaspoonsalt
- 1 cupsour cream
- 1 cuppecans, chopped
- 1/2 cupchocolate chips
- 1/2 cupheavy cream
- 1/2 cupdark chocolate, chopped
- Extra pecans for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped pecans and chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and add the chopped dark chocolate. Let sit for 5 minutes, then stir until smooth.
- Pour the ganache over the cooled cake and garnish with extra pecans.
Notes
Ensure all ingredients are at room temperature before mixing.
Be careful not to overmix the batter to keep the cake light and fluffy.