Description
This Gooey Chocolate Pecan Cake is a decadent dessert featuring a rich, moist chocolate base loaded with crunchy pecans and melty chocolate chips. Perfectly sweet and deeply chocolatey, it offers a gooey texture that’s irresistible, ideal for special occasions or an indulgent treat.
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 & Toppings
- 1 cup chopped pecans
- 1/2 cup chocolate chips
- Optional: powdered sugar or whipped cream for topping
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 evenly combined. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, mix the granulated sugar, brown sugar, and melted butter until the mixture is smooth and well blended.
- Incorporate Liquids: Add the milk, vanilla extract, and eggs to the sugar and butter mixture. Whisk thoroughly until the wet ingredients are fully combined and smooth.
- Fold Ingredients Together: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently to combine. 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, smoothing the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool & Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, dust with powdered sugar or serve with whipped cream for an extra touch.
Notes
- For a vegan option, substitute eggs with flax eggs and use a dairy-free milk and coconut oil instead of butter.
- Do not overmix the batter to maintain a light and tender crumb.
- If a nut-allergy is a concern, pecans can be omitted or replaced with seeds like sunflower seeds.
- Use high-quality cocoa powder and chocolate chips for the best flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
