Indulge in this rich and moist chocolate pecan cake, topped with a silky chocolate ganache. Perfect for dessert lovers, holidays, or any special occasion

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Decadent Chocolate Pecan Cake Rich, Moist & Absolutely Delicious

A moist and rich chocolate cake loaded with crunchy pecans, topped with a smooth and glossy chocolate ganache. Easy to make, this cake combines chocolate sweetness with nutty crunch, perfect for a dessert or special occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 cup 125 g all-purpose flour
  • 1 cup 200 g granulated sugar
  • 1/3 cup 35 g unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup 120 ml vegetable oil
  • 1/2 cup 120 ml buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup 120 ml hot water
  • 1 cup 100 g chopped pecans (plus extra for topping)
  • 1/2 cup semi-sweet chocolate chips optional, for richness
  • For the Chocolate Ganache:
  • 1/2 cup 120 ml heavy cream
  • 1 cup 170 g semi-sweet chocolate chips

Equipment

  • Bundt pan or loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula or spoon (for folding batter)
  • Measuring cups and spoons
  • Small saucepan (for heating cream for ganache)
  • Wire rack for cooling cake
  • Toothpick or cake tester to check doneness

Method
 

  1. Preheat Oven:
  2. Preheat your oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
  3. Mix Dry Ingredients:
  4. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  5. Combine Wet Ingredients:
  6. In a separate bowl, whisk the eggs, oil, buttermilk, and vanilla until smooth.
  7. Create the Batter:
  8. Pour the wet mixture into the dry ingredients and stir until just combined. Slowly add the hot water while stirring to thin the batter. The batter will be smooth and slightly runny.
  9. Fold in Pecans and Chocolate Chips:
  10. Gently fold in the chopped pecans and optional chocolate chips.
  11. Bake:
  12. Pour the batter into the prepared pan and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  13. Prepare the Ganache:
  14. Heat the heavy cream in a small saucepan until just simmering. Pour over the chocolate chips and let sit for 1 minute, then stir until smooth and glossy.
  15. Finish the Cake:
  16. Drizzle the ganache over the cooled cake and top with extra pecans for a beautiful finish.

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