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Gooey Chocolate Pecan Cake is a rich, indulgent dessert made for true chocolate lovers. With a deep cocoa flavor, a tender crumb, and crunchy pecans in every bite, this cake delivers the perfect balance of soft, gooey, and nutty textures.
Finished with a silky dark chocolate ganache and a sprinkle of toasted pecans, this cake feels both comforting and luxurious. It’s perfect for holidays, special occasions, or whenever you’re craving a decadent homemade dessert that looks bakery-worthy but is easy to make at home.
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If you love moist chocolate cakes with bold flavor and simple ingredients, this gooey chocolate pecan cake is guaranteed to impress.
Why You’ll Love This Recipe
- Ultra-moist, rich chocolate texture
- Crunchy pecans for contrast and depth
- Simple ingredients with big flavor payoff
- Perfect for holidays, gatherings, or gifting
- Can be made ahead and stored easily
About the Ingredients
Unsalted Butter
Butter provides richness and moisture while helping create a tender crumb. Using unsalted butter allows better control over the cake’s flavor balance.
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Cocoa Powder
Cocoa powder gives the cake its deep chocolate flavor. Use a good-quality unsweetened cocoa for the best results.
Brown Sugar
Brown sugar adds moisture and subtle caramel notes, enhancing the cake’s gooey texture.
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Sour Cream
Sour cream keeps the cake incredibly moist and tender while adding a slight tang that balances the sweetness.
Pecans
Chopped pecans add crunch and a warm, nutty flavor that pairs beautifully with chocolate.
Dark Chocolate
Dark chocolate melts into a smooth ganache topping, adding richness and a glossy finish.
Tips & Tricks
- Bring all ingredients to room temperature before mixing
- Toast pecans lightly for deeper flavor
- Do not overmix once flour is added
- Check doneness with a toothpick inserted near the center
- Let the cake cool before adding ganache
Pro Tips
- Add a pinch of espresso powder to intensify chocolate flavor
- Line the loaf pan with parchment for easy removal
- Use high-quality chocolate for the ganache
- Pour ganache slowly for an even drizzle
Step-by-Step Instructions
Begin by preheating your oven to 350°F (175°C) and greasing or lining a loaf pan with parchment paper.
In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture in stages, alternating with the sour cream. Start and end with the dry ingredients, mixing gently until just combined.
Fold in the chopped pecans and chocolate chips. Pour the batter into the prepared pan and smooth the top evenly.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
To prepare the ganache, heat the heavy cream until just simmering. Pour it over the chopped dark chocolate and let it sit briefly, then stir until smooth and glossy. Drizzle the ganache over the cooled cake and garnish with extra pecans.
Variations
- Use walnuts instead of pecans
- Add chocolate chunks for extra gooey texture
- Make it gluten-free using a 1:1 flour substitute
- Bake in a square pan for sliceable bars
- Add a splash of bourbon or rum to the ganache
How to Store
- Store at room temperature for up to 2 days
- Refrigerate in an airtight container for up to 5 days
- Freeze without ganache for up to 2 months
- Thaw overnight and add ganache before serving
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, the cake can be baked a day ahead and topped with ganache before serving.
How do I keep the cake moist?
Avoid overbaking and store it tightly wrapped.
Can I toast the pecans?
Yes, toasting enhances their flavor significantly.
Can I use milk chocolate instead of dark?
You can, but dark chocolate provides better balance.
Is this cake freezer-friendly?
Yes, freeze the cake without ganache for best results.
Gooey Chocolate Pecan Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare a loaf pan.
- Cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and sour cream to the wet mixture, mixing just until combined.
- Fold in the chopped pecans and chocolate chips.
- Pour the batter into the prepared pan and bake for 60–70 minutes, until just set.
- Allow the cake to cool, then drizzle with ganache and garnish with extra pecans.
Notes
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