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Gooey Chocolate Pecan Cake
Caroline

Gooey Chocolate Pecan Cake

This gooey chocolate pecan cake is rich, moist, and deeply indulgent, combining cocoa, sour cream, toasted pecans, and melty chocolate chips. Finished with a silky dark chocolate ganache, it’s a perfect dessert loaf for special occasions or cozy evenings.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1 cup pecans, chopped
  • 1/2 cup chocolate chips
  • 1/2 cup heavy cream (ganache)
  • 1/2 cup dark chocolate, chopped (ganache)

Equipment

  • mixing bowls
  • hand mixer or stand mixer
  • loaf pan
  • measuring cups and spoons
  • saucepan
  • spatula

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare a loaf pan.
  2. Cream the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  5. Alternate adding the dry ingredients and sour cream to the wet mixture, mixing just until combined.
  6. Fold in the chopped pecans and chocolate chips.
  7. Pour the batter into the prepared pan and bake for 60–70 minutes, until just set.
  8. Allow the cake to cool, then drizzle with ganache and garnish with extra pecans.

Notes

The flavor deepens after resting overnight, making this cake even better the next day. Allow the ganache to set slightly before slicing for clean cuts. Delicious served with coffee or vanilla ice cream.