Description
This Gooey Chocolate Pecan Cake is a rich, moist dessert featuring a deep chocolate flavor combined with crunchy pecans and melty chocolate chips. Perfectly balanced with a tender crumb and a gooey center, it’s an easy-to-make treat ideal for chocolate lovers looking for a comforting cake. The recipe offers vegan alternatives for eggs and dairy as well as optional toppings like powdered sugar or whipped cream.
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 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)
Add-ins
- 1 cup chopped pecans
- 1/2 cup chocolate chips
Optional Toppings
- Powdered sugar
- Whipped cream
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. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large bowl, mix granulated sugar, brown sugar, and melted butter until the mixture is smooth and well blended.
- Incorporate Liquids: Add milk, vanilla extract, and eggs to the wet mixture. Whisk everything together until thoroughly combined and smooth.
- Fold Ingredients Together: Gradually add the dry ingredient mixture into 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 your prepared cake pan and smooth the surface. Bake in the preheated oven for 25 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
- Cool & Serve: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Optionally, dust the top with powdered sugar or serve with whipped cream before slicing and serving.
Notes
- You can substitute melted butter with coconut oil for a dairy-free version.
- Use flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) for a vegan alternative.
- Do not overmix the batter to avoid a dense cake.
- Check the cake about 5 minutes before minimum bake time, ovens vary.
- For added texture, toast pecans lightly before adding.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for 4 days.
