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Gooey Chocolate Pecan Cake

Gooey Chocolate Pecan Cake

  • Author: Sarah
  • Total Time: 40-45 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free (with substitution)

Description

Experience the ultimate indulgence with this Gooey Chocolate Pecan Cake, featuring a luscious melt-in-your-mouth chocolate center perfectly balanced by the satisfying crunch of toasted pecans. Simple to make with pantry staples, this versatile dessert is ideal for any occasion — from cozy nights in to festive gatherings.

Ingredients

Scale

Dry Ingredients

  • 1 cup All-Purpose Flour (or gluten-free baking blend for gluten-free option)
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 tsp Baking Powder
  • 1/4 tsp Salt

Wet Ingredients

  • 1/2 cup Unsalted Butter, softened (or coconut oil for vegan/dairy-free)
  • 3/4 cup Granulated Sugar
  • 2 Large Eggs (or flax eggs for vegan adaptation)
  • 1 tsp Vanilla Extract

Add-Ins

  • 1 cup Chopped Pecans, toasted

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Lightly toast the pecans in a dry skillet until aromatic, then chop them coarsely. Gather all other ingredients for a smooth workflow.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt to ensure even distribution of leavening and chocolate flavor.
  3. Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar until light and fluffy, incorporating air to achieve a tender crumb and glossy top.
  4. Add Eggs and Vanilla: Beat the eggs one at a time into the butter-sugar mixture, then stir in the vanilla extract. This binds ingredients together and enhances the chocolate aroma.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid toughening the cake.
  6. Fold in Pecans: Gently fold the toasted pecans evenly into the batter to distribute the nutty crunch throughout.
  7. Bake: Pour the batter into a greased or parchment-lined cake pan. Bake for 25 to 30 minutes until the edges are set but the center remains slightly gooey. Let cool for at least 15 minutes before serving.

Notes

  • Use Quality Cocoa: High-quality unsweetened cocoa powder enhances flavor intensity and richness.
  • Don’t Overbake: Remove from oven when the center jiggles slightly to maintain the gooey texture.
  • Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smooth batter and consistent texture.
  • Toast Pecans: Toast nuts before adding to bring out deeper flavors and crunch.
  • Rest Before Serving: Allow the cake to cool slightly so the gooey center sets just enough while remaining luscious.
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 320 kcal
  • Sugar: 25 g
  • Sodium: 150 mg
  • Fat: 22 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 55 mg

Keywords: gooey chocolate pecan cake, chocolate cake, pecan dessert, easy chocolate cake, gluten-free chocolate cake, vegan chocolate cake option, holiday dessert, nutty chocolate cake

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Find it online: https://paradisedishes.com/gooey-chocolate-pecan-cake/