If you have a craving for something irresistibly rich, decadent, and with a perfect crunch in every bite, this Gooey Chocolate Pecan Cake Recipe is exactly what you need. Imagine sinking your fork into a warm, chocolatey cake that’s wonderfully moist and has that signature gooey center, all complemented by the toasty flavor and satisfying texture of pecans. It’s a dessert that feels both comforting and a little indulgent, making it a definite crowd-pleaser for anyone who loves chocolate with a nutty twist.
Ingredients You’ll Need
This Gooey Chocolate Pecan Cake Recipe uses simple ingredients that you likely have stocked already, yet each plays a crucial role in delivering that perfectly balanced flavor and texture. From the rich cocoa to the crunchy pecans, every component works together to make this cake so special.
- All-purpose flour: Provides the structure needed for a tender yet sturdy cake.
- Cocoa powder: Adds deep chocolate flavor and beautiful color.
- Baking powder and baking soda: Give the cake its rise and light crumb.
- Salt: Enhances all the chocolate and nutty flavors.
- Sugar (granulated and brown): Sweetens the cake while brown sugar adds a subtle caramel undertone.
- Melted butter (or coconut oil): Brings richness and moisture.
- Milk (or dairy-free alternative): Keeps the batter smooth and tender.
- Vanilla extract: Brightens and rounds out the chocolate notes.
- Eggs (or flax eggs): Bind the ingredients and contribute to the gooey texture.
- Chopped pecans: Offer a toasty crunch that balances the softness of the cake.
- Chocolate chips: Little pockets of melted chocolate throughout the cake.
- Optional toppings: Powdered sugar or whipped cream to finish with a delicate touch.
How to Make Gooey Chocolate Pecan Cake Recipe
Step 1: Preheat & Prepare Your Pan
Start by heating your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper to make sure your cake comes out cleanly and easily later on.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This mixes all your dry components evenly, ensuring every bite gets a consistent chocolate flavor and perfect rise.
Step 3: Combine Sugars and Butter
In a larger bowl, stir the granulated sugar, brown sugar, and melted butter until the mixture feels smooth and silky. This step is the foundation for your cake’s lovely moistness and rich taste.
Step 4: Add the Liquid Ingredients
Next, whip in the milk, vanilla extract, and eggs. Whisk everything until it’s fully incorporated—this guarantees a batter that’s smooth and ready for the dry ingredients.
Step 5: Gently Fold Dry Ingredients Into Wet
Pour your dry mixture into the wet bowl gradually and stir gently. It’s important not to overmix here; you want to keep that cake tender and let the gooey texture shine through.
Step 6: Stir In Pecans and Chocolate Chips
Now, fold in that chopped pecans and chocolate chips. These add delightful bursts of flavor and texture that make this Gooey Chocolate Pecan Cake Recipe so unique and memorable.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and use a spatula to even out the surface. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it—that’s the secret to a gooey, not overdone, cake.
Step 8: Cool and Prep for Serving
Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack. This resting time helps the gooey center set just right. Feel free to dust it with powdered sugar or add a dollop of whipped cream to finish it off beautifully.
How to Serve Gooey Chocolate Pecan Cake Recipe
Garnishes
Simple touches can elevate your Gooey Chocolate Pecan Cake Recipe to dessert-table royalty. Dust it lightly with powdered sugar for a delicate look or serve it with freshly whipped cream to add creamy contrast to the rich chocolate and crunchy pecans.
Side Dishes
If you want to turn this cake into a complete treat, consider pairing it with a scoop of vanilla ice cream or a bright raspberry sauce. The cool creaminess or tart fruitiness complement the dense chocolate and nuts perfectly.
Creative Ways to Present
Try slicing the cake into small squares for a party platter or serve individual portions in pretty ramekins with a sprinkle of extra chopped pecans on top. You can also drizzle warm caramel sauce over each slice to add a new layer of indulgence!
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully at room temperature when covered tightly with plastic wrap or foil, staying moist for up to two days. For longer storage, refrigerate to keep the pecans from going soggy.
Freezing
The Gooey Chocolate Pecan Cake Recipe also freezes well. Wrap it securely in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge before enjoying.
Reheating
Warm leftover slices in the microwave for about 20 seconds or in a low oven to bring back that gooey, just-baked feeling. Serve immediately for best results.
FAQs
Can I make this cake vegan?
Absolutely! Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) instead of regular eggs, and swap the butter and milk for plant-based alternatives. The cake will be just as delicious and gooey.
What type of pecans work best?
Fresh, shelled pecans that are chopped just before baking work best to maintain their crunch and flavor. You can toast them lightly beforehand for an even richer taste.
Is this cake very sweet?
The combination of granulated and brown sugar balances sweetness with depth, so it’s rich but not overpoweringly sweet. You can always adjust the sugar slightly if you prefer a milder dessert.
Can I substitute chocolate chips with chunks or another type of chocolate?
You sure can! Chocolate chunks or even chopped dark or milk chocolate bars work beautifully, melting into those delightful pockets that make this recipe unforgettable.
How do I know when the cake is done?
Look for a few moist crumbs on a toothpick inserted into the center—this means the cake is still gooey inside but cooked through. Overbaking will firm up the cake and lose that signature gooeyness.
Final Thoughts
This Gooey Chocolate Pecan Cake Recipe is one of those magical desserts that feels like a warm hug on a plate. It’s easy enough to whip up on a weeknight but special enough to impress guests. Once you try this cake, I guarantee it’ll become a beloved staple in your recipe collection. So grab your mixing bowls and get ready to enjoy a slice of gooey, chocolatey heaven!
Print
Gooey Chocolate Pecan Cake Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Gooey Chocolate Pecan Cake is a rich and moist dessert combining deep cocoa flavor with crunchy pecans and melty chocolate chips. Perfectly gooey in the center yet tender and flavorful, this cake is simple to prepare in under an hour and makes a delightful treat for gatherings or a cozy night in.
Ingredients
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 granulated 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 ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Setting this mixture aside ensures even distribution of the leavening agents and flavors.
- Combine Wet Ingredients: In a large bowl, blend the granulated sugar, brown sugar, and melted butter until the mixture is smooth and creamy, providing a rich base for the cake.
- Incorporate Liquids: Add the milk, vanilla extract, and eggs to the sugar and butter mix. Whisk thoroughly until the liquids are well combined and the mixture is smooth.
- Fold Ingredients Together: Gradually add the dry ingredients into the wet mixture, stirring gently to combine. Be careful not to overmix, as this can cause the cake to become dense instead of light and gooey.
- Add Mix-ins: Gently fold in the chopped pecans and chocolate chips, ensuring they are evenly distributed throughout the batter for every delicious bite.
- Bake: Pour the batter into the prepared cake pan and smooth the top for even baking. Bake in the preheated oven for 25 to 30 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs, maintaining the cake’s gooey texture.
- Cool & Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. For an extra touch, dust the cake with powdered sugar or serve with whipped cream if desired.
Notes
- To make the cake vegan, substitute eggs with flax eggs and use a dairy-free milk alternative and coconut oil instead of butter.
- Do not overmix the batter to keep the cake tender and gooey.
- The cake is best served slightly warm to enjoy its gooey texture fully.
- You can toast the pecans beforehand for a nuttier flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
