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
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 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
