Description
This Gooey Chocolate Pecan Cake is a rich, moist dessert perfect for chocolate lovers. With a decadent blend of cocoa, gooey melted butter, and crunchy pecans, it’s an indulgent treat that combines a soft cake texture with a gooey center. Easy to make and baked to perfection, this cake is ideal for gatherings or a special treat any time of the year.
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 prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and cocoa.
- Combine Wet Ingredients: In a large bowl, mix the granulated sugar, brown sugar, and melted butter until smooth and creamy. This step helps dissolve the sugars and incorporate the butter thoroughly.
- Incorporate Liquids: Add the milk, vanilla extract, and eggs to the sugar-butter mixture, then whisk until everything is fully combined and 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 make the cake dense.
- Add Mix-ins: Fold in the chopped pecans and chocolate chips evenly throughout the batter for added texture and bursts of flavor.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes until a toothpick inserted in the center comes out with a few moist crumbs, indicating a gooey center.
- Cool & Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool further. Dust with powdered sugar or serve with whipped cream if desired for an extra special presentation.
Notes
- You can substitute melted butter with coconut oil for a dairy-free option.
- Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) to make the cake vegan.
- Do not overmix the batter to keep the cake light and gooey.
- Check the cake early at 25 minutes to avoid overbaking; it’s meant to be moist inside.
- Chill leftovers and reheat slightly for a warm, gooey treat.
