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Gooey Chocolate Pecan Cake

Gooey Chocolate Pecan Cake
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Gooey Chocolate Pecan Cake is a rich, indulgent dessert that perfectly combines melted chocolate and toasted pecans for a moist, gooey texture with a satisfying crunchy nutty flavor. This easy-to-make cake uses simple pantry staples and is perfect for any occasion, offering a warm and comforting treat that delights the senses.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder

Wet Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup chopped pecans, toasted

Instructions

  1. Prepare the Pecans: Toast chopped pecans in a dry skillet over medium heat until fragrant and lightly browned, about 5 minutes. Set aside to cool while preparing the batter.
  2. Melt Butter and Mix Sugars: Melt the unsalted butter in a saucepan over low heat. Remove from heat and stir in granulated and brown sugars. Allow to cool slightly.
  3. Combine Wet Ingredients: In a separate bowl, beat eggs and vanilla extract. Slowly whisk in the slightly cooled butter-sugar mixture to prevent cooking the eggs.
  4. Mix Dry Ingredients: Sift together all-purpose flour, cocoa powder, and baking powder in another bowl to ensure even distribution and smooth texture.
  5. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture using a spatula until just combined, avoiding overmixing to maintain tenderness.
  6. Add Pecans and Pour Batter: Fold toasted pecans into the batter carefully. Pour the batter into a greased or parchment-lined baking pan and spread evenly.
  7. Bake: Bake in a preheated oven at 350°F (175°C) for 25–30 minutes or until edges are set but center remains slightly moist and gooey.
  8. Cool and Serve: Let the cake cool in the pan to allow the gooey center to set further. Serve warm or at room temperature for maximum indulgence.

Notes

  • Use fresh, toasted pecans for maximum crunch and flavor.
  • Don’t overbake; remove the cake when the center still jiggles slightly for gooey texture.
  • Use room temperature eggs for better mixing and baking results.
  • Grease the pan well with butter and flour or use parchment paper to prevent sticking.
  • For extra moist results, consider baking the cake in a water bath.

Nutrition

Keywords: gooey chocolate cake, pecan cake, chocolate pecan dessert, moist chocolate cake, nutty chocolate cake

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