Description
Indulge in this rich and moist Chocolate Pecan Dream Cake, a decadent treat featuring a chocolate-infused batter loaded with crunchy pecans and chocolate chips, baked to perfection and topped with a luscious buttery pecan sauce and melted chocolate chips for an irresistible finish.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup chocolate chips
Topping Ingredients
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 cup chopped pecans
- 1/2 cup chocolate chips, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute all the dry ingredients.
- Combine Wet Ingredients: In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Pour this wet mixture into the dry ingredients and stir gently until just combined to avoid overmixing.
- Add Pecans and Chocolate Chips: Fold in the chopped pecans and chocolate chips carefully to maintain the batter’s texture and evenly distribute the nuts and chocolate.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Prepare the Topping: While the cake bakes, combine melted butter, brown sugar, and heavy cream in a saucepan over medium heat. Stir until the sugar dissolves completely, then remove from heat and mix in the chopped pecans to coat them with the syrup.
- Cool and Top: After baking, let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle the pecan topping evenly over the cooled cake followed by the melted chocolate chips for a delicious finishing touch.
Notes
- Ensure not to overmix the batter to keep the cake light and fluffy.
- Use room temperature eggs for better batter consistency.
- Allow the cake to cool completely before adding the topping to prevent melting.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor twist.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
