Gooey Chocolate Pecan Cake - Irresistibly Delicious
A rich and indulgent chocolate cake with a moist, fudgy center and crunchy toasted pecans throughout. This dessert balances gooey melted chocolate and a tender crumb with the nutty depth of toasted pecans, making it perfect for family dinners, holidays, or any time you crave a comforting chocolate treat.
Equipment
- 8- or 9-inch round cake pan or springform pan
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Baking sheet (for toasting pecans)
- Measuring Cups and Spoons
- Double boiler or microwave-safe bowl (for melting chocolate and butter)
Ingredients
- 1 cup (120g) all-purpose flour
- ½ cup (45g) Dutch-processed cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter
- 1 cup (170g) dark or semi-sweet chocolate, chopped or chips
- 1 cup (200g) brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup toasted pecans, roughly chopped (reserve a few for topping)
- Optional: 1 tsp espresso powder (to enhance chocolate flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease and line the cake pan with parchmentpaper.
- Toast pecans on a baking sheet for 8–10 minutes until fragrant and golden. Set aside to cool.
- Melt butter and chocolate together using a double boiler or microwave in short bursts, stirring until smooth.
- Whisk in brown sugar into melted chocolate mixture until combined.
- Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.
- Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if using.
- Gently fold dry ingredients into wet ingredients until just combined — do not overmix.
- Fold in toasted pecans, reserving some for topping.
- Pour batter into prepared pan and sprinkle reserved pecans on top.
- Bake for 25–30 minutes. The edges should be set, but the center slightly gooey.
- Cool for 10–15 minutes before slicing. Serve warm or at room temperature.
Notes
- Use quality chocolate for the best flavor and gooey texture.
- Do not overbake — check at 25 minutes; the center should jiggle slightly.
- Toast pecans to boost nuttiness and crunch.
- For extra indulgence, serve with vanilla ice cream or whipped cream.
- Storage: Keep covered at room temp for 1–2 days or refrigerate up to 5 days. Reheat gently before serving to revive gooeyness.
- Variations: Try adding caramel ribbons, spices, or switching nuts as described in the variations section.