Chocolate Cake with Chocolate Pecan Frosting
Indulge in the ultimate chocolate lover's dream with this decadent Chocolate Cake with Chocolate Pecan Frosting. This show-stopping dessert features two layers of rich, moist cake made with cocoa powder and a hint of vanilla, creating a perfectly tender crumb. The star of the show, however, is the luxurious chocolate pecan frosting, a luscious blend of melted semi-sweet chocolate, creamy butter, and toasted pecans for a nutty crunch. Perfect for celebrations or as an irresistible weeknight treat, this cake comes together in just an hour, making it both impressive and easy to prepare. With its rich flavor and stunning presentation, this chocolate cake is destined to become your new go-to dessert for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.5 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 5 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 0.75 cup pecan halves, toasted and chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed until smooth and well combined.
Slowly stir in the boiling water, mixing gently until the batter is thin and fully combined.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, melt the unsalted butter and semi-sweet chocolate chips together in a heatproof bowl over simmering water (or in short bursts in the microwave), stirring until smooth. Let cool slightly.
In a medium mixing bowl, sift together the powdered sugar and unsweetened cocoa powder. Gradually add this to the melted chocolate mixture, alternating with the heavy cream, beating until smooth and fluffy.
Stir in the vanilla extract and toasted, chopped pecans.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top.
Place the second layer on top of the frosted layer, and frost the top and sides of the entire cake.
Garnish with additional pecans if desired. Slice and serve!
Nutrition Facts
Calories |
6823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.1 g | 422% | |
| Saturated Fat | 114.8 g | 574% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 5198 mg | 226% | |
| Total Carbohydrate | 1022.3 g | 372% | |
| Dietary Fiber | 95.0 g | 339% | |
| Total Sugars | 687.7 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 692 mg | 53% | |
| Iron | 49.5 mg | 275% | |
| Potassium | 4030 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
