Chocolate Pecan Cake
Indulge in the decadence of this Chocolate Pecan Cake, a rich and moist dessert that marries the intense flavor of cocoa with the buttery crunch of pecans. Made with layers of fluffy yet dense chocolate cake enriched with chopped pecans, this treat is elegantly finished with a luscious homemade chocolate frosting. The unique addition of boiling water to the batter ensures a melt-in-your-mouth texture, while whole pecans provide a show-stopping garnish. Perfect for celebrations or as a crowd-pleasing dessert, this cake combines classic ingredients with a touch of southern charm. Serve it chilled for a refreshing finish or at room temperature for optimal indulgence!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1.5 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.75 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup chopped pecans
- 0.5 cups unsalted butter
- 2.5 cups powdered sugar
- 3 tablespoons heavy cream
- 0.5 cups semi-sweet chocolate chips
- 0.5 cups whole pecans for garnish
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, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Gradually stir in the boiling water. The batter will be thin, but this is normal; it ensures a moist cake.
Fold in the chopped pecans gently.
Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a medium saucepan, melt the unsalted butter over low heat. Add the semi-sweet chocolate chips and stir until smooth.
Remove the saucepan from heat and whisk in the powdered sugar and heavy cream until the frosting is thick and spreadable.
Once the cakes are fully cooled, spread a generous layer of frosting on top of one cake. Place the second cake on top and frost the top and sides evenly.
Garnish the cake with whole pecans, arranging them in a decorative pattern.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve chilled or at room temperature.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 55.6 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 234 mg | 5% | |
*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.
