Chocolate Pecan Pie Cake
Indulge in the ultimate dessert fusion with this Chocolate Pecan Pie Cake—a rich, decadent masterpiece combining the irresistible flavors of classic chocolate cake and gooey pecan pie. Featuring moist, cocoa-infused layers topped with a luscious pecan pie filling made from buttery caramelized pecans, this show-stopping treat is finished with a silky chocolate ganache for an elegant touch. Perfect for special occasions or holiday gatherings, this dessert delivers a harmonious blend of textures—fluffy cake, crunchy pecans, and velvety ganache—that will leave everyone asking for seconds. Easy to prepare with straightforward steps, this crowd-pleasing recipe is sure to become a favorite centerpiece at any celebration.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 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
- 0.75 cup Brown sugar
- 0.5 cup Heavy cream
- 1.5 cups Chopped pecans
- 1 cup Semisweet chocolate chips
- 0.5 cup Heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Carefully stir in the boiling water. The batter will be thin, but this is normal. Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the pecan pie filling. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring the mixture to a gentle simmer, stirring constantly.
Cook the mixture for 3-4 minutes, then remove from heat and fold in the chopped pecans. Let the filling cool to room temperature.
For the chocolate ganache, heat the heavy cream (for ganache) in a small saucepan until it just begins to bubble. Pour it over the chocolate chips in a mixing bowl. Let sit for 2 minutes, then stir until smooth. Allow the ganache to cool slightly to thicken.
To assemble, place one layer of cake on a serving plate. Spread half of the pecan pie filling evenly over the top. Place the second cake layer on top and spread the remaining filling.
Pour the ganache over the cake, letting it drip down the sides. Smooth the top with an offset spatula if needed.
Let the cake set in the refrigerator for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 56.9 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 376 mg | 8% | |
*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.
