This decadent chocolate cake is the perfect treat for chocolate and pecan lovers! With a rich, gooey interior and a luscious dark chocolate ganache topping, it’s a dream come true for any dessert lover. Plus, the combination of sour cream, pecans, and chocolate chips ensures every bite is indulgent and satisfying.
Ingredients
For the Cake:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup pecans, chopped
1/2 cup chocolate chips
For the Ganache:
1/2 cup heavy cream
1/2 cup dark chocolate, chopped
Extra pecans for garnish
Directions
1. Preheat the Oven
Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.
2. Cream the Butter and Sugars
In a large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This will take about 2-3 minutes.
3. Add the Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract until fully combined.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing.
6. Fold in the Pecans and Chocolate Chips
Carefully fold in the chopped pecans and chocolate chips to the batter.
7. Bake the Cake
Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end to avoid overbaking. The cake should be set but still moist inside.
8. Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Make the Ganache
While the cake is cooling, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and stir in the chopped dark chocolate. Let it sit for 5 minutes, then stir until smooth and glossy.
10. Pour Ganache and Garnish
Once the cake has cooled, pour the ganache evenly over the top of the cake, letting it drip down the sides. Garnish with additional chopped pecans for a crunchy, nutty contrast.
Prep Time: 20 minutes
Cooking Time: 70 minutes
Total Time: 1 hour 30 minutes
Servings: 10 servings
Calories per Serving: 450 kcal
Tips for Success
For Extra Moisture: If you prefer a moister cake, try adding 1/4 cup of milk to the batter.
Pecan Toasting: For enhanced flavor, toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes before folding them into the batter.
Store Properly: Store the cake in an airtight container at room temperature for up to 3 days.
Serving Suggestions
Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Pair with a cup of coffee or hot chocolate for a delightful treat after dinner.
This Gooey Chocolate Pecan Dream Cake is a true chocolate lover’s dream! It’s rich, indulgent, and has the perfect balance of sweetness and crunch. Enjoy every bite of this gooey, chocolate-filled masterpiece! 🍫