Description
Indulgent chocolate pecan dream cake blends rich cocoa with nutty pecans in a heavenly dessert. Southern bakers craft this luscious treat with passion and precision, inviting you to savor each delectable slice.
Ingredients
Scale
Main Ingredients:
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 cup boiling water (or hot coffee)
Chocolate and Leavening Ingredients:
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
Flavor and Seasoning Ingredients:
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Prepare the baking environment by heating the oven to 350F (175C). Thoroughly coat two 9-inch round cake pans with grease and flour, then line the bottoms with parchment paper.
- Create the chocolate cake base by combining dry ingredients in a large mixing bowl. Whisk flour, cocoa powder, baking powder, baking soda, salt, and sugar until well integrated. Incorporate eggs, milk, oil, and vanilla extract, blending with an electric mixer on medium speed until the mixture becomes smooth and uniform.
- Gradually introduce boiling water or hot coffee to the batter, mixing on low speed. The mixture will become thin but consistent. Evenly distribute the batter between the prepared cake pans.
- Bake the cake layers for 30-35 minutes. Check doneness by inserting a toothpick into the center – it should come out clean. Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Craft the caramel pecan filling by melting butter in a saucepan over medium heat. Add brown sugar and cream, stirring until the mixture bubbles and thickens (approximately 3-5 minutes). Remove from heat and fold in toasted pecans, vanilla extract, and a pinch of salt. Let the filling cool slightly.
- Prepare chocolate ganache by heating cream until it reaches a gentle simmer. Pour hot cream over chocolate chips and let sit for 1-2 minutes. Stir until achieving a smooth, glossy consistency. Allow to cool slightly.
- Assemble the cake by placing the first layer on a serving plate. Spread caramel pecan filling evenly across the surface. Position the second cake layer on top and generously pour chocolate ganache, allowing it to cascade down the sides.
- Finish the cake by adorning with additional toasted pecans and optional caramel drizzle. Allow the cake to rest for 30 minutes, enabling the ganache to set before slicing and serving.
Notes
- Use room temperature ingredients like eggs and milk to ensure smooth, even cake batter mixing and better rise.
- Toast pecans beforehand by spreading them on a baking sheet and baking at 350F for 8-10 minutes to enhance their nutty flavor and crunch.
- Consider using coffee instead of water to intensify the chocolate cake’s rich, deep flavor profile without adding extra sweetness.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain cake’s texture and structure.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 37 mg