Description
A rich and indulgent Chocolate Pecan Dream Cake featuring a moist cocoa batter loaded with chopped pecans and chocolate chips. This loaf cake is topped with a luscious buttery pecan glaze and drizzled with melted chocolate for an irresistible dessert perfect for gatherings or special occasions.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chopped pecans
- 1/2 cup chocolate chips
Topping
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 cup chopped pecans
- 1/2 cup chocolate chips, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.
- Add Pecans and Chocolate Chips: Fold in the chopped pecans and chocolate chips carefully to distribute them evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 10 minutes.
- Prepare the Topping: While the cake is baking, combine the melted butter, brown sugar, and heavy cream in a saucepan over medium heat. Stir continuously until the sugar is fully dissolved, then remove from heat and mix in the chopped pecans.
- Cool and Top: Transfer the cake to a wire rack to cool completely. Drizzle the pecan topping over the cooled cake and finish by drizzling melted chocolate chips on top for an extra chocolatey finish.
Notes
- Ensure to not overmix the batter to keep the cake tender and moist.
- Let the cake cool completely before adding the topping to avoid melting or sliding.
- Use fresh pecans for the best flavor and crunch.
- The melted chocolate chips topping can be substituted with chocolate ganache for a richer finish.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
