Discover the rich, gooey chocolate pecan cake that melts in your mouth with every bite—perfect for satisfying your dessert cravings! This Gooey Chocolate Pecan Cake combines the deep, sumptuous flavor of chocolate with the crunchy, buttery crunch of pecans, making each slice a delightful texture experience. Whether you’re sharing it with loved ones or treating yourself, this dessert will quickly become a favorite in your recipe collection.

Why You’ll Love This Recipe

Rich and Decadent Flavor: The combination of melted chocolate and toasted pecans creates an indulgent taste that’s hard to resist.
Perfect Gooey Texture: The cake remains moist and fudgy, offering a luscious, melt-in-your-mouth experience every time.
Easy to Make: With simple ingredients and straightforward steps, this recipe is great for bakers of all skill levels.
Great for Any Occasion: Whether it’s a casual family dessert or a holiday treat, this cake fits perfectly.
Customizable: You can tweak ingredients to suit your dietary preferences or add your personal twist effortlessly.

Ingredients You’ll Need

This Gooey Chocolate Pecan Cake depends on a few essential ingredients that each add their own magic—from the freshness of eggs ensuring structure, to the right balance of sugar for sweetness and the pecans for that signature crunch and nutty depth.

Butter: Use unsalted butter melted to give richness and moisture to the cake.
Dark Chocolate: High-quality dark chocolate provides the intense cocoa flavor that defines the cake.
Granulated Sugar: This sweetener balances bitterness from the chocolate and ensures the right texture.
Brown Sugar: Adds a hint of caramel notes and helps maintain the moist gooeyness.
Eggs: Bind the ingredients while contributing to a soft, tender crumb.
All-Purpose Flour: Just enough flour to hold the cake together without compromising the gooey center.
Baking Powder: A small amount to help slightly lift the cake’s texture.
Vanilla Extract: Boosts flavor complexity with warm, aromatic hints.
Pecans: Chopped and lightly toasted for crunch and a nutty backbone.
Salt: A pinch enhances all the flavors and balances sweetness.

Variations for Gooey Chocolate Pecan Cake

Feel free to personalize your Gooey Chocolate Pecan Cake! This recipe is wonderfully flexible and adapts well to various flavor and dietary preferences—try one of these tweaks to make it entirely your own.

Walnuts Instead of Pecans: Swap pecans with walnuts for a different nutty flavor and crunch.
Gluten-Free Version: Replace all-purpose flour with a gluten-free blend for those avoiding gluten.
Vegan Adaptation: Use flax eggs and dairy-free butter along with vegan chocolate to make it vegan-friendly.
Spiced Twist: Add cinnamon or a pinch of cayenne pepper for a warm, spicy note that complements chocolate perfectly.
Chocolate Chips Mix-In: Add semi-sweet or white chocolate chips in the batter for extra bursts of gooeyness.

Why Gooey Chocolate Pecan Cake Is Irresistible

How to Make Gooey Chocolate Pecan Cake

Step 1: Prepare Your Ingredients

Begin by measuring and arranging all your ingredients. Toast the chopped pecans in a dry pan over medium heat until fragrant to enhance their flavor and crunch.

Step 2: Melt Butter and Chocolate

In a heatproof bowl, melt the butter and dark chocolate together, stirring constantly to create a smooth, glossy mixture without burning.

Step 3: Mix Sugars and Eggs

In a separate bowl, whisk together granulated sugar, brown sugar, and eggs until pale and fluffy, which helps to aerate the batter for a light texture.

Step 4: Combine Wet and Dry Ingredients

Slowly add the chocolate-butter mixture and vanilla extract to the egg mixture, blending just until combined. Then fold in the flour, baking powder, salt, and toasted pecans carefully to maintain the batter’s lightness.

Step 5: Bake and Cool

Pour the batter into a greased baking dish and bake in a preheated oven at 325°F (165°C) for about 25-30 minutes or until the outer edges are set but the center remains soft and gooey. Allow to cool slightly before cutting.

Pro Tips for Making Gooey Chocolate Pecan Cake

Use Quality Chocolate: The flavor largely depends on your chocolate, so choose one with at least 60% cocoa content.
Don’t Overbake: Check the cake early and remove it once the center is still slightly jiggly to ensure gooeyness.
Toast Pecans Lightly: Toasting nuts enhances their flavor without making them bitter.
Room Temperature Ingredients: Ensure eggs and butter are at room temperature for better mixing and texture.
Use the Right Pan: Opt for a metal or glass baking dish for even heat distribution.

How to Serve Gooey Chocolate Pecan Cake

Garnishes

Top your Gooey Chocolate Pecan Cake with a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of caramel sauce to elevate each bite visually and taste-wise.

Side Dishes

Pair the cake with fresh berries or a dollop of whipped cream to add a refreshing contrast to the rich chocolate pecan flavors.

Creative Ways to Present

Consider serving warm slices in small ramekins topped with toasted pecans and a sprinkle of sea salt for an elegant finish that highlights the gooey texture.

Make Ahead and Storage

Storing Leftovers

Store leftover Gooey Chocolate Pecan Cake lightly covered at room temperature for up to 2 days to preserve its moist texture and flavor.

Freezing

Wrap the cake tightly in plastic wrap and foil before freezing to maintain freshness for up to 3 months; thaw overnight in the fridge before reheating.

Reheating

Warm slices in the microwave for 20-30 seconds or in a low oven to bring back that signature gooeyness and freshly baked feel.

FAQs

Can I use other nuts instead of pecans?

Absolutely! Walnuts or almonds work well if you want to switch things up or if pecans aren’t readily available.

Is this cake gluten-free?

The original recipe uses all-purpose flour, but you can substitute with a gluten-free flour blend to make it gluten-free.

How do I keep the cake gooey and not dry?

Be careful not to overbake the cake—remove it from the oven when the edges are set but the center still looks soft and slightly jiggly.

Can I make this cake vegan?

Yes, by replacing eggs with flax or chia eggs, using dairy-free butter, and ensuring your chocolate is vegan-friendly, you can enjoy a vegan version.

What’s the best way to serve Gooey Chocolate Pecan Cake?

Serving it warm with a scoop of vanilla ice cream or a drizzle of caramel makes each bite extra special and indulgent.

Final Thoughts

If you’re looking for a dessert that combines gooey richness with crunchy nuts, the Gooey Chocolate Pecan Cake is an absolute must-try. It’s straightforward to make, endlessly customizable, and guaranteed to win hearts with every bite. So, grab your ingredients, have fun baking, and enjoy this delicious treat that feels like a warm hug on a plate!

Gooey Chocolate Pecan Cake

Print Recipe

This Gooey Chocolate Pecan Cake offers a rich and decadent dessert experience with a moist, fudgy texture that melts in your mouth. Combining intense dark chocolate flavor, buttery toasted pecans, and a perfectly balanced sweetness, this cake is easy to make and ideal for any occasion. Customize it easily to fit gluten-free, vegan, or spiced preferences while enjoying a deliciously gooey treat.

Author: Lina
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 9 servings 1x
Category: Desserts
Method: Baking
Cuisine: American
Diet: Gluten Free (optional by using gluten-free flour)

Ingredients

Scale

Main Ingredients

1/2 cup unsalted butter, melted
6 oz high-quality dark chocolate (at least 60% cocoa), chopped
3/4 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs, room temperature
3/4 cup all-purpose flour (or gluten-free flour blend for GF version)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup pecans, chopped and lightly toasted

Instructions

Prepare Your Ingredients: Measure and arrange all your ingredients. Toast the chopped pecans in a dry pan over medium heat until fragrant, about 3-5 minutes, stirring frequently to prevent burning. Set aside to cool.
Melt Butter and Chocolate: In a heatproof bowl set over simmering water (double boiler) or in the microwave in short bursts, melt the unsalted butter and dark chocolate together, stirring constantly until smooth and glossy. Be careful not to burn the mixture.
Mix Sugars and Eggs: In a separate large bowl, whisk together granulated sugar, brown sugar, and eggs until pale, fluffy, and slightly aerated. This usually takes about 3-5 minutes with an electric mixer on medium speed.
Combine Wet and Dry Ingredients: Slowly add the melted chocolate-butter mixture and vanilla extract to the egg mixture, stirring gently until just combined. Carefully fold in the flour, baking powder, salt, and toasted pecans using a spatula, mixing just enough to incorporate without deflating the batter.
Bake and Cool: Preheat your oven to 325°F (165°C). Grease a baking dish (8×8 inch recommended) with butter or non-stick spray. Pour the batter evenly into the pan. Bake for 25-30 minutes or until the edges are set but the center remains soft and slightly jiggly to maintain gooeyness. Allow the cake to cool slightly before slicing and serving.

Notes

Use quality dark chocolate with at least 60% cocoa for the best flavor.
Do not overbake; check early and remove when the center is still slightly jiggly for a gooey texture.
Toast pecans lightly to enhance their flavor without bitterness.
Use room temperature eggs and butter for better mixing and texture.
Use a metal or glass baking dish to ensure even heat distribution.

Nutrition

Serving Size: 1 slice (about 1/9 of cake)
Calories: 320
Sugar: 28g
Sodium: 150mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 4g
Cholesterol: 90mg

Keywords: gooey chocolate pecan cake, chocolate cake, pecan dessert, fudgy chocolate cake, easy chocolate cake recipe, gluten-free chocolate cake, vegan chocolate pecan cake adaptation