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Gooey Chocolate Pecan Cake

Gooey Chocolate Pecan Cake
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

Find it online: https://linacorner.com/gooey-chocolate-pecan-cake/