Description
This Gooey Chocolate Pecan Cake is a rich, moist dessert featuring a deep chocolate flavor complemented by crunchy pecans and melty chocolate chips. Perfectly gooey on the inside with a tender crumb, it’s an easy-to-make treat ideal for gatherings or indulgent everyday moments.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter (or coconut oil)
- 1/2 cup milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
- 2 large eggs (or flax eggs for vegan option)
Add-ins
- 1 cup chopped pecans
- 1/2 cup chocolate chips
Optional Toppings
- Powdered sugar
- Whipped cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This will evenly distribute the leavening agents and cocoa for a consistent texture and flavor.
- Cream Sugars and Butter: In a large bowl, mix the granulated sugar, brown sugar, and melted butter until the mixture is smooth and well combined, providing a rich and tender base for the cake.
- Add Milk, Vanilla, and Eggs: Stir in the milk, vanilla extract, and eggs (or flax eggs) until the batter is smooth and homogeneous, ensuring the liquids are fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently but thoroughly. Avoid overmixing to prevent a dense cake.
- Fold in Pecans and Chocolate Chips: Carefully fold in the chopped pecans and chocolate chips to evenly distribute the mix-ins without deflating the batter.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, indicating a gooey center.
- Cool and Serve: Allow the cake to cool for about 10 minutes in the pan before transferring it to a wire rack. Optionally, dust with powdered sugar or serve with whipped cream for an extra special touch.
Notes
- For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- You can substitute melted butter with coconut oil for a dairy-free variation.
- If using a dairy-free milk alternative, almond or oat milk works well.
- Do not overmix the batter to keep the cake light and gooey.
- Check the cake at 25 minutes to avoid overbaking; the center should remain slightly moist.
