Description
This Chocolate Pecan Dream Cake is a rich and moist chocolate loaf cake studded with crunchy pecans and chocolate chips. Topped with a luscious pecan caramel glaze and a drizzle of melted chocolate, it offers a decadent treat perfect for dessert or an indulgent snack.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Then pour this wet mixture into the bowl with the dry ingredients and stir gently until just combined to avoid overmixing.
- Add Pecans and Chocolate Chips: Fold in the chopped pecans and chocolate chips carefully to distribute them evenly throughout the batter without deflating it.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 55-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Prepare the Pecan Topping: While the cake bakes, combine the melted butter, brown sugar, and heavy cream in a saucepan over medium heat. Stir continuously until the sugar dissolves completely. Remove from heat and mix in the chopped pecans.
- Cool and Add Topping: Once baked, let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Drizzle the pecan topping evenly over the cake, followed by melted chocolate chips for a rich finishing touch.
Notes
- Ensure not to overmix the batter to keep the cake tender and moist.
- Use fresh pecans for the best flavor and crunch.
- The cake is best served at room temperature after allowing the topping to set.
- You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
