Chocolate pecan cake
This Chocolate Pecan Cake blends the earthy crunch of crispy pecans with rich chocolate flavor, resulting in a deliciously moist dessert. Easy to make, it’s perfect for any occasion and sure to impress.
Cook time 35 min
Prep time 30 min
Ingredients:
1/2 cup pecans4 eggs
1/2 cup sugar
2 tbsp canola oil
1/2 cup self-raising flour
1/3 cup dry cocoa powder
Indulge in the rich, nutty flavors of this delightful Chocolate Pecan Cake. Perfect for any occasion, this dessert combines the earthy crunch of pecans with the lush taste of chocolate, making every bite an experience to savor. Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and promises a stellar result every time.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
Chop the pecans into small pieces. You can toast them in a dry skillet over medium heat for a few minutes until they are fragrant and lightly browned. This step is optional but enhances the flavor.
In a large mixing bowl, crack in the eggs and add the sugar. Using an electric mixer, beat the mixture on medium-high speed until it becomes pale and thick, about 3-5 minutes. This process will help incorporate air into the mixture, ensuring a light and fluffy cake.
Slowly pour in the canola oil while continuing to mix. This will help to keep the cake moist.
Sift together the self-raising flour and cocoa powder to remove any lumps. Gradually fold the dry ingredients into the egg mixture using a spatula, making sure there are no pockets of flour or cocoa powder.
Gently fold in the chopped pecans into the batter until evenly distributed.
Pour the batter into the prepared cake pan, spreading it out evenly. Tap the pan lightly on the counter to remove any air bubbles.
Place the cake in your preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, you can serve the cake as is, or dust with powdered sugar or drizzle with a simple glaze if desired. Enjoy!
With this simple yet delectable Chocolate Pecan Cake, you are sure to impress your family and friends. Its unique blend of chocolate and pecan flavors makes it a memorable treat. Enjoy this delightful cake as a dessert or a special snack, and savor the compliments that are sure to come your way!
Chocolate pecan cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for 25-30 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.
You can substitute self-raising flour with all-purpose flour by adding 1 1/2 teaspoons of baking powder and a pinch of salt for each cup of flour used.
Yes, you can substitute pecans with walnuts or hazelnuts, depending on your preference. Just ensure they are chopped and incorporated in the same way.
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it to extend its shelf life for up to a week.
You can use either unsweetened natural cocoa powder or Dutch-processed cocoa powder. Both will work, but keep in mind that Dutch cocoa may result in a slightly different flavor and color.
Cooking Tips:
- Toast the pecans lightly before using them in the batter to enhance their flavor.
- Make sure your eggs are at room temperature for easier mixing and a better texture.
- Sift the cocoa powder to remove any lumps and ensure a smooth, rich chocolate flavor.
- Do not overmix the batter to keep the cake texture light and airy.
- Allow the cake to cool completely before slicing to prevent it from crumbling.
Nutrition Facts
12 ServingsCalories 150kcal
Protein 4.08g
Carbohydrates 16g
Fiber 2.19g
Sugar 9g
Fat 8g
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