Chocolate Pecan Cake with Ganache

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Description

A rich, moist chocolate cake studded with crunchy toasted pecans and topped with a glossy, silky chocolate ganache. This indulgent dessert combines deep chocolate flavor with the nutty crunch of pecans, perfect for special occasions or anytime you want a decadent treat.

Origin

Chocolate and nuts are a classic pairing in American baking, especially in Southern desserts where pecans are abundant. This cake blends traditional chocolate cake textures with the Southern favorite pecan, elevated by a smooth ganache inspired by French patisserie techniques.

Ingredients (Quantities)

For the Cake:

  • 1¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp lemon juice)
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (120g) toasted pecans, chopped

For the Ganache:

  • 8 oz (225g) semi-sweet or dark chocolate, chopped
  • ¾ cup (180ml) heavy cream
  • 2 tablespoons unsalted butter (optional, for extra shine)

Optional Ingredients

  • ½ teaspoon espresso powder (enhances chocolate flavor)
  • Toasted pecans for garnish
  • Sea salt flakes for sprinkling on ganache

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat sugars and eggs until light and fluffy.
  4. Add buttermilk, oil, and vanilla to the sugar-egg mixture, mixing well.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chopped toasted pecans.
  7. Divide batter evenly between the prepared pans.
  8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. Make the ganache: Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate in a heatproof bowl.
  11. Let sit for 2 minutes, then stir gently until smooth and glossy. Stir in butter if using.
  12. Once cakes are cool, spread ganache over one layer, place the second layer on top, and frost the top and sides with remaining ganache.
  13. Garnish with toasted pecans and a sprinkle of sea salt if desired.

Tips for Success

  • Toast pecans before adding for deeper flavor and crunch.
  • Use high-quality chocolate for ganache for best taste and texture.
  • Avoid overmixing the batter to keep the cake tender.
  • Ganache should be poured or spread when slightly warm for smooth coverage.
  • Chill cake briefly if ganache is too soft before serving.

Recommendation

Serve with:

  • Whipped cream or vanilla ice cream
  • Fresh berries or raspberry sauce for contrast
  • A cup of strong coffee or espresso

Nutrition (Per slice, assuming 12 slices):

  • Calories: ~400
  • Fat: ~25g
  • Carbohydrates: ~40g
  • Protein: ~5g
  • Sugar: ~30g

Would you like a gluten-free version or a step-by-step photo guide?

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