Chocolate pecan cake
Indulge in this decadent Chocolate Pecan Cake recipe, featuring rich cocoa and crunchy pecans. With just a few simple ingredients like eggs, sugar, and self-raising flour, whip up this delightful treat in no time. Perfect for any occasion!
- 05 Feb 2025
- Cook time 35 min
- Prep time 30 min
- 12 Servings
- 6 Ingredients
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.
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 44 grams |
| Energy | |
| Calories 150kcal | 7% |
| Protein | |
| Protein 4.08g | 3% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 2.19g | 6% |
| Sugar 9g | 9% |
| Fat | |
| Fat 8g | 10% |
| Saturated 1.35g | 5% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 60mg | 11% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.25mg | 2% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 0.06mg | 0% |
| Vitamin E 0.68mg | 5% |
| Vitamin K 2.13ug | 2% |
| Minerals | |
| Calcium, Ca 18mg | 1% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 1.05mg | 10% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 110mg | 3% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 22mg | 2% |
| Zinc, Zn 0.79mg | 7% |
| Water | |
| Water 14g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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