Chocolate Pecan Dream Cake

Description:

The Chocolate Pecan Dream Cake is a rich, indulgent dessert that combines the earthy flavor of toasted pecans with the decadence of a moist chocolate cake. This cake is layered with a luscious chocolate ganache and topped with crunchy, caramelized pecans, making it a dream come true for chocolate and nut lovers alike. The combination of textures—from the tender cake to the crunchy nuts—offers a delightful treat for any occasion.

Origin:

The combination of chocolate and pecans has been a Southern favorite in the U.S., where pecans are abundant. This cake merges those classic flavors with a luxurious, indulgent twist, often seen in rich holiday or special occasion desserts.

Ingredients (Serves 10-12):

For the Cake:

• All-purpose flour: 1 ¾ cups (220 g)
• Granulated sugar: 1 ½ cups (300 g)
• Unsweetened cocoa powder: ¾ cup (75 g)
• Baking powder: 1 ½ tsp
• Baking soda: 1 tsp
• Salt: ½ tsp
• Eggs: 2 large
• Whole milk: 1 cup (240 ml)
• Vegetable oil: ½ cup (120 ml)
• Vanilla extract: 1 ½ tsp
• Boiling water: 1 cup (240 ml)
• Toasted pecans (chopped): 1 cup (120 g)

For the Chocolate Ganache:

• Heavy cream: 1 cup (240 ml)
• Unsweetened chocolate (chopped): 4 oz (115 g)
• Granulated sugar: 2 tbsp (30 g)
• Vanilla extract: 1 tsp

For the Pecan Topping:

• Pecans (chopped): 1 cup (120 g)
• Butter: 2 tbsp (30 g)
• Brown sugar (packed): ¼ cup (50 g)
• Honey: 2 tbsp (30 ml)

Optional Ingredients:

• Chocolate chips: ½ cup (75 g) mixed into the cake batter for added richness
• Cinnamon: ½ tsp added to the batter for a warm, spicy flavor
• Whipped cream: For serving

Instructions:

Step 1: Prepare the Cake Batter

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add Wet Ingredients: Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until smooth.
4. Add Boiling Water: Slowly add the boiling water to the batter, mixing well. The batter will be thin, but this will make the cake very moist.
5. Add Toasted Pecans: Fold in the toasted chopped pecans.
6. Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Make the Chocolate Ganache

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer, but not boil.
2. Add Chocolate: Remove from heat and stir in the chopped unsweetened chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
3. Add Sugar and Vanilla: Stir in the granulated sugar and vanilla extract. Let the ganache cool slightly before pouring it over the cake.

Step 3: Prepare the Pecan Topping

1. Caramelize the Pecans: In a small skillet, melt butter over medium heat. Add the brown sugar and honey, stirring to combine.
2. Toast the Pecans: Add the chopped pecans to the pan and cook for 3-5 minutes, until the nuts are toasted and coated with the caramel mixture. Remove from heat and let it cool slightly.

Step 4: Assemble the Cake

1. Layer the Cake: Place one layer of the cooled cake on a serving platter. Spread a generous amount of chocolate ganache on top of the first layer.
2. Add the Second Layer: Place the second cake layer on top and pour the remaining ganache over the entire cake, allowing it to drip down the sides.
3. Top with Pecan Topping: Spoon the caramelized pecans evenly over the top of the cake.

Tips for Success:

• For a Moist Cake: Ensure you don’t overmix the batter, and don’t skip the step of adding boiling water. This helps create a moist crumb.
• Toast the Pecans: Toasting the pecans beforehand will bring out their natural oils and deepen their flavor.
• Let the Ganache Cool: Allow the ganache to cool slightly before pouring over the cake to avoid it being too runny.

Recommendations:

• Serving: This cake is rich enough to stand alone but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze the cake without the ganache or pecan topping for up to 2 months. Thaw before frosting.

Nutrition (Per Slice):

• Calories: ~450
• Protein: 5 g
• Fat: 28 g
• Carbohydrates: 50 g
• Sugar: 35 g
• Fiber: 3 g

The Chocolate Pecan Dream Cake is an indulgent, decadent dessert that combines rich chocolate and crunchy, caramelized pecans, perfect for any occasion that calls for a showstopper cake!