Description
A moist chocolate pecan cake with butter pecan frosting and optional chocolate ganache. Perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup unsweetened cocoa powder
- 1 cup chopped pecans, toasted
- 1 cup (2 sticks) unsalted butter
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
- Pinch of salt
- 4 ounces semi-sweet chocolate, chopped
- 1/4 cup heavy cream
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
- Incorporate Cocoa and Pecans: Stir in the cocoa powder until well combined. Then, gently fold in the toasted chopped pecans.
- Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Completely: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma (5-7 minutes). Immediately remove from heat and pour into a heatproof bowl to cool slightly.
- Combine Ingredients: In a large bowl, whisk together the powdered sugar and salt.
- Add Butter and Milk: Gradually add the slightly cooled browned butter to the powdered sugar mixture, alternating with the milk, until smooth.
- Stir in Vanilla and Pecans: Stir in the vanilla extract and toasted chopped pecans.
- Adjust Consistency: If the frosting is too thick, add a little more milk, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar, one tablespoon at a time.
- Frost the Cake: Once the cake is completely cool, spread the butter pecan frosting evenly over the top.
- Prepare the Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl.
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil!
- Pour and Melt: Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
- Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- Drizzle: Drizzle the chocolate ganache over the frosted cake.
- Chill (Optional): If you want the ganache to set up a bit faster, you can chill the cake in the refrigerator for about 15-20 minutes.
Notes
- Using room temperature butter and eggs is crucial for creating a smooth and emulsified batter.
- Don’t overmix the batter. Mix until just combined.
- Toasting the pecans brings out their nutty flavor. Toast at 350°F (175°C) for 5-7 minutes.
- Make sure the cake is completely cool before frosting.
- Adjust sweetness of frosting by reducing powdered sugar.
- Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Variations: Add chocolate chips, use different nuts, make cupcakes (bake for 18-20 minutes), add a teaspoon of instant coffee powder to the cake batter.
- Prep Time: 30 minutes
- Cook Time: 35 minutes