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Moist chocolate pecan cake slice
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Chocolate Pecan
Cake
: Perfect for the Festival Table and Sweet Spreads

80 mins
Cooking Time
Intermediate
Difficulty
23
Ingredients
Veg
Diet
This cake brings together moist cocoa-rich layers and a filling inspired by classic pecan pie. The method uses hot-water blooming to intensify the chocolate flavour, while the caramel-pecan layer adds texture and contrast. It’s a great make-ahead dessert because the flavours deepen after resting, making it ideal for celebrations.

Ingredients

UNITSIngredients
300 gAll-purpose flour (Chocolate Cake Layers)
400 gGranulated sugar
60 gUnsweetened cocoa powder
2 tspBaking soda
1 tspBaking powder
1 tspSalt
2Eggs
240 mlWhole milk
120 mlVegetable oil
2 tspVanilla extract
240 mlHot water
200 gToasted pecans (Pecan Filling/Topping)
60 gUnsalted butter
120 gDark brown sugar
120 mlCorn syrup
60 mlHeavy cream
1 tspVanilla extract
¼ tspSalt
170 gUnsalted butter (Chocolate Frosting)
480 gPowdered sugar
45 gUnsweetened cocoa powder
60 mlMilk/cream (as needed)
1 tspVanilla extract

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Follow
Directions

Description - Step 1

Step 1: Prep Pans

Line two 9-inch pans with parchment after greasing them well. A smooth release matters for this cake because the layers are delicate and moist. Keeping the pans ready helps you move quickly once the batter is mixed, which improves texture and rise.

 

Description - Step 2

Step 2: Mix Batter

Whisk the dry ingredients together so the cocoa and leavening agents distribute evenly. Blend the eggs, milk, oil, and vanilla in another bowl until the mixture loosens. Pour the wet ingredients into the dry ingredients and stir gently. Add the hot water last—it thins the batter and blooms the cocoa for a deeper flavour.

 

Description - Step 3

Step 3: Bake Layers

Divide the batter evenly and tap the pans to release trapped bubbles. Bake until the centres spring back when touched. Let the pans rest briefly before unmoulding. Cooling completely is important because warm layers break easily and make frosting difficult.

 

Description - Step 4

Step 4: Caramel Pecan Mix

Toast the pecans until they smell nutty; this prevents them from tasting raw inside the filling. Melt butter with brown sugar and corn syrup, letting it bubble gently so it thickens. Add cream and salt, then fold in the pecans. Let this cool; it firms up as it stands.

 

Description - Step 5

Step 5: Make Frosting

Beat the butter until pale. Add the cocoa-sugar mixture in small batches to avoid clumps. If the frosting feels stiff, loosen it with a splash of milk. Keep beating until it looks glossy; a smooth frosting spreads easily and keeps crumbs sealed in.

Description - Step 6

Step 6: Assemble Cake

Trim domed tops if needed. Spread the entire pecan mixture over the first layer so each slice gets enough filling. Add the second layer and apply frosting around the cake, working in thin coats. Chilling the cake for half an hour helps the structure set before slicing.

Step 1
Step 1: Prep Pans
5 Minutes
Step 2
Step 2: Mix Batter
10 Minutes
Step 3
Step 3: Bake Layers
35 Minutes
Step 4
Step 4: Caramel Pecan Mix
10 Minutes
Step 5
Step 5: Make Frosting
10 Minutes
Step 6
Step 6: Assemble Cake
10 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Serve on a matte dark plate so the pecans stand out visually.

 

... Read More

Pairing Instructions

pairing-instructions-image

Add a small spoonful of whipped cream or a drizzle of warm chocolate sauce.

... Read More

Garnishing Instructions

garnishing-instructions-image

Scatter a few toasted pecan halves on top for contrast and crunch.

 

... Read More

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