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Home Dishes & Beverages Cakes Layer Cakes

Dark Chocolate Pecan Cake

Name: Dark Chocolate Pecan Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings.
Ingredients: 1 tablespoon butter; 3 tablespoons brown sugar; 1-1/2 teaspoons heavy whipping cream; 3 tablespoons chopped pecans; BATTER:; 2 tablespoons shortening; 1/4 cup sugar; 2 tablespoons beaten egg; 1/8 teaspoon vanilla extract; 6 tablespoons cake flour; 2 tablespoons baking cocoa; 1/4 teaspoon baking soda; 1/8 teaspoon baking powder; 1/8 teaspoon salt; 3 tablespoons water; TOPPING:; 1/4 cup heavy whipping cream; 2 teaspoons confectioners' sugar; 1/8 teaspoon vanilla extract; Optional: Chocolate curls and chopped pecans

2 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 25 min. + cooling

Makes

2 servings

Updated: Jul. 13, 2023

Made in a single loaf pan, this doubly good chocolate cake has a nutty praline layer and two layers of fluffy whipped cream. This is the only cake my husband really likes. —Laura Draper, Garfield, Washington

Dark Chocolate Pecan Cake Recipe photo by Taste of Home

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Ingredients

1 tablespoon butter
3 tablespoons brown sugar
1-1/2 teaspoons heavy whipping cream
3 tablespoons chopped pecans
BATTER:
2 tablespoons shortening
1/4 cup sugar
2 tablespoons beaten egg
1/8 teaspoon vanilla extract
6 tablespoons cake flour
2 tablespoons baking cocoa
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons water
TOPPING:
1/4 cup heavy whipping cream
2 teaspoons confectioners' sugar
1/8 teaspoon vanilla extract
Optional: Chocolate curls and chopped pecans

Directions

Line a 5-3/4x3x2-in. loaf pan with parchment; coat with cooking spray. In a small saucepan, melt butter; stir in brown sugar and cream. Cook and stir over low heat until sugar dissolves. Pour into prepared pan. Top with pecans. Cover and refrigerate.
In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined.
Pour over pecans in pan. Bake at 325° until a toothpick comes out clean, 25-30 minutes. Cool completely in pan.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Remove cake from pan; split into 2 horizontal layers. Place bottom cake layer, nut side up, on a serving plate. Spread with half of the topping. Top with remaining layer and topping. If desired, garnish with chocolate curls and chopped pecans.

Nutrition Facts

1/2 cake: 669 calories, 40g fat (15g saturated fat), 126mg cholesterol, 428mg sodium, 73g carbohydrate (49g sugars, 3g fiber), 7g protein.

Dark Chocolate Pecan Cake

Ingredients

Directions

Nutrition Facts

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