Get ready to experience a dessert that will make your taste buds dance with pure delight! This isn't just another chocolate cake – it's a decadent masterpiece that combines rich, velvety chocolate with the irresistible crunch of toasted pecans. Imagine cutting into a moist, dense pound cake with a deep chocolate flavor that melts in your mouth, topped with a delightful nutty crunch that adds the perfect textural contrast. Whether you're looking to impress guests or treat yourself to a luxurious dessert, this Pecan Topped Chocolate Pound Cake is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pecans, chopped
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 9-inch bundt pan or tube pan thoroughly, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure no lumps remain.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, which can result in a tough cake.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Sprinkle the chopped pecans evenly over the top of the batter, gently pressing them slightly into the surface.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes to allow the structure to set.
- Carefully invert the cake onto a wire cooling rack and allow it to cool completely before slicing.
- Optional: Dust with powdered sugar or drizzle with chocolate glaze before serving for extra indulgence.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake instead of a tender crumb.
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan to ensure the cake releases easily without sticking.
- Toasting Pecans: For extra flavor, lightly toast the pecans in a dry skillet before adding them to the cake for a deeper, nuttier taste.
- Check for Doneness: Use the toothpick test – it should come out with just a few moist crumbs. Avoid overbaking, which can dry out the cake.
- Cooling Technique: Let the cake cool in the pan for 15 minutes before removing to help it maintain its shape and prevent breaking.
- Storage Tip: This cake stays moist for days when stored in an airtight container at room temperature, making it perfect for make-ahead desserts.
- Serving Suggestion: For an extra touch of indulgence, serve with a scoop of vanilla ice cream or a drizzle of chocolate ganache.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 55g
Protein: 7g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 135mg
