Gooey Chocolate Pecan Cake is the perfect dessert for chocolate lovers who crave something rich, moist, and deeply indulgent. This cake combines tender chocolate crumb, crunchy pecans, melty chocolate chips, and a silky dark chocolate ganache that takes it completely over the top. Every bite delivers bold chocolate flavor with just the right balance of sweetness and texture.
Made with pantry staples and simple steps, this cake feels bakery-quality without being complicated. Sour cream keeps the crumb ultra-moist, while cocoa powder and melted chocolate create a deep, fudgy richness. Whether you’re baking for holidays, special occasions, or just because, this Gooey Chocolate Pecan Cake is guaranteed to impress.
Why You’ll Love This Recipe
- Ultra-moist and rich chocolate texture
- Gooey ganache topping with deep chocolate flavor
- Crunchy pecans in every bite
- Easy loaf-style cake with simple steps
- Perfect for holidays, gatherings, or gifting
- Tastes even better the next day
About the Ingredients
Unsalted Butter
Provides richness and structure. Softened butter creams easily with sugar for a tender crumb.
Granulated & Brown Sugar
This combination creates sweetness, moisture, and depth of flavor.
Eggs
Add structure and help bind the batter together.
Vanilla Extract
Enhances the chocolate flavor without overpowering it.
All-Purpose Flour
Creates the base structure for the cake.
Cocoa Powder
Delivers deep chocolate flavor. Unsweetened cocoa works best.
Baking Powder & Baking Soda
Ensure proper rise and balanced texture.
Sour Cream
Keeps the cake incredibly moist and tender.
Pecans
Add crunch, nuttiness, and contrast to the rich chocolate.
Chocolate Chips
Melt slightly while baking, adding gooey pockets of chocolate.
Heavy Cream & Dark Chocolate
Create a smooth, glossy ganache that finishes the cake beautifully.
Tips & Tricks
- Use room-temperature ingredients for smooth mixing
- Do not overmix the batter to keep the cake tender
- Tent loosely with foil if the top browns too quickly
- Let the cake cool fully before adding ganache
- Chop pecans evenly for consistent texture
Pro Tips
- Toast pecans lightly for deeper flavor
- Use dark chocolate with at least 60% cocoa for ganache
- Add espresso powder for enhanced chocolate richness
- Chill the cake briefly before slicing for clean cuts
- Store overnight for even better flavor the next day
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and sour cream to the wet mixture, starting and ending with dry. Mix just until combined.
- Fold in chopped pecans and chocolate chips.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Heat heavy cream until just simmering. Pour over chopped dark chocolate.
- Let sit 5 minutes, then stir until smooth.
- Pour ganache over cooled cake and garnish with extra pecans.
Variations
- Extra Gooey: Add more chocolate chips to the batter
- Nut Swap: Use walnuts or hazelnuts
- Gluten-Free: Use a 1:1 gluten-free flour blend
- Coffee Chocolate: Add espresso powder to the batter
- Holiday Version: Sprinkle flaky sea salt on the ganache
How to Store Gooey Chocolate Pecan Cake
Store the cake tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. For best texture, bring to room temperature before serving.
To freeze, wrap the cake (without ganache) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight and add ganache before serving.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. This cake tastes even better the next day.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works well.
How do I know when the cake is done?
A toothpick should come out mostly clean with a few moist crumbs.
Can I bake this in a different pan?
Yes, adjust baking time if using a round or square pan.
Is this cake very sweet?
It’s rich but balanced, especially with dark chocolate ganache.
Gooey Chocolate Pecan Dream Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and sour cream to the wet mixture, beginning and ending with dry ingredients. Mix until just combined.
- Fold in chopped pecans and chocolate chips.
- Pour batter into prepared pan and bake for 60–70 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Heat heavy cream until just simmering. Pour over chopped dark chocolate, let sit 5 minutes, then stir until smooth.
- Pour ganache over cooled cake and garnish with extra pecans.
