Chocolate Pecan Cake Recipes

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DARK CHOCOLATE PECAN CAKE



Dark Chocolate Pecan Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 servings.

Number Of Ingredients 20

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

Steps:

  • 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. 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 two 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 : Calories 669 calories, Fat 40g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 428mg sodium, Carbohydrate 73g carbohydrate (49g sugars, Fiber 3g fiber), Protein 7g protein.

OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE



Old Southern Chocolate Pecan Sheet Cake image

I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!

Provided by Leslie41

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 17

2 cups white sugar
2 cups all-purpose flour
½ teaspoon salt
1 cup water
½ cup vegetable shortening
½ cup margarine
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1 (16 ounce) box confectioners' sugar
3 tablespoons unsweetened cocoa powder
½ cup butter
6 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
  • Mix 2 cups white sugar, flour, and salt in a mixing bowl.
  • Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
  • Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
  • Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
  • While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 24.3 mg, Fat 15.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 185 mg, Sugar 35.7 g

CHOCOLATE-PECAN COFFEE CAKE



Chocolate-Pecan Coffee Cake image

Chocolate and pecans in the crumb top. Chocolate and pecans in the cake. Chocolate and pecans in every bite.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
1/2 cup finely chopped pecans
2/3 cup light brown sugar
3 tablespoons chopped semisweet chocolate
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup finely chopped semisweet chocolate
1/2 cup chopped finely pecans

Steps:

  • Combine the flour, pecans, brown sugar, chocolate and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate and pecans on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

NANA JOSé'S CHOCOLATE PECAN CAKE



Nana José's Chocolate Pecan Cake image

A Passover flourless chocolate pecan torte, served with berries sweetened with shaved piloncillo, raw Mexican brown sugar, and flavored with lime juice.

Provided by Joan Nathan

Categories     dessert

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 13

1/4 cup plus 1 tablespoon unsalted butter or pareve margarine
6 ounces bittersweet chocolate
1 cup pecans
6 large eggs
1 teaspoon vanilla extract
1 cup sugar
Dash of salt
3 tablespoons grated piloncillo sugar or brown sugar
Finely grated zest of 1 lime
Juice of 2 limes (about 1/4 cup juice)
1 pint strawberries, washed, hulled and halved
1 pint blackberries, washed
Lightly sweetened whipped cream, optional

Steps:

  • For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.
  • Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.
  • Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.
  • For the garnish: In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice. Add strawberries and blackberries, and toss gently. Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 21 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 36 grams, TransFat 0 grams

FALLEN CHOCOLATE PECAN CAKE



Fallen Chocolate Pecan Cake image

Provided by Food Network

Categories     dessert

Time 1h5m

Number Of Ingredients 11

1/4 cup pecans (1-ounce)
3 tablespoons all purpose flour
3 ounces bittersweet or semisweet chocolate, chopped fine
1/2 cup unsweetened Dutch Process cocoa powder
1 cup sugar
1/2 cup boiling water
2 egg yolks
1 tablespoon Bourbon
4 egg whites, at room temperature
Scant 1/4 teaspoon cream of tartar
2 to 3 teaspoons powdered sugar

Steps:

  • 8-inch round spring form pan, 2 1/2 inches deep
  • Position oven rack in the bottom third of the oven and preheat to 375. Spray the bottom and sides of the pan very lightly with vegetable oil spray.
  • In a clean dry food processor or blender, pulverize pecans and flour until the mixture resembles the texture of fine meal. Set aside.
  • In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water and whisk until chocolate is completely melted. Whisk in egg yolks and Bourbon. Set aside.
  • Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into the chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary.
  • Bake 30 to 35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Cake will sink like a souffle and the top crust may be broken and uneven. Cooled cake may be covered and stored at room temperature or in the refrigerator one day ahead or frozen up to two months.
  • To unmold and serve: Detach the cake from the pan by sliding a small knife around the sides of the cake, pressing close to the sides of the pan. Release the spring and remove the pan sidesif the cake edges crack or break, do not eat or discard the pieces! Leave the cake on the bottom of the springform and transfer it to a serving dish. Gently replace any broken crust pieces. Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal!

Nutrition Facts : Calories 179 calorie, Fat 6.4 grams, SaturatedFat 29 grams, Cholesterol 42.4 milligrams, Carbohydrate 30.2 grams, Protein 4.2 grams

CHOCOLATE PECAN LAYER CAKE



Chocolate Pecan Layer Cake image

Provided by Paula Deen

Categories     baking     christmas     dessert     potluck     sweets     thanksgiving

Time 45m

Yield 8-10

Number Of Ingredients 15

1 cup unsweetened cocoa powder
1 1/2 cups boiling water
3 cups sifted cake flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 pound (2 sticks) softened softened butter
3 1/3 cups divided packed light brown sugar
3 eggs
3 3/4 teaspoons vanilla extract
2 1/2 tablespoons milk
16 tablespoons (2 sticks) divided butter
2/3 cup packed dark brown sugar
1/4 cup plus more, if necessary heavy cream
2 1/2 cups confectioner's sugar
1 cup chopped pecans for garnish

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans and line them with parchment paper.
  • Stir together the cocoa and boiling water until the cocoa dissolves.
  • In a large bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, using an electric mixer, beat 2 sticks butter and 2 cups light brown sugar until fluffy, about 2 minutes. Scrape down the sides of the bowl and beat for 1 minute more. Beat in the eggs, 1 at a time. Beat in 2 teaspoons vanilla extract. Beat in the flour mixture and the cocoa mixture in three alternating additions, beginning and ending with the flour. Scrape down the sides of the bowl after each addition.
  • Divide the batter between the pans. Bake until the center of the cake bounces back when gently pressed and a tester inserted in it comes out clean, about 25 minutes. Allow the cakes to cool in their pans for 10 minutes, and then invert them onto a wire rack to cool completely.
  • For the filling: Combine 1 1/4 sticks butter, 1 1/3 cups light brown sugar, and milk in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved, 3 to 5 minutes. Remove from the heat and stir in 3/4 teaspoon vanilla. Prick the cooled cakes all over with a toothpick. Spread half the filling on 1 cake layer. Top with the second layer and repeat.
  • For the frosting: Melt 3/4 stick butter in a small saucepan over medium heat and stir in the dark brown sugar and cream. Bring the mixture to a simmer and transfer it to a mixing bowl. Add the confectioners' sugar and 1 teaspoon vanilla and beat until the frosting is a spreadable consistency. Add more cream, 1 tablespoon at a time, if the frosting is too thick. Frost the top of the cake and sprinkle with the chopped pecans. Store in an airtight container at room temperature. The cake will keep for 3 to 5 days.

CHOCOLATE PECAN PRALINE CAKE



Chocolate Pecan Praline Cake image

A very sweet lady gave me this recipe a long time ago. This is such an impressive looking cake! This cake once sold for $150 at a charity auction where I work.

Provided by Angel91805

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
1 cup coarsely chopped pecans
18 1/4 ounces duncan hines devil's food cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 (16 ounce) cans dark chocolate frosting
1/2-3/4 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 325.
  • In a small heavy saucepan, cook the butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Divide evenly into two 9" cake pans. Spread this mixture over the bottom of pans and sprinkle liberally with ½ cup pecans in each.
  • In a large bowl, combine cake mix, oil, water & eggs at low speed until moistened; then beat 2 minutes at high speed. Divide evenly into the two cake pans by carefully spooning batter over pecans around edges of pan and then over the center area.
  • Bake 50-60 minutes or until ice pick inserted in the center tests clean.
  • Cool 5 minutes only. Then cover each pan with wax paper and invert onto wire racks to finish cooling. Determine which cake layer will be the top layer and add as many additional chopped pecans as desired to make topping lush and attractive looking.
  • When completely cooled, with both hands, carefully lift up the layer of cake to be the bottom layer and remove the waxed paper. Place on a serving/cake platter.
  • Spread frosting over the top of the pecans, filling in all the spaces around the bottom layer. Repeat procedure to place top layer of cake on the bottom layer, except DO NOT frost the top. Frost the sides only.
  • Then melt chocolate morsels with about a teaspoon of vegetable oil to a consistency that you can drizzle back and forth across the top of the cake to give it a finished look. You can do this by putting the chocolate chips and oil in a small Ziploc bag and placing the sealed bag in a pan or dish of hot water for a few minutes until chips are melted. Lift bag from water and dry off. Then compress the contents together with your fingers until well blended. Snip off a very small corner and the bottom of the bag and allow glaze to drizzle out while moving bag across top of the cake.

Nutrition Facts : Calories 806.9, Fat 45.5, SaturatedFat 14.6, Cholesterol 80, Sodium 576.3, Carbohydrate 103, Fiber 3, Sugar 82.1, Protein 6.3

CHOCOLATE PECAN CAKE



Chocolate Pecan Cake image

Categories     Chocolate     Nut     Dessert     Bake     Pecan     Gourmet

Number Of Ingredients 10

2 ounces semisweet chocolate, chopped coarse
2 ounces unsweetened chocolate, chopped coarse
1 stick (1/2 cup) unsalted butter, cut into pieces
2 tablespoons bourbon or dark rum
1 1/2 cups pecans (about 6 ounces)
1 1/2 cups sugar
3/4 cup all-purpose flour
1 cup egg whites (from 7 to 8 large eggs)
1/4 teaspoon salt
confectioners' sugar for dusting

Steps:

  • Preheat oven to 350°F. Oil or butter a 9- by 2-inch round springform pan and line bottom with a round of parchment paper or foil.
  • In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolates and butter, stirring until smooth. Remove top of double boiler or bowl from heat and stir in bourbon or rum.
  • In a food processor pulse pecans with 3/4 cup sugar until finely ground. Transfer mixture to a bowl and stir in flour.
  • In another bowl with an electric mixer beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Stir in pecan mixture with a spatula until well blended and fold in chocolate mixture until no streaks remain (batter will deflate).
  • Pour batter into pan and smooth top. Bake cake in middle of oven 50 minutes, or until a tester inserted into center comes out clean. Run a thin knife around edge of cake to loosen and invert cake onto a rack to cool completely.
  • Remove parchment or foil and transfer cake to a platter. Cake may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Bring cake to room temperature before serving.
  • Just before serving, dust cake with confectioners' sugar.

PECAN WHITE CHOCOLATE CAKE



Pecan White Chocolate Cake image

This recipe comes from a small-town cookbook, which I received as a wedding gift from my dear Aunt Virginia. Coconut and creamy frosting give each slice the flavor of white German chocolate cake. -Jewell Tweedt, Council Bluffs, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 15 servings.

Number Of Ingredients 18

1 cup butter, softened
1-3/4 cups sugar
4 large eggs, separated
6 ounces white baking chocolate, melted and cooled
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sweetened shredded coconut
1 cup chopped pecans
FROSTING:
1/2 cup butter, softened
6 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
2 ounces white baking chocolate, melted and cooled
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

Steps:

  • In a large bowl, cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in white chocolate and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in coconut and pecans. In a small bowl, beat egg whites until stiff peaks form. Fold into batter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, cream the butter and cream cheese. Gradually beat in confectioners' sugar, white chocolate and vanilla until light and fluffy. Fold in pecans. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 747 calories, Fat 43g fat (21g saturated fat), Cholesterol 124mg cholesterol, Sodium 382mg sodium, Carbohydrate 86g carbohydrate (63g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING



Chocolate Cake with Coconut-Pecan Frosting image

A chocolate cake enjoys an exalted presence when frosted with an irresistibly sweet, buttery spread. A garnish of shaved coconut takes the cake from diner counter to dinner-party finale.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Vegetable-oil cooking spray
2 cups cake flour (not self-rising), plus more for pan
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk
5 ounces semisweet chocolate, melted and cooled
Coconut-Pecan Frosting
1 cup unsweetened shaved or flaked coconut, lightly toasted, for decorating
15 pecan halves, toasted, for decorating

Steps:

  • Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat with cooking spray. Dust with flour, tapping out excess. Whisk together flour, baking soda, and salt.
  • Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk. Beat in chocolate. Pour batter into prepared pan, and smooth top.
  • Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 30 minutes. Remove cake from pan, peel off parchment, and let cool completely on rack. Wrap in plastic, and refrigerate until cold, at least 1 hour (or overnight) to make it easier to slice.
  • Using a serrated knife, slice cake horizontally into 3 layers. Spread 1/3 of the frosting over bottom layer. Repeat, layering cake and frosting, finishing with frosting. Mound coconut in center, and arrange pecan halves around edge.

GERMAN CHOCOLATE CAKE



German Chocolate Cake image

Coconut, pecans, and chocolate-this German chocolate cake satisfies any sweet tooth. Learn pastry chef Cheryl Day's recipe for the classic.

Provided by Cheryl Day

Yield Makes 1 9-by-13-inch cake

Number Of Ingredients 20

1 cup (114 g) pecans
½ cup whole milk
1 cup cream of coconut, such as Coco López
4 Tbsp. (57 g) unsalted butter
1 tsp. pure vanilla extract
3 large egg yolks
½ cup (100 g) granulated sugar
2 Tbsp. cornstarch
½ tsp. fine sea salt
1 cup (85 g) sweetened shredded coconut
5 ounces (142 g) unsweetened chocolate, finely chopped (about ¾ cup)
1 cup hot brewed coffee
2 tsp. pure vanilla extract
1½ cups (188 g) cake flour (not self-rising)
2 cups (400 g) granulated sugar
¾ tsp. (4 g) baking soda
½ tsp. fine sea salt
2 large eggs, at room temperature
½ cup vegetable oil
½ cup sour cream, at room temperature

Steps:

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
  • Scatter the pecans evenly over the baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Cool the nuts completely and chop.
  • In a medium saucepan, combine the milk, cream of coconut, and butter and cook over medium heat, stirring, until the butter is completely melted. Remove from the heat and stir in the vanilla.
  • In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until smooth. Slowly pour in about ¼ cup of the hot milk mixture to temper the eggs, so they won't curdle, and then, whisking constantly, add the remainder of the milk in a steady stream. Continue to whisk until the mixture thickens, 10 to 12 minutes. Stir in the coconut and pecans.
  • Let cool completely before frosting the cake. The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
  • Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Butter a 9-by-13-by-2-inch baking pan or coat with nonstick spray. Line the pan with parchment, leaving an overhang on two opposite sides.
  • Put the chocolate in a medium bowl and pour in the hot coffee and vanilla. Let stand for about 2 minutes to melt the chocolate, then stir until smooth.
  • While the chocolate is melting, in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the flour, sugar, baking soda, and salt. Let the mixer run on low speed for 2 to 3 minutes to aerate the flour.
  • In a medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Whisk in the sour cream, being careful not to overmix; leave some visible streaks of white.
  • Pour in the melted chocolate mixture and mix until just combined.
  • With the mixer on medium speed, add the chocolate-sour cream mixture to the dry ingredients in thirds, mixing until well blended. Remove the bowl from the mixer stand (if using) and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
  • Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pans firmly on the countertop to remove any air bubbles from the batter.
  • Bake for 35 to 40 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 20 minutes, then use the parchment "handles" to lift the cake out of the pan and set it on the rack to cool completely.
  • Transfer the cake to a serving platter (you can keep the edges of the platter clean while you frost the cake by sliding strips of parchment underneath the cake). Frost the top and sides of the cake with the frosting.
  • The cake can be stored, loosely covered, in the refrigerator for up to 3 days. Bring to room temperature before serving.

CHOCOLATE CAKE WITH CHOCOLATE-PECAN FROSTING



Chocolate Cake With Chocolate-Pecan Frosting image

This was a recipe I got from one of Oprah's television shows. This is a moist chocolate cake and one you can cut up into squares and eat right out of your hand with a napkin instead of a plate and fork.

Provided by CookingONTheSide

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 18

2 cups flour
2 cups granulated sugar
1 teaspoon baking soda
1 pinch salt
8 tablespoons unsalted butter, cut up
8 tablespoons margarine, cut up
1 cup water
1/3 cup unsweetened cocoa powder (not Dutch process)
3/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
8 tablespoons unsalted butter, cut up
1/3 cup milk, plus
1 tablespoon milk
1/4 cup unsweetened cocoa powder (not Dutch process)
1 lb about 4 1/3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
1 cup toasted pecans, coarsely chopped

Steps:

  • To make the cake, position a rack in the center of the oven and preheat to 350 degrees. Lightly butter and flour a 13x9-inch baking pan, tapping out the excess flour.
  • Whisk the flour, granulated sugar, baking soda and salt in a large bowl to combine. In medium saucepan, bring the butter, margarine, water and cocoa to boil over high heat, stirring to dissolve the butter and margarine.
  • Pour into flour mixture and whisk well. Add the sour cream, then the eggs and vanilla, and beat well. Spread evenly in the pan.
  • Bake until the cake springs back when pressed in the center, about 35 minutes. Remove from the oven and place on a wire rack.
  • To make frosting, bring the butter, milk and cocoa to a boil in a large saucepan over medium heat, stirring to dissolve the butter. Gradually stir in the confectioners' sugar, then the vanilla. Stir in the chopped pecans. Pour over the warm cake.
  • Cool the cake in the pan on the rack. Cut into pieces and serve directly from pan.

Nutrition Facts : Calories 677.7, Fat 34.4, SaturatedFat 14.3, Cholesterol 83.4, Sodium 233.9, Carbohydrate 91.6, Fiber 2.8, Sugar 71, Protein 5.8

CHOCOLATE-PECAN SHEET CAKE



Chocolate-Pecan Sheet Cake image

Provided by Elaine O'Toole

Categories     Cake     Chocolate     Nut     Dessert     Bake     Kid-Friendly     Quick & Easy     Pecan     Potluck     Bon Appétit     Arizona     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 16 servings

Number Of Ingredients 12

1 1/2 cups sugar, divided
6 tablespoons plus 1/2 cup (1 3/4 sticks) unsalted butter, room temperature
1/3 cup whole milk
1 1/2 cups semisweet chocolate chips (about 9 ounces)
4 large eggs
1 1/2 cups chocolate-flavored syrup
2 teaspoons vanilla extract
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup pecan pieces, toasted

Steps:

  • Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Bring 1/2 cup sugar, 6 tablespoons butter, and milk to boil in saucepan, whisking until sugar dissolves. Remove from heat. Add chips; whisk until frosting is smooth.
  • Beat remaining 1 cup sugar and 1/2 cup butter in large bowl to blend. Beat in eggs 1 at a time, then chocolate syrup and vanilla. Sift flour, cocoa, baking powder, and salt over; beat to blend. Mix in pecans. Spread batter in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool cake in pan. Spread frosting over cake. (Cake can be made 1 day ahead. Cover and store at room temperature.)

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In a separate bowl whisk the eggs, milk , oil and vanilla until blended. Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry …
From mycakeschool.com


CHOCOLATE PECAN MASON JAR CAKE - JOY FILLED EATS
chocolate-pecan-mason-jar-cake-joy-filled-eats image
2016-09-28 Add the other ingredients to the jar. Put the lid on and give it a good shake. Remove the lid. Microwave for 2 minutes. To make the optional topping: In a small bowl microwave the chocolate and coconut oil until melted. Stir in the …
From joyfilledeats.com


CHOCOLATE PECAN CAKE RECIPE | EAT SMARTER USA
chocolate-pecan-cake-recipe-eat-smarter-usa image
1. Crush the chocolate and melt it with the butter. Set aside 12 pecan halves for garnish, then coarsely chop the rest of the pecans. 2. Separate the eggs, beat the egg whites until very stiff, add the lemon juice. 3. Beat the egg yolks with …
From eatsmarter.com


CHOCOLATE CHUNK PECAN CRUNCH CAKE - BAKE OR BREAK
chocolate-chunk-pecan-crunch-cake-bake-or-break image
2021-04-20 Preheat oven to 350°F. Grease and flour (or use a baking spray with flour) a 12-cup Bundt pan. Combine 2 tablespoons butter and brown sugar until combined. Add 2 tablespoons flour, cinnamon, and pecans, and mix until …
From bakeorbreak.com


CHOCOLATE PECAN OOEY GOOEY BUTTER CAKE
chocolate-pecan-ooey-gooey-butter-cake image
2018-10-18 Preheat the oven to 325 F and grease 9 x 13 baking dish with non-stick cooking spray. To make the bottom layer, stir together brownie mix, ½ cup melted butter and 1 egg. The mixture should be thick. If it’s not come together …
From omgchocolatedesserts.com


CHOCOLATE PRALINE CAKE RECIPE | THE BEST CAKE RECIPES
chocolate-praline-cake-recipe-the-best-cake image
2020-10-11 Preheat the oven to 350 degrees Fahrenheit. For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well. In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in …
From thebestcakerecipes.com


NANA JOSE'S FLOURLESS CHOCOLATE PECAN CAKE - PATI JINICH
nana-joses-flourless-chocolate-pecan-cake-pati-jinich image
2021-04-29 Preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with parchment paper. Bring about 2-inches of water to a simmer in the bottom half of a double boiler or in a medium saucepan. Place the top half of …
From patijinich.com


CHOCOLATE PECAN ESPRESSO CAKE - PRETTY. SIMPLE. SWEET.
chocolate-pecan-espresso-cake-pretty-simple-sweet image
2016-05-02 Preheat oven to 350F/175C. Grease a 9×5-inch loaf pan. Set aside. In a medium bowl sift together flour, baking powder, cinnamon, and salt. Set aside. In a medium bowl using a mixer fitted with the paddle attachment, beat …
From prettysimplesweet.com


CHOCOLATE-PECAN CAKE RECIPE - STUART BRIOZA, NICOLE …
2013-12-07 Directions. Preheat the oven to 375°. Butter an 8-inch round cake pan. In a medium bowl, whisk the flour with the baking powder and salt. Stir in 1/3 cup of the sugar, the pecans …
From foodandwine.com
Servings 2
Total Time 30 mins
  • Preheat the oven to 375°. Butter an 8-inch round cake pan. In a medium bowl, whisk the flour with the baking powder and salt. Stir in 1/3 cup of the sugar, the pecans and the chocolate chips. In another bowl, beat the egg with the coconut milk and the 3 tablespoons of melted butter. Whisk in the dry ingredients until combined. Pour the batter into the prepared cake pan and bake for about 22 minutes, or until the cake is springy to the touch. Let the cake cool on a wire rack for 5 minutes before inverting and cutting it into wedges.
  • Meanwhile, in a small saucepan, combine the remaining 1/3 cup of sugar with 2 tablespoons of water and cook over moderately high heat, stirring with a wooden spoon until the sugar is dissolved. Wash down the sides of the pan with a moistened pastry brush. Cook the sugar until it becomes a medium-amber, about 4 minutes. Off the heat, carefully stir in the remaining 1 tablespoon of butter and the heavy cream. Drizzle the caramel sauce over the cake wedges and serve.


101 CHOCOLATE PECAN CAKE RECIPES: SAVE YOUR COOKING MOMENTS …
101 Chocolate Pecan Cake Recipes: Save Your Cooking Moments with Chocolate Pecan Cake Cookbook!: Thomas, Laura: 9798576318698: Books - Amazon.ca Thomas, Laura: 9798576318698: Books - Amazon.ca Skip to main content
From amazon.ca
Author Laura Thomas
Format Paperback


CHOCOLATE PECAN COFFEE CAKE - LITTLE SPICE JAR
2020-06-14 For the cake: Place a rack in the center of the oven and preheat oven to 325°F. Butter bottom and sides of 9-inch springform pan or a 9x9x2 square pan. Spray pan with cooking spray and set aside.Sift flour, baking powder, baking soda …
From littlespicejar.com


CHOCOLATE-BOURBON-PECAN CAKE RECIPE | MYRECIPES
Spread Bourbon Buttercream Frosting between layers and on top and sides of cake, sprinkling 1/4 cup pecans on top of frosting for each of the layers. Press remaining 2 cups pecans into sides of cake. Sprinkle chopped semisweet chocolate bar over top of cake.
From myrecipes.com


THE PERFECT PECAN CHOCOLATE CHIP LOAF CAKE - ROLLED IN DOUGH
2020-08-07 Preheat the oven to 350 degrees Fahrenheit. Mix all dry ingredients in a mixer bowel on low: flour, sugar, salt and baking powder. Do this until they are well combined. Make a well and add the orange juice, eggs, oil, and vanilla extract. Mix until well combined on medium speed. Add the chocolate chip and pecans and mix for 10 seconds (or until ...
From rolledindough.com


OUR BEST CHOCOLATE PECAN PIES FOR YOUR HOLIDAY TABLE | ALLRECIPES
2021-05-28 Chocolate Chip Kahlua Pecan Pie. Chocolate chips and pecan halves are placed in the bottom of two pie shells, then filled with a rich coffee-flavored liqueur and chocolate syrup mixture to create the perfect autumn desert. You can substitute non-alcoholic Kahlua-flavored coffee syrup for the Kahlua liqueur, if desired.
From allrecipes.com


CHOCOLATE BUTTER PECAN POUND CAKE - CAN'T STAY OUT OF THE KITCHEN
2014-07-24 Whisk softened butter, cocoa, powdered sugar and vanilla with a whisk. Add only as much water as needed to get ingredients to spreading consistency. Drizzle Chocolate Icing over cooled cake. Allow icing to set about 15-30 minutes before covering with plastic wrap.
From cantstayoutofthekitchen.com


EASIEST DOUBLE CHOCOLATE PECAN CAKE - MELANIE MAKES
Ingredients. 16.5 ounce box white cake mix; 3.4 ounce box instant chocolate pudding; 2 eggs; 2 cups milk; 1/4 cup applesauce; 1 teaspoon vanilla; 2 cups chocolate chips
From melaniemakes.com


SALTED CARAMEL AND PECAN CHOCOLATE CAKE - TAMING OF THE SPOON
2014-08-22 Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium bowl, stir the pecans and melted butter together. Sprinkle the sugar and salt over the nuts, stirring to coat evenly. Scrape the nuts onto the prepared baking sheet, spreading them in a …
From tamingofthespoon.com


CHOCOLATE PECAN CAKE - RECIPE - THE ANSWER IS CAKE
8 Eggs, separated & at room temp. 1½ cups Confectioner's Sugar/Icing Sugar. 225g Unsalted Butter, softened (2 sticks) 230g Pecan Nuts, finely chopped. 180g Dark Chocolate, melted. 3 Tbsp Plain Flour.
From theansweriscake.com


CHOCOLATE PECAN LAYER CAKE RECIPE - BAKERRECIPES.COM
2006-06-16 What Makes This Chocolate Pecan Layer Cake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Pecan Layer Cake. Ready to make this Chocolate Pecan Layer Cake Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes ...
From bakerrecipes.com


CHOCOLATE PECAN PIE CAKE WITH SALTED CARAMEL - SUGAR & SPARROW
2021-11-17 Make the Pecan Pie Filling. Combine the sugars, corn syrup, butter, eggs, pecans, and salt in a medium saucepan and bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring constantly for 6-8 minutes until the filling is thickened. Remove from heat and stir in the vanilla.
From sugarandsparrow.com


CHOCOLATE PECAN SLAB PIE - KING ARTHUR BAKING
Remove from the oven and cool completely. Reduce the oven temperature to 375°F. For the filling: Scatter the pecans and chocolate in an even layer over the base of the cooled crust. In a medium bowl, whisk together the brown sugar, corn syrup, eggs, salt, and vanilla until well combined. Slowly pour the egg mixture over the nuts and chocolate.
From kingarthurbaking.com


GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and …
From ghirardelli.com


AUNTIE'S CHOCOLATE CAKE WITH CHOCOLATE-PECAN FROSTING
2006-01-01 Frosting. Position a rack in the center of the oven and preheat to 350°F. Lightly butter and flour a 13 x 9-inch baking pan, tapping out the excess flour. Whisk the flour, granulated sugar, baking soda and salt in a large bowl to combine. In a medium saucepan, bring the butter, margarine, water and cocoa to a boil over high heat, stirring to ...
From oprah.com


CHOCOLATE PECAN PIECAKEN - THE DOMESTIC REBEL
2020-11-02 Cool the cake in the pan completely. To make the ganache: heat up the heavy cream until warm to the touch in a small microwaveable bowl, about 40 seconds in the microwave. Pour the chocolate chips to the hot cream and let set for 5 minutes. Stir until smooth and glossy, then pour the ganache over the cake. Garnish with pecan halves.
From thedomesticrebel.com


CHOCOLATE PECAN BUNDT CAKE - DUKE'S MAYO
Preparation. Bundt Cake. Preheat oven to 350°F. Using an electric mixer, mix the first seven ingredients until well combined. Stir in 1 cup of the chocolate chips and 1 cup of the pecans. Pour the batter into a greased Bundt pan. Bake for 50-55 minutes. Cool cake completely in the pan, at least 2 hours. Invert the cake on a plate.
From dukesmayo.com


CHOCOLATE PECAN COCONUT PORTER CAKE | KING ARTHUR BAKING
Preheat the oven to 350°F. Grease a 9" springform pan and line it with a parchment circle. For the cake: In a small bowl, whisk together the flour, baking powder, and salt; set aside. In a small bowl, stir together the cocoa and hot water; set aside. In a small heatproof bowl, melt together the butter and unsweetened chocolate in the microwave ...
From kingarthurbaking.com


BUTTER PECAN CAKE RECIPE SOUTHERN LIVING - THERESCIPES.INFO
Southern Butter Pecan Praline Cake Recipe | Sweet Pea's ... trend sweetpeaskitchen.com. Second Step: Combine the butter pecan cake mix, pecan frosting, eggs, oil, and half and half together in a medium-sized bowl. Mix well, then combine the chopped pecans.Third Step: Pour the pecan praline cake batter into the baking dish and bake for 40-50 minutes. The cake will …
From therecipes.info


FLOURLESS CHOCOLATE-PECAN CAKE RECIPE | MYRECIPES
Preheat oven to 325° with a rack in the middle. Grease a 9-in. springform pan and line with parchment paper, cut to fit. Advertisement. Step 2. Heat chocolate in a double boiler or metal bowl set over (not in) a pot of simmering water until about half-melted. Remove pan from heat and stir until smooth. Stir in oil.
From myrecipes.com


FLOURLESS PECAN-CHOCOLATE CAKE | SOUTHERN LIVING
Microwave corn syrup and remaining 6 ounces semisweet chocolate and ¼ cup butter in a microwavable bowl on MEDIUM until melted, 1 to 1 ½ minutes, stirring every 30 seconds. Stir in remaining ½ teaspoon vanilla. Step 6. Place wire rack with cake over a rimmed baking sheet. Pour glaze over cake, and spread over top and sides.
From southernliving.com


CHOCOLATE PECAN PIECAKEN {THE ULTIMATE HOLIDAY DESSERT}
2017-11-08 Remove from oven and let cool for about 10 minutes, then take the sides off of your pan and let cool completely. Meanwhile to make ganache add your chocolate chips to a bowl. Heat up your heavy cream slightly until just boiling, in microwave or on stove. Pour over your chocolate chips and cover for about 5-7 minutes.
From tornadoughalli.com


EASIEST DOUBLE CHOCOLATE PECAN CAKE - RACHEL COOKS®
2015-01-29 Instructions. Preheat oven to 350°F. Grease 9×13 baking pan and set aside. In the bowl of an electric mixer, add cake mix, instant pudding, eggs, milk, applesauce and vanilla. Beat on low speed for 30 seconds and then on high speed for 2 minutes. Pour cake batter into baking pan and sprinkle top with chocolate chips and pecans.
From rachelcooks.com


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