If you love chocolate and pecans, this Chocolate Pecan Dream Cake is the dessert you’ve been waiting for. Featuring moist chocolate cake layers, rich chocolate ganache, and a buttery pecan filling, this cake is a true showstopper. The crunch of toasted pecans combined with the smooth, rich chocolate creates the perfect balance of flavors and textures, making it ideal for any special occasion or celebration.
Call to Action: Keep reading to discover how to make this indulgent Chocolate Pecan Dream Cake, complete with step-by-step instructions, tips, and presentation ideas that will elevate this dessert to a whole new level!
What is a Chocolate Pecan Dream Cake?
A Chocolate Pecan Dream Cake is a decadent layered cake with a moist chocolate base, filled with a sweet and buttery pecan filling, and topped with a glossy chocolate ganache. The combination of rich chocolate and crunchy toasted pecans gives this cake a luxurious texture and deep flavor. It’s perfect for any occasion where you want to impress with a dessert that’s both elegant and delicious.
Ingredients List for Chocolate Pecan Dream Cake
Here’s what you’ll need to make this Chocolate Pecan Dream Cake:
For the Chocolate Cake:
- All-purpose flour – 1 ¾ cups
- Granulated sugar – 2 cups
- Unsweetened cocoa powder – ¾ cup (preferably Dutch-processed)
- Baking powder – 1 ½ teaspoons
- Baking soda – 1 ½ teaspoons
- Salt – 1 teaspoon
- Eggs – 2 large
- Whole milk – 1 cup
- Vegetable oil – ½ cup
- Vanilla extract – 2 teaspoons
- Boiling water – 1 cup
For the Pecan Filling:
- Butter – ½ cup (1 stick)
- Brown sugar – 1 cup, packed
- Heavy cream – ½ cup
- Pecans – 1 ½ cups, chopped and toasted
- Vanilla extract – 1 teaspoon
- Salt – a pinch
For the Chocolate Ganache:
- Semi-sweet chocolate chips – 1 cup
- Heavy cream – ½ cup
- Butter – 1 tablespoon (optional, for shine)
Substitutions and Variations
Here are some ways to customize the Chocolate Pecan Dream Cake to suit different tastes or dietary needs:
- Gluten-Free: Use a gluten-free 1:1 flour blend in place of regular flour.
- Dairy-Free: Substitute dairy-free butter and use almond milk in the cake batter. Use coconut cream instead of heavy cream for the pecan filling and ganache.
- Nut-Free: If you need to avoid nuts, try using a caramel filling or a coconut-based filling in place of the pecan filling.
- Extra Chocolate: Stir in 1 cup of chocolate chips into the cake batter for a double chocolate indulgence.
- Bourbon Pecan Twist: Add 1-2 tablespoons of bourbon to the pecan filling for a grown-up twist on this classic cake.
Step-by-Step Cooking Instructions

How to Make Chocolate Pecan Dream Cake: A Step-by-Step Guide
Follow these simple steps to bake a decadent Chocolate Pecan Dream Cake from scratch.
Step 1: Preheat the Oven
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy release.
Step 2: Mix the Dry Ingredients
- Combine the Dry Ingredients:
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until well combined.
Step 3: Prepare the Wet Ingredients
- Mix the Wet Ingredients:
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
Step 4: Combine the Wet and Dry Ingredients
- Mix the Batter:
Slowly pour the wet ingredients into the dry ingredients. Use an electric mixer or a whisk to combine until smooth, but be careful not to overmix the batter.
Step 5: Add Boiling Water
- Add Boiling Water:
Stir in the boiling water, mixing slowly until fully combined. The batter will be thin, which helps create a moist cake.
Step 6: Bake the Cake Layers
- Pour the Batter into Pans:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. - Bake the Cakes:
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. - Cool the Cakes:
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before assembling.
Step 7: Prepare the Pecan Filling
- Toast the Pecans:
In a dry skillet, toast the chopped pecans over medium heat for about 3-4 minutes until fragrant. Be sure to stir frequently to avoid burning. Remove from heat and let cool. - Make the Caramel Pecan Filling:
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cream, and cook for 3-4 minutes, stirring constantly, until the mixture thickens slightly. - Add Pecans and Vanilla:
Remove from heat and stir in the toasted pecans, vanilla extract, and a pinch of salt. Allow the mixture to cool slightly before assembling the cake.
Step 8: Prepare the Chocolate Ganache
- Heat the Cream:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil. - Melt the Chocolate:
Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt. Stir until smooth and glossy. Stir in the butter for added shine. - Let the Ganache Cool:
Allow the ganache to cool slightly until it’s thick enough to pour but still spreadable.
Step 9: Assemble the Cake
- Level the Cake Layers:
If the cake layers have domed on top, use a serrated knife to level them for even stacking. - Add the Pecan Filling:
Place the first cake layer on a serving plate. Spread the pecan filling evenly over the top of the cake. - Top with the Second Cake Layer:
Place the second cake layer on top, pressing down gently to secure.
Step 10: Pour the Ganache
- Pour Ganache Over the Cake:
Pour the slightly cooled chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the top if necessary. - Let It Set:
Allow the ganache to set at room temperature for about 30 minutes before serving.
Common Mistakes to Avoid
To ensure your Chocolate Pecan Dream Cake turns out perfectly, avoid these common mistakes:
- Overmixing the Batter:
Overmixing can lead to a dense cake. Mix just until the ingredients are combined for a soft, tender crumb. - Skipping the Cake Cooling Process:
Make sure the cake layers are fully cooled before assembling. If the cake is still warm, the pecan filling and ganache could melt and slide off. - Not Toasting the Pecans:
Toasting the pecans brings out their rich flavor and adds a nice crunch. Don’t skip this step!
Serving and Presentation Tips
This Chocolate Pecan Dream Cake is sure to impress, but with these presentation tips, you can take it up a notch:
How to Serve Chocolate Pecan Dream Cake
- Chill Before Serving: For the cleanest slices, refrigerate the cake for about 20-30 minutes before cutting. Use a sharp knife and wipe the blade clean between slices.
- Room Temperature: Let the cake sit at room temperature for 15 minutes before serving to allow the ganache to soften slightly.
Presentation Ideas for Chocolate Pecan Dream Cake
- Garnish with Extra Pecans: Decorate the top of the cake with whole or chopped toasted pecans for a professional touch.
- Chocolate Shavings: Add chocolate curls or shavings on top of the ganache for an elegant look.
- Drizzle with Caramel: For an extra indulgent finish, drizzle caramel sauce over the top of the cake.
Chocolate Pecan Dream Cake Recipe Tips
- Make Ahead: You can bake the cake layers a day in advance and store them at room temperature, wrapped tightly in plastic wrap. Assemble and frost the cake on the day you plan to serve it.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to
4 days. Bring it to room temperature before serving.
- Freeze the Cake Layers: You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and foil, then thaw in the fridge overnight before assembling.
Frequently Asked Questions (FAQs)
1. Can I make Chocolate Pecan Dream Cake in advance?
Yes, you can bake the cake layers ahead of time and store them at room temperature. Assemble the cake the day you plan to serve it.
2. Can I freeze Chocolate Pecan Dream Cake?
Yes, you can freeze the unfrosted cake layers for up to 2 months. Assemble and frost the cake after thawing.
3. Can I use store-bought caramel for the pecan filling?
Yes, you can use store-bought caramel sauce, but making the pecan filling from scratch adds a richer flavor and thicker texture.
4. What can I use instead of pecans?
If you don’t have pecans, you can use walnuts, almonds, or even hazelnuts for the filling.
5. How long will the cake stay fresh?
When stored properly in an airtight container, this cake will stay fresh in the fridge for up to 4 days.
Conclusion
This Chocolate Pecan Dream Cake is the perfect indulgent dessert for any special occasion. With its rich chocolate cake layers, sweet and crunchy pecan filling, and glossy chocolate ganache, this cake is sure to impress your guests and satisfy every sweet tooth. Whether you're making it for a celebration or simply to treat yourself, this cake is guaranteed to be a hit. Ready to get baking? Try this luxurious cake today!
PrintChocolate Pecan Dream Cake Recipe
Chocolate Pecan Dream Cake is a decadent dessert featuring moist chocolate cake layers filled with a rich caramel pecan filling and topped with a smooth chocolate ganache. This indulgent cake combines the richness of chocolate with the crunch of toasted pecans, making it perfect for special occasions or when you want to impress with a show-stopping dessert. It’s an irresistible treat for chocolate and nut lovers alike!
- Prep Time: 25 minutes
- Cook Time: 35 minutes Chill Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water (or hot coffee)
For the Caramel Pecan Filling:
- 1 cup brown sugar
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 cup toasted pecans, chopped
- 1 tsp vanilla extract
- Pinch of salt
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For Garnish (optional):
- Extra toasted pecans
- Caramel drizzle
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper. - Make the Chocolate Cake:
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add the eggs, milk, oil, and vanilla extract. Beat with an electric mixer on medium speed until smooth. Gradually add the boiling water (or hot coffee), mixing on low until the batter is smooth (it will be thin). Divide the batter evenly between the prepared pans. - Bake the Cake:
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. - Make the Caramel Pecan Filling:
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cream, cooking until the mixture bubbles and thickens (about 3-5 minutes). Remove from heat, stir in the chopped toasted pecans, vanilla extract, and a pinch of salt. Let it cool slightly before using. - Make the Chocolate Ganache:
Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips in a bowl, and let sit for 1-2 minutes. Stir until smooth and glossy. Let it cool slightly. - Assemble the Cake:
Place one cake layer on a serving plate. Spread the caramel pecan filling over the top. Add the second cake layer and pour the chocolate ganache over the top, allowing it to drip down the sides. - Garnish and Serve:
Garnish the cake with extra toasted pecans and drizzle with caramel sauce if desired. Let the cake sit for at least 30 minutes before slicing to allow the ganache to set.
Notes
- Toast the pecans in a dry skillet for 3-4 minutes to enhance their flavor.
- For easier slicing, refrigerate the cake for 30 minutes before serving.
- The cake can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 55g
- Sodium: 300mg
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