Chocolate Cake with Chocolate-Pecan Frosting

Chocolate Cake with Chocolate-Pecan Frosting Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 12

Introduction

Indulge in the rich and decadent flavors of this Chocolate Cake with Chocolate-Pecan Frosting. This classic dessert is perfect for any occasion and is sure to satisfy your sweet tooth.

History

Chocolate cake has been a beloved dessert for centuries, with its origins dating back to the 18th century. The combination of chocolate and cake has been a winning combination ever since, and this recipe puts a delicious twist on the classic treat.

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
Pinch of salt
8 tbsp (1 stick) unsalted butter, cut up
8 tbsp (1 stick) margarine, cut up
1 cup water
0.33 cup unsweetened cocoa powder (not Dutch process)
0.75 cup sour cream
2 large eggs
1 tsp vanilla extract
Frosting
8 tbsp (1 stick) unsalted butter, cut up
0.33 cup plus 1 tbsp milk
0.25 cup unsweetened cocoa powder (not Dutch process)
1 lb (454 g) (about 4.33 cups) confectioners' sugar, sifted
1 tsp vanilla extract
1 cup (4 oz (113 g)) coarsely chopped pecans, toasted

How to prepare

To make the cake:
Position a rack in the center of the oven and preheat to 350°F (177°C). Lightly butter and flour a 13 x 9-inch baking pan, tapping out the excess flour.
In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
In a medium saucepan, bring the butter, margarine, water, and cocoa to a boil over high heat, stirring to dissolve the butter and margarine.
Pour the butter mixture into the flour mixture and whisk well.
Add the sour cream, then the eggs and vanilla, and beat well.
Spread the batter evenly in the prepared pan.
Bake until the cake springs back when pressed in the center, about 35 minutes.
Remove the cake from the oven and place it on a wire rack.
To make the frosting:
In a large saucepan, bring the butter, milk, and cocoa to a boil over medium heat, stirring to dissolve the butter.
Gradually stir in the confectioners' sugar, then the vanilla.
Stir in the chopped pecans.
Pour the frosting over the warm cake.
Cool the cake in the pan on the rack.
Cut the cake into pieces and serve directly from the pan.

Variations

Add a teaspoon of espresso powder to the cake batter for a richer chocolate flavor.
Swap out the pecans for walnuts or almonds in the frosting for a different nutty twist.
Drizzle melted chocolate over the top of the cake for an extra chocolatey touch.

Cooking Tips & Tricks

Be sure to properly grease and flour your baking pan to prevent the cake from sticking.

- Use high-quality cocoa powder for the best flavor.

- Toasting the pecans before adding them to the frosting will enhance their nutty flavor.

- Allow the cake to cool completely before frosting to prevent the frosting from melting.

Serving Suggestions

Serve this Chocolate Cake with Chocolate-Pecan Frosting with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.

Cooking Techniques

Whisking the dry ingredients together before adding the wet ingredients ensures a well-mixed batter.

- Beating the eggs and vanilla extract well helps to incorporate air into the batter for a light and fluffy cake.

Ingredient Substitutions

You can use vegetable oil instead of butter or margarine in the cake batter.

- Almond milk can be used as a dairy-free alternative in the frosting.

Make Ahead Tips

This cake can be made a day in advance and stored in an airtight container at room temperature. Frost the cake just before serving for the best results.

Presentation Ideas

Top the cake with additional chopped pecans or a dusting of cocoa powder for a beautiful presentation.

Pairing Recommendations

Pair this Chocolate Cake with Chocolate-Pecan Frosting with a glass of milk or a cup of coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, microwave individual slices for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of this Chocolate Cake with Chocolate-Pecan Frosting contains approximately 350 calories.

Carbohydrates

Each serving of this Chocolate Cake with Chocolate-Pecan Frosting contains approximately 45 grams of carbohydrates.

Fats

Each serving of this Chocolate Cake with Chocolate-Pecan Frosting contains approximately 15 grams of fat.

Proteins

Each serving of this Chocolate Cake with Chocolate-Pecan Frosting contains approximately 4 grams of protein.

Vitamins and minerals

This dessert is not a significant source of vitamins and minerals.

Alergens

This recipe contains dairy (butter, milk, sour cream, eggs) and nuts (pecans). It may not be suitable for those with dairy or nut allergies.

Summary

This Chocolate Cake with Chocolate-Pecan Frosting is a rich and indulgent dessert that is best enjoyed in moderation due to its high sugar and fat content.

Summary

This Chocolate Cake with Chocolate-Pecan Frosting is a delicious and indulgent dessert that is perfect for any occasion. With its rich chocolate flavor and nutty frosting, it is sure to be a hit with your family and friends. Enjoy a slice (or two) of this decadent treat today!

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was given to me by my dear friend, Mrs. Thompson, who had been making this chocolate cake with chocolate-pecan frosting for years. I remember the way she talked about the cake with such passion, describing how it was always a hit at parties and family gatherings. I knew I had to try it for myself.

Mrs. Thompson invited me over to her house one afternoon to show me how to make the cake. As soon as I walked into her kitchen, I was hit with the delicious aroma of chocolate and pecans. Mrs. Thompson had all the ingredients laid out on the counter, ready to be mixed together to create a masterpiece.

She started by creaming together the butter and sugar, adding in the eggs one at a time. As she mixed in the cocoa powder, flour, and buttermilk, the batter began to take on a rich, chocolatey hue. Mrs. Thompson poured the batter into a greased cake pan and placed it in the oven to bake.

While the cake was baking, Mrs. Thompson showed me how to make the chocolate-pecan frosting. She melted chocolate and butter together in a saucepan, then stirred in powdered sugar and chopped pecans. The mixture became thick and fudgy, perfect for spreading on top of the cake.

When the cake was done baking, Mrs. Thompson removed it from the oven and let it cool before spreading the frosting on top. The smell of chocolate and pecans filled the kitchen, making my mouth water in anticipation.

After she finished frosting the cake, Mrs. Thompson cut us each a slice to enjoy. The cake was moist and decadent, with a rich chocolate flavor that was perfectly complemented by the crunchy pecans in the frosting. It was truly a masterpiece.

I thanked Mrs. Thompson for teaching me how to make the cake, and she handed me a copy of the recipe so I could make it at home. I couldn't wait to share this delicious dessert with my family and friends.

Over the years, I have made this chocolate cake with chocolate-pecan frosting countless times. It has become a staple at birthdays, holidays, and special occasions. Each time I bake it, I think of Mrs. Thompson and the day she taught me how to make it.

I have also added my own twist to the recipe, experimenting with different types of chocolate and nuts to create new flavor combinations. My grandchildren especially love when I make a white chocolate version with macadamia nuts, but the original chocolate-pecan recipe remains a favorite.

As I pass on this recipe to my grandchildren, I hope they will continue to make this cake for years to come. It is more than just a dessert – it is a reminder of the joy of cooking and sharing delicious food with loved ones.

I am grateful to Mrs. Thompson for introducing me to this wonderful recipe, and for inspiring me to become the cook I am today. The memories we shared in her kitchen will always hold a special place in my heart, just like the chocolate cake with chocolate-pecan frosting that brings joy to all who taste it.