@aannmiller
Chocolate Pecan Loaf Cake With Caramel Drizzle
This cake combines the deep flavors of chocolate and pecans with the sweet richness of caramel, creating a deliciously decadent dessert that’s sure to impress. Enjoy baking and indulging in this sweet treat!
Ingredients
Steps
Nutrition Facts
Ingredients
Scale
Scale
For The Cake
For The Caramel Drizzle
For Garnish
Steps
1
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan.
Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan.
2
Mix Dry Ingredients:
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
3
Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract.
In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract.
4
Combine with Dry Ingredients:
Alternately add dry ingredients and buttermilk to the creamed mixture, starting and ending with dry ingredients. Fold in chopped pecans and chocolate chips.
Alternately add dry ingredients and buttermilk to the creamed mixture, starting and ending with dry ingredients. Fold in chopped pecans and chocolate chips.
5
Bake the Cake:
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
6
Prepare Caramel Drizzle:
In a small saucepan over medium heat, combine brown sugar, heavy cream, and butter. Bring to a simmer and cook until thickened, about 5-7 minutes.
Remove from heat and stir in vanilla extract and a pinch of salt. Let cool slightly until thick but pourable.
In a small saucepan over medium heat, combine brown sugar, heavy cream, and butter. Bring to a simmer and cook until thickened, about 5-7 minutes.
Remove from heat and stir in vanilla extract and a pinch of salt. Let cool slightly until thick but pourable.
7
Assemble and Garnish:
Drizzle the warm caramel over the cooled cake.
Arrange whole pecans on top of the caramel for a decorative touch.
Drizzle the warm caramel over the cooled cake.
Arrange whole pecans on top of the caramel for a decorative touch.
8
Serve:
Slice and serve the cake once the caramel has set slightly.
Slice and serve the cake once the caramel has set slightly.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories350kcal17%
-
Fat22g1%
-
Saturated Fat10g0%
-
Carbohydrates36g1%
-
Fiber2g0%
-
Sugar20g1%
-
Protein5g0%
-
Cholesterol80mg4%
-
Sodium250mg12%
Percent Daily Values are based on a 2,000 calorie diet.