Decadent Chocolate Pecan Cake with Rich Ganache Topping

Ingredients:

For the Cake:

1 ½ cups all-purpose flour

½ cup cocoa powder

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup unsalted butter, softened

1 cup granulated sugar

½ cup brown sugar

3 large eggs

1 tsp vanilla extract

1 cup sour cream or Greek yogurt

1 cup pecans, chopped

1 cup chocolate chips (optional)

For the Ganache Topping:

1 cup heavy cream

8 oz semi-sweet chocolate, finely chopped

1 tsp vanilla extract

½ cup pecans (whole or halved, for garnish)

Instructions:

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and line a loaf pan or cake pan.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or Greek yogurt, mixing until just combined.

Fold in the chopped pecans and chocolate chips (if using).

Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Ganache Topping:

In a small saucepan, heat the heavy cream until it begins to simmer.

Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for a minute.

Stir until smooth and glossy. Add vanilla extract and stir to combine.

Let the ganache cool slightly until it thickens but is still pourable.

Assemble the Cake:

Pour the ganache over the cooled cake, letting it drip down the sides.

Garnish with additional pecans on top.

Let the ganache set before slicing and serving.

Enjoy this deliciously indulgent treat with a hot cup of coffee or tea..