Chocolate Pecan Loaf Cake

The Chocolate Pecan Loaf Cake is a rich, moist, and indulgent dessert that combines the deep flavors of cocoa and the crunch of pecans. Perfect for any occasion, this cake is easy to prepare and delivers a deliciously satisfying treat with every slice.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup chopped pecans

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients alternately with the buttermilk, mixing until just combined. Fold in the chopped pecans.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Servings and Timing

• Servings: 8 slices
• Prep Time: 15 minutes
• Cooking Time: 50-60 minutes
• Total Time: 1 hour 10 minutes

Variations

• Add chocolate chips: For an extra chocolatey twist, add 1/2 cup of chocolate chips to the batter before baking.
• Nut-free version: Omit the chopped pecans for a nut-free loaf cake.
• Frosting: Top the cake with a chocolate ganache or a dusting of powdered sugar for an extra touch of sweetness.

Storage/Reheating

• Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze slices of the cake by wrapping them in plastic wrap and placing them in a freezer bag for up to 2 months.
• Reheating: To reheat, warm individual slices in the microwave for 10-15 seconds or in the oven at 300°F for 5-10 minutes.

10 FAQs

1. Can I use a different type of nut in place of pecans? Yes, walnuts or almonds can be used instead of pecans if desired.
2. Can I use regular milk instead of buttermilk? While buttermilk gives the cake a slightly tangy flavor and helps with tenderness, you can substitute regular milk, though the texture may be a little different.
3. How do I know when the cake is done? Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is done.
4. Can I make this cake without eggs? Yes, you can substitute eggs with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or a store-bought egg replacer.
5. Can I make this into cupcakes instead of a loaf cake? Yes, you can divide the batter into muffin tins and bake for about 18-20 minutes, or until a toothpick comes out clean.
6. Can I reduce the sugar in the recipe? Yes, you can reduce the sugar by up to 1/4 cup if you prefer a less sweet cake.
7. How can I make the cake more moist? For a moister cake, try adding an additional tablespoon of butter or a little more buttermilk.
8. Can I use a different type of flour? Yes, you can use whole wheat flour for a slightly denser texture, or gluten-free flour if you need a gluten-free option.
9. Can I add frosting to the cake? Absolutely! A chocolate ganache, buttercream frosting, or even a simple dusting of powdered sugar would complement the cake well.
10. Can I make this cake ahead of time? Yes, the cake can be made up to 2 days ahead. Store it tightly wrapped and at room temperature until ready to serve.

Conclusion

The Chocolate Pecan Loaf Cake is a decadent and satisfying treat perfect for chocolate lovers. The combination of rich cocoa and crunchy pecans makes each bite a delightful experience. Whether you’re serving it for a special occasion or enjoying it as an everyday dessert, this loaf cake is sure to impress.

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