Description
This Chocolate Pecan Loaf Cake is rich, moist, and filled with the perfect balance of chocolate flavor and crunchy pecans. A perfect dessert or snack for chocolate lovers!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- 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.
- Gradually mix in the dry ingredients alternately with the buttermilk. Begin with the dry ingredients, then alternate with the buttermilk until both are fully incorporated.
- Fold in the chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Notes
- For an extra touch, you can drizzle the cooled cake with melted chocolate or top it with whipped cream.
- Be careful not to overmix the batter to ensure the cake is light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 50 minutes