Chocolate Pecan Pound Cake
The Chocolate Pecan Pound Cake is a delicious dense and moist pound cake filled with chocolate chunks, roasted pecans and drizzled with chocolate ganache. Your family will love it!
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Ingredients
- 2 Cups Plain Flour
- 225g/7.9oz Butter, softened
- 4 Eggs, room temperature
- 1 Cups ¾ Sugar
- 1 Tsp Vanilla Essence
- 1 Cup Sour Cream
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- 175g/6.2oz Dark Chocolate, chopped
- , 125g/4.4oz Pecans roughly chopped and roasted
- 175g/6.2oz Dark Chocolate, finely chopped
- ½ Cup Double Cream/Heavy Cream plus 2 Tbsp
- 7 Pecans
- ½ Cup chopped and roasted
Main:
Chocolate Ganache:
Topping:
Method:
- Preheat oven to 180C/350F.
- Butter grease a 24cm/10-inch Bundt pan and dust with flour.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, then add the vanilla essence.
- Sift and combine the flour, baking powder and baking soda in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined.
- Fold in the chopped chocolate and pecans.
- Pour the batter into your prepared bundt pan and smooth the top.
- Bake in oven for 1 hour, or until a skewer stick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning over onto a serving plate. Allow to cool completely before covering with chocolate ganache.
- Put the chopped chocolate and double cream in a small bowl and mix together. Heat in the microwave, stiring at 30 second intervals, until melted and smooth. If it is hot, allow to cool slightly before pouring on top of the cake.
- Decorate with whole and chopped pecans.
- Enjoy!
Chocolate Ganache: