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Chocolate Pecan Truffle Cake Recipe

Chocolate Pecan Truffle Cake Recipe
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★★★★★

4.8 from 10 reviews

This decadent Chocolate Pecan Truffle Cake combines moist chocolate layers with a creamy cream cheese frosting, rich caramel-pecan topping, and a glossy chocolate ganache drizzled to perfection. Finished with luxurious chocolate truffles, it’s the ultimate indulgence for chocolate and nut lovers alike, perfect for special occasions or anytime you crave a sophisticated dessert.

Ingredients

Scale

Cake

  • 1 and 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil

Cream Cheese Frosting

  • 1 cup cream cheese, softened
  • 1/4 cup powdered sugar

Topping

  • 1 cup chopped pecans
  • 1/2 cup caramel sauce

Ganache

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Decoration

  • 6 chocolate truffles
  • Extra chopped pecans for garnish (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and lightly flour a square baking pan to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, and baking powder making sure all dry ingredients are well combined.
  3. Add Wet Ingredients: Beat in the eggs, milk, and vegetable oil to the dry mixture. Whisk until the batter is smooth and free of lumps.
  4. Bake the Cake: Pour the batter evenly into the prepared pan. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
  5. Prepare Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese with powdered sugar until creamy and smooth. Spread this mixture evenly over the cooled cake.
  6. Make Caramel Pecan Topping: Mix the chopped pecans with the caramel sauce until pecans are well coated, then layer this mixture evenly over the cream cheese frosting.
  7. Make Chocolate Ganache: Heat the heavy cream until just simmering, then pour it over the semi-sweet chocolate chips. Let sit for a minute, then stir until smooth and glossy.
  8. Apply Ganache: Pour the warm ganache over the caramel pecan layer, allowing it to drip attractively down the sides of the cake.
  9. Decorate: Arrange the chocolate truffles on top of the ganache and sprinkle extra chopped pecans if desired for an elegant finishing touch.
  10. Chill and Serve: Refrigerate the cake for at least 1 hour before slicing to allow layers to set. Serve chilled or at room temperature for the best flavor and texture.

Notes

  • You can substitute walnuts or almonds if pecans are not available or if there is a nut allergy concern.
  • For a deeper chocolate flavor, consider using Dutch-processed cocoa powder.
  • If the ganache thickens before pouring, gently reheat it to restore pourable consistency.
  • Use full-fat cream cheese and heavy cream for the creamiest texture.
  • Store leftover cake in an airtight container in the refrigerator for up to 4 days.
  • Allow cake to rest at room temperature for 15 minutes before serving for optimal taste.

Nutrition

Keywords: chocolate, pecan, caramel, truffle, cake, dessert, baking, ganache, cream cheese, decadent, sweet, nuts

Find it online: https://maicook.com/chocolate-pecan-truffle-cake-recipe/