Decadent Chocolate Pecan Cake with Silky Ganache

If you’re a chocolate lover with a soft spot for rich, nutty flavors, this Decadent Chocolate Pecan Cake with Silky Ganache is about to become your new go-to dessert. Imagine a moist, fudgy chocolate cake studded with crunchy pecans, topped with a glossy layer of velvety ganache that melts in your mouth with every bite. This recipe is a perfect blend of convenience and indulgence—starting with a chocolate cake mix for ease, but elevated with the addition of toasty pecans and a luxurious homemade ganache. It’s the kind of dessert that looks and tastes like you spent hours in the kitchen, but it’s secretly simple enough for a weeknight treat or a last-minute gathering.

Whether you’re celebrating a special occasion, hosting a dinner party, or just craving something sweet to pair with your evening coffee, this cake delivers on all fronts. Let’s dive into the process of creating this irresistible dessert, complete with tips, variations, and serving ideas to make your baking experience as delightful as the cake itself!

Ingredients (Serves 12-15, for a 9×13-inch pan)

For the Cake:

1 box (15.25 oz) chocolate cake mix (choose your favorite brand—devil’s food or dark chocolate works beautifully)
3 large eggs, at room temperature
1 cup (240ml) water
½ cup (120ml) vegetable oil (or substitute with melted coconut oil for a subtle twist)
1 cup (120g) chopped pecans, lightly toasted for extra flavor

For the Silky Ganache:

1 cup (240ml) heavy cream
8 oz (225g) semi-sweet chocolate, chopped (or use chocolate chips for convenience)
Optional: 1 tsp vanilla extract or a pinch of sea salt for added depth

Optional Garnishes:

Extra chopped pecans, for sprinkling
A dusting of cocoa powder or powdered sugar
Fresh raspberries or strawberries for a pop of color

Equipment Needed

9×13-inch baking pan
Mixing bowls
Whisk or electric hand mixer
Spatula
Small saucepan or microwave-safe bowl (for ganache)
Toothpick or skewer for testing doneness
Cooling rack
Offset spatula (for spreading ganache)

Instructions

Step 1: Preheat and Prep

Preheat your oven to 175°C (350°F) with the rack in the center. Grease a 9×13-inch baking pan with butter or non-stick spray, then lightly dust with flour to prevent sticking. Alternatively, line the pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside while you prepare the batter.

Step 2: Make the Cake Batter

In a large mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Using a whisk or electric hand mixer, blend on medium speed for about 2 minutes until the batter is smooth and glossy. The beauty of using a cake mix is the consistency it provides, but you’ll elevate it with the next step. Gently fold in the chopped pecans with a spatula, ensuring they’re evenly distributed throughout the batter. The pecans add a delightful crunch and nutty richness that takes this cake to the next level.

Step 3: Bake the Cake

Pour the batter into the prepared pan, spreading it evenly with the spatula. Tap the pan lightly on the counter to release any air bubbles. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the toothpick shows wet batter, bake for an additional 3-5 minutes and check again. The cake should spring back lightly when touched, and the edges may start to pull away from the pan. Remove from the oven and let it cool completely in the pan on a cooling rack—this usually takes about 1-2 hours.

Step 4: Prepare the Silky Ganache

While the cake cools, make the ganache. Place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer—small bubbles will form around the edges, but don’t let it boil over. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes to allow the chocolate to melt. Then, stir gently with a spatula or whisk until the mixture is smooth and glossy. If you’d like, stir in a teaspoon of vanilla extract or a pinch of sea salt to enhance the flavor. Let the ganache cool slightly until it thickens to a pourable consistency (about 10 minutes).

Step 5: Assemble and Chill

Once the cake is completely cooled, pour the ganache over the top, starting in the center and letting it flow to the edges. Use an offset spatula to spread it evenly, creating a smooth, luxurious layer. For an extra touch, sprinkle a handful of chopped pecans over the ganache while it’s still wet, or add a light dusting of cocoa powder for a professional finish. Let the ganache set at room temperature for about 1 hour, or pop the cake in the fridge for 30 minutes to speed up the process.

Step 6: Slice and Serve

Once the ganache has set, slice the cake into squares or rectangles using a sharp knife (wipe the blade between cuts for clean edges). Serve at room temperature for the softest texture, or slightly chilled for a fudgier bite. Each piece offers a perfect harmony of moist chocolate cake, crunchy pecans, and silky ganache—pure decadence in every bite!

Tips for Success

Toast the Pecans: Lightly toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. This enhances their flavor and crunch.
Cool Completely: Ensure the cake is fully cooled before adding the ganache, or the heat will cause the ganache to slide off.
Ganache Consistency: If the ganache thickens too much while cooling, gently reheat it over a double boiler or in the microwave for 10-second intervals until pourable.
Room Temperature Eggs: Using room-temperature eggs helps the batter emulsify better, resulting in a smoother texture.

Serving Suggestions

This Chocolate Pecan Cake with Ganache is a versatile dessert that shines at any occasion. Serve it as the star of a dinner party alongside a scoop of vanilla ice cream or a dollop of whipped cream to cut through the richness. It’s also perfect for a cozy night in, paired with a glass of red wine or a hot cup of coffee. For a festive touch, garnish with fresh raspberries or strawberries—their tartness complements the chocolate beautifully. Slice into smaller squares for a potluck or bake sale, where it’s sure to disappear fast!

Storage and Make-Ahead Tips

Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days, if the ganache is set.
Refrigerator: Keep in the fridge for up to 5 days; the ganache will firm up, giving the cake a fudgier texture. Bring to room temperature before serving for the best flavor.
Freezing: Freeze the ungarnished cake (without ganache) for up to 2 months, wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge, then add fresh ganache before serving.

Why You’ll Love This Cake

This Decadent Chocolate Pecan Cake with Silky Ganache is the ultimate crowd-pleaser. It combines the ease of a boxed cake mix with the homemade touch of toasted pecans and a luscious ganache, making it approachable yet impressive. The contrast of textures—moist cake, crunchy pecans, and glossy ganache—creates a symphony of flavors that chocolate lovers will adore. It’s a recipe that proves you don’t need to be a master baker to create something truly special, perfect for beginners and seasoned cooks alike.

Variations to Try

Nut Swap: Replace pecans with walnuts, hazelnuts, or almonds for a different flavor profile.
Spiced Ganache: Add a pinch of cinnamon or cayenne to the ganache for a subtle kick.
Mocha Twist: Mix 1 tsp instant espresso powder into the ganache for a coffee-chocolate combo.
Gluten-Free Option: Use a gluten-free chocolate cake mix and double-check that your chocolate is gluten-free.
Mini Cakes: Bake the batter in muffin tins for individual portions, adjusting the baking time to 18-22 minutes.

Decadent Chocolate Pecan Cake with Silky Ganache