Rich and Tasty Chocolate Pecan Cake Recipe UK
Rated 5.0 stars by 1 users
Category
Nuts
Servings
12
Prep Time
25 minutes
Cook Time
35 minutes
Calories
460
This delicious chocolate and pecan cake is a scrumptuous treat perfect for special occasions or indulgent snacking.
Featuring a moist, chocolatey sponge packed with toasted pecans and layered with a silky Whitakers dark chocolate ganache, this UK recipe is a dream for chocolate and nut lovers.
It serves 10–12, takes about 25 minutes to prep, and bakes in 30–35 minutes, with each slice around 460 calories.
Simple to make yet impressive, this cake is ideal for birthdays, celebrations, or sharing with friends and family, delivering deep, nutty flavours in every bite.
Ingredients
-
200g Whitaker’s dark chocolate
-
200g unsalted butter, cubed
-
200g light brown soft sugar
-
4 medium eggs
-
1 tsp vanilla extract
-
120ml whole milk
-
150g self-raising flour
-
50g cocoa powder
-
100g pecans, roughly chopped and lightly toasted
-
½ tsp salt
-
200g Whitaker’s dark chocolate, chopped
-
200ml double cream
-
25g unsalted butter
-
Extra toasted pecan halves
-
Chocolate shavings or curls
For the cake:
For the ganache frosting:
Optional topping:
Directions
Prep
Preheat your oven to 180°C (160°C fan) / Gas Mark 4.
Grease and line two 20cm (8-inch) round cake tins.
Melt the chocolate
In a heatproof bowl, melt the chocolate and butter over a pan of simmering water (or in short bursts in the microwave).
Stir until smooth and set aside to cool slightly.
Make the batter
In a large bowl, beat the eggs and sugar together until pale and fluffy (about 2–3 minutes).
Add the vanilla and milk, then slowly mix in the melted chocolate mixture.
Sift in the flour, cocoa powder, and salt.
Fold gently until just combined, then stir in the toasted chopped pecans.
Bake
Divide the batter evenly between the prepared tins.
Bake for 30–35 minutes or until a skewer inserted into the centre comes out clean.
Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
Make the ganache
Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream until it just begins to simmer.
Pour it over the chocolate, add the butter, and let sit for 2 minutes.
Stir until smooth and glossy.
Leave to cool until it reaches a spreadable consistency.
Assemble
Spread half the ganache over one cake layer, then place the second layer on top.
Cover the top and sides with the remaining ganache.
Decorate with extra pecan halves and chocolate curls, if using.
Recipe Notes
More Delicious Recipes:
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious portions of pecan and chocolate cake.
Calories per serving: 460 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade pecan cake.
Tips for Making Your Cake Moist and Rich
To ensure your Rich and Tasty Chocolate Pecan Cake is irresistibly moist and packed with deep flavour, follow these practical tips tailored to the recipe:
1 - Use High-Quality Ingredients
Opt for premium Whitakers dark chocolate and fresh, unsalted butter.
Quality ingredients enhance the cake’s richness and ensure a smooth, velvety texture in both the sponge and ganache.
2 - Don’t Overmix the Batter
When folding in the self-raising flour, cocoa powder, and pecans, mix gently until just combined.
Overmixing can deflate the batter, leading to a denser, less tender cake.
3 - Measure Ingredients Accurately
Use a digital scale for precise measurements, especially for the 150g self-raising flour and 200g light brown soft sugar.
Too much flour can dry out the cake, while the right sugar balance keeps it moist.
4 - Add Milk for Moisture
The 120ml whole milk in the recipe helps create a tender crumb.
Ensure it’s at room temperature to blend smoothly with the melted chocolate and butter mixture, preventing curdling.
5 - Toast the Pecans Properly
Lightly toast the 100g chopped pecans before adding them to the batter.
Toasting enhances their nutty flavour and prevents them from becoming soggy, adding texture and depth to the cake.
6 - Cool the Chocolate Mixture Slightly
After melting the 200g Whitakers dark chocolate and butter, let it cool briefly before mixing with the eggs and sugar.
This prevents the eggs from cooking and ensures a smooth, rich batter.
7 - Don’t Overbake
Bake the cake at 180°C (160°C fan) for 30–35 minutes, checking with a skewer.
Remove it when a few moist crumbs cling to the skewer—overbaking can dry out the sponge.
Start checking at 30 minutes.
How to Store Your Homemade Chocolate and Pecan Cake
To keep your cake fresh, moist, and full of its Whitakers dark chocolate and pecan flavour, proper storage is essential.
Once the cake has cooled completely and the ganache has set, cover it tightly with cling film or place it in an airtight container.
It will stay fresh at room temperature for up to 3 days, provided the environment isn’t too warm or humid.
For longer storage, refrigerate the cake for up to 5 days, ensuring it’s well-sealed to prevent it from absorbing fridge odours.
Before serving, bring the cake to room temperature to restore its soft, rich texture and enhance the ganache’s creaminess.
If you’ve added optional toppings like pecan halves or chocolate curls, consider adding them just before serving to maintain their crunch and appearance.
For gifting, wrap the cake securely in cling film and place it in a decorative tin to preserve its flavour and moistness.
Avoid storing in direct sunlight or humid conditions, as these can soften the sponge and affect the ganache.
Nutritional Information
| Nutrient | Per slice (approx. for 12 slices) |
|---|---|
| Energy | 485 kcal |
| Fat | 29 g |
| of which saturates | 13 g |
| Carbohydrates | 50 g |
| of which sugars | 36 g |
| Fibre | 3.5 g |
| Protein | 6.5 g |
| Salt | 0.4 g |
These values are estimates based on a typical rich chocolate pecan cake recipe and may vary with exact ingredients and portion size.
The History of Chocolate Pecan Cake in the UK
Pecans come from North America. British traders brought the nuts to the UK in the 1700s. At first only rich families could enjoy them as a special treat.
In Victorian times, cakes with nuts grew popular for afternoon tea. Bakers added walnuts or almonds to sponges and fruit cakes. At the same time, chocolate cakes became more common as cocoa powder reached more shops.
Chocolate pecan cake combines the American love of pecans with British chocolate baking. The soft, buttery nuts add crunch and richness to a moist chocolate sponge. Dark chocolate ganache on top makes it even more special.
By the end of the 1900s, pecans were easy to buy in supermarkets across the UK. Home bakers and tearooms began using them in chocolate cakes for birthdays, Christmas and other celebrations.
Today chocolate pecan cake stays popular in UK homes and cafes. It gives a nice change from plain chocolate cake and suits British tastes for cakes that are not too sweet. The mix of smooth chocolate and crunchy nuts makes it a favourite for sharing with family and friends.
