Dark Chocolate Cake with Buttermilk Pecan Frosting

This Dark Chocolate Cake with Buttermilk Pecan Frosting is a decadent and irresistible dessert that perfectly balances rich, dark chocolate with a creamy, nutty frosting. It’s soft, moist, and full of flavor, making it ideal for celebrations, holidays, or whenever you crave a bakery-style cake at home. The buttermilk adds a tangy note that complements the chocolate, while the pecans bring delightful crunch and depth. Best of all, this recipe is simple to make and turns out beautifully every time.

Ingredients

For the Chocolate Cake:
• 1 ¾ cup (210 g) all-purpose flour
• ¾ cup (90 g) dark cocoa powder
• 2 cups (400 g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs, beaten
• 1 cup (237 g) coffee
• 1 cup (240 g) buttermilk
• ½ cup (112 g) vegetable oil
• 1 teaspoon vanilla extract

For the Buttermilk Pecan Frosting:
• 1 cup butter
• ½ cup dark cocoa powder
• ⅓ cup buttermilk
• 1 teaspoon vanilla extract
• 3 cups confectioners sugar
• 1 cup pecans, roughly chopped

Instructions

For the Cake:

1. Preheat oven to 350°F and grease or line a 9×13-inch pan with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add eggs, coffee, buttermilk, oil, and vanilla extract.
4. Stir or whisk until the batter is smooth and well combined. The batter will be thin and dark.
5. Pour the batter evenly into the prepared pan.
6. Bake for 40–50 minutes. Begin checking at 40 minutes—insert a toothpick into the center; it should come out with a few crumbs but no wet batter.
7. Let the cake cool in the pan for at least 15 minutes before frosting.

For the Frosting:

1. In a saucepan over medium-low heat, combine butter, cocoa powder, and buttermilk.
2. Stir occasionally until butter melts and mixture is smooth.
3. Remove from heat and add vanilla extract.
4. Gradually whisk in confectioners sugar, one cup at a time, until you achieve a pourable, slightly runny consistency.
5. Stir in the chopped pecans or pour the frosting over them and mix well.
6. Pour the warm frosting evenly over the cooled cake.
7. Let the cake sit for 1 hour at room temperature or refrigerate for 30 minutes before slicing.

Serving and Storage Tips

• Serve this cake at room temperature for the best flavor and texture.
• The frosting sets beautifully as it cools, creating a glossy finish with a soft crunch from the pecans.
• Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• For a warm, gooey texture, microwave individual slices for 10–15 seconds before serving.
• To freeze, wrap slices tightly in plastic wrap and aluminum foil, then store in a freezer-safe container for up to 3 months.
• Thaw overnight in the refrigerator and bring to room temperature before enjoying.

Variations

1. Double Chocolate Chip Cake – Add 1 cup of dark chocolate chips to the batter for an extra burst of chocolate in every bite.
2. Espresso Infused Cake – Replace half the coffee with espresso to intensify the chocolate flavor and add a hint of bitterness.
3. Nut-Free Chocolate Cake – Skip the pecans and top the cake with smooth chocolate ganache instead.
4. Coconut-Pecan Frosting – Add ½ cup shredded coconut to the frosting for a richer, more tropical flavor.
5. Salted Caramel Drizzle – After frosting, drizzle salted caramel sauce on top for a sweet and salty finish.
6. Peanut Butter Swirl Cake – Swirl ½ cup melted peanut butter into the frosting for a creamy, nutty twist.
7. Layer Cake Style – Bake the batter in two 9-inch round pans and layer with frosting between for a bakery-style presentation.
8. Mint Chocolate Cake – Add ½ teaspoon peppermint extract to the batter and garnish with crushed peppermint candies.
9. Mocha Cake – Mix 2 tablespoons of instant coffee granules into the batter for a mocha-inspired dessert.
10. Chocolate Orange Cake – Add 1 tablespoon orange zest to the batter and a splash of orange extract for a citrusy note.
11. Chocolate Raspberry Cake – Spread raspberry jam between the cake and frosting for a fruity layer.
12. German Chocolate Variation – Add a coconut-pecan frosting on top instead of buttermilk frosting for a German chocolate twist.
13. Gluten-Free Version – Use a 1:1 gluten-free flour blend in place of all-purpose flour for a celiac-friendly dessert.
14. Spiced Chocolate Cake – Add 1 teaspoon cinnamon and ¼ teaspoon cayenne for a warm, spicy kick.
15. Moist Vegan Chocolate Cake – Substitute eggs with flax eggs, buttermilk with almond milk and vinegar, and butter with vegan margarine.

FAQs

1. Can I use regular cocoa powder instead of dark cocoa?
   Yes, but dark cocoa adds a deeper, more intense flavor. Regular cocoa will make the cake slightly lighter in color and taste.
2. Can I make this cake ahead of time?
   Absolutely. Bake the cake up to two days in advance and store it tightly covered. Add the frosting on the day you plan to serve it.
3. Why is the batter so thin?
   This cake has a high liquid content (coffee and buttermilk), which creates a moist and tender crumb after baking.
4. Can I use milk instead of buttermilk?
   You can make a quick substitute by mixing 1 cup milk with 1 tablespoon vinegar or lemon juice and letting it sit for 5 minutes.
5. What’s the best way to chop pecans?
   Use a sharp knife or pulse them a few times in a food processor—avoid over-processing to keep texture.
6. Can I use a different pan size?
   Yes. For cupcakes, reduce the baking time to 18–22 minutes. For two 9-inch round pans, bake 30–35 minutes.
7. What kind of coffee should I use?
   Any brewed coffee works—strong coffee enhances the chocolate flavor, but it won’t make the cake taste like coffee.
8. Can I skip the coffee?
   Yes. Substitute with hot water or milk, but coffee intensifies the chocolate richness.
9. Can I freeze the frosting separately?
   Yes, store frosting in an airtight container for up to 2 months. Thaw and stir before using.
10. How do I prevent the frosting from becoming too thick?
    Add a tablespoon of buttermilk at a time until the desired consistency is reached.

This Dark Chocolate Cake with Buttermilk Pecan Frosting is the perfect treat for anyone who loves deep, rich chocolate flavor combined with a smooth, nutty frosting. Every bite melts in your mouth, offering the perfect mix of texture and sweetness. Whether you’re serving it for a special occasion or a simple family dessert, this cake always impresses with its homemade charm and irresistible taste. It’s easy to make, beautifully moist, and sure to become one of your go-to chocolate cake recipes.

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