Pecan Fudge Cake Recipe

Name: Pecan Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE:; 5 oz unsweetened chocolate; 10 oz unsalted butter; 5 large eggs at room temperature; 2 1/2 cups sugar; 1 1/4 cups unsifted all purpose flour; 2 tsp vanilla extract; 2 Tbsp dark rum; 1/4 tsp salt; 2 cups diced pecans; ICING:; 5 oz bittersweet chocolate; 1 oz unsweetened chocolate; 2 oz unsalted butter; 1 Tbs corn syrup; 20 pecan 1/2's for garnish (or 3/4 cup finely chopped pecans)

Servings: persons

CAKE:
5 oz unsweetened chocolate
10 oz unsalted butter
5 large eggs at room temperature
2 1/2 cups sugar
1 1/4 cups unsifted all purpose flour
2 tsp vanilla extract
2 Tbsp dark rum
1/4 tsp salt
2 cups diced pecans
ICING:
5 oz bittersweet chocolate
1 oz unsweetened chocolate
2 oz unsalted butter
1 Tbs corn syrup
20 pecan 1/2's for garnish (or 3/4 cup finely chopped pecans)

1
CAKE:
2
Preheat oven to 350 F. Grease 9-inch round by by 2-inch deep cake tin with melted shortening. Line greased pan with parchment paper (bottom and side). Grease well the parchment paper.
3
Melt the chocolate and butter over low heat and set aside to cool. Place eggs in large mixing bowl and whisk together with sugar until just blended. (Do not over-beat). Stir in flour, vanilla, rum, salt until flour is absorbed (do not over beat). Gently fold in pecans. Pour into prepared pan and bake for 60-70 minutes until the center is just firm. Cool in pan for 15 minutes, then turn upside down on rack to cool.
4
ICING:
5
When cake is completely cool combine chocolates, butter and corn syrup and melt slowly over low heat. Set aside for 20-30 minutes to thicken and then spread over top and sides of cake. Garnish with pecan halfs around top edge of cake or sprinkle finely chopped pecans over top of cake.

5695

kcal

Calories

505

Fat

285

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: CAKE:, 5 oz unsweetened chocolate, 10 oz unsalted butter, 5 large eggs at room temperature, and more.

Yes, Pecan Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan Fudge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions