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Gooey Chocolate Pecan Cake Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Gooey Chocolate Pecan Cake Recipe

This gooey chocolate pecan cake is rich, moist, and pressure-cooked to melt-in-your-mouth perfection — a decadent dessert for any night.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 420 kcal

Equipment

  • 1 Mixing bowl for combining dry and wet ingredients
  • 1 Saucepan for heating butter, oil, cocoa, and water
  • 1 Pressure cooker for cooking the cake
  • 1 Cake pan must fit inside pressure cooker
  • 1 Trivet or rack to elevate cake pan inside cooker

Ingredients
  

Cake & Frosting Ingredients

  • 1 cup all-purpose flour the base of your cake’s tender crumb
  • ½ teaspoon baking soda helps the cake rise just right
  • 1 cup sugar for sweet, gooey goodness
  • ¼ teaspoon salt balances the flavors
  • ¼ cup butter gives that rich, buttery feel
  • ¼ cup canola oil keeps the cake moist and soft
  • 2 tablespoons cocoa powder packed with chocolatey punch
  • ½ cup water blends everything smooth
  • ¼ cup buttermilk adds slight tang and tender pull
  • 1 egg holds everything together with a little magic touch
  • ½ teaspoon vanilla extract brings all the flavors home
  • ½ cup chopped pecans the crunchy surprise that rocks this cake
  • ¼ cup butter (for frosting)
  • 2 tablespoons cocoa (for frosting)
  • 4 tablespoons milk (for frosting)
  • ½ cup chopped pecans (for frosting)
  • 2 cups powdered sugar (for frosting)
  • ½ teaspoon vanilla (for frosting)
  • Vanilla ice cream for serving

Instructions
 

Instructions

  • Get your pressure cooker ready with a clean, properly set sealing ring.
  • Whisk together flour, baking soda, sugar, and salt in a bowl until evenly combined.
  • In a saucepan over medium heat, melt butter, canola oil, cocoa powder, and water until smooth.
  • Pour cocoa mixture into dry ingredients and stir to combine. Add buttermilk, egg, and vanilla. Mix batter until smooth and glossy.
  • Fold in chopped pecans. Pour batter into a greased pan that fits inside your pressure cooker.
  • Place a trivet or rack in cooker, add 1 cup water. Set cake pan on top.
  • Seal the lid and set cooker to high pressure for 25 minutes.
  • Let it slow release for 10 minutes, then quick release the remaining pressure.
  • Carefully remove lid and check cake doneness with toothpick—should come out with a few moist crumbs.

Notes

Top with vanilla ice cream and enjoy warm for a rich dessert experience.