Ingredients
Scale
For the Chocolate Pecan Loaf
- 1¾ cups (210 g) all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ¾ cup (180 ml) buttermilk, at room temperature
- ½ cup (120 g) sour cream, at room temperature
- 1 cup (about 110 g) pecans, toasted and roughly chopped
For the Chocolate Ganache
- 7 oz (198 g) semisweet or dark chocolate, finely chopped
- ½ cup (120 ml) heavy cream
- 1 tablespoon (14 g) unsalted butter
For the Topping
- ½ cup (about 55 g) toasted pecans, roughly broken
Optional for a Slightly Crisper Top
- 1 teaspoon granulated or coarse sugar
- 2 tablespoons toasted pecans, reserved from the loaf mixture
Instructions
- Preheat the oven. Set the oven to 350°F (175°C). Position a rack in the center.
- Prepare the pan. Lightly grease a 9 × 5-inch loaf pan. Line it with parchment paper, leaving an overhang on two sides for easy removal.
- Toast the pecans. Spread the pecans on a baking sheet. Toast at 350°F for about 6–9 minutes, stirring once. Remove them when fragrant and lightly browned. Let them cool completely.
- Prepare the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Break up any cocoa lumps.
- Cream the butter and sugars. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for about 2–3 minutes, until creamy and slightly lighter.
- Add the eggs. Beat in the eggs one at a time. Mix briefly after each addition. Add the vanilla.
- Combine the dairy. In a separate bowl or measuring jug, stir the room-temperature buttermilk and sour cream together.
- Finish the batter. Add about one-third of the dry ingredients to the butter mixture. Mix on low. Add half of the buttermilk mixture. Repeat, finishing with the remaining dry ingredients.
- Add the pecans. Fold 1 cup of cooled, roughly chopped toasted pecans into the batter with a spatula. Stop folding once evenly distributed.
- Fill the pan. Transfer the thick batter to the prepared loaf pan and gently level the top.
- Optional crust step. For a slightly crisper exposed surface, sprinkle 1 teaspoon coarse or granulated sugar and about 2 tablespoons reserved toasted pecans over the batter.
- Bake. Bake for approximately 50–60 minutes. Start checking around the 48–50 minute mark. A toothpick inserted into the center should come out with a few moist crumbs but no raw batter.
- Cool in the pan. Leave the loaf in its pan for 15 minutes.
- Cool on a rack. Lift the loaf out using the parchment paper. Transfer it to a wire rack. For a thick ganache like the reference image, allow the loaf to cool completely.
- Prepare the ganache. Put the finely chopped chocolate into a heatproof bowl. Heat the heavy cream until steaming, but do not let it vigorously boil.
- Melt the chocolate. Pour the hot cream over the chopped chocolate. Leave untouched for 2 minutes.
- Finish the ganache. Add 1 tablespoon butter. Stir slowly from the center outward until smooth and glossy.
- Thicken slightly. Let the ganache stand for several minutes until it becomes thick enough to sit on top of the loaf without immediately running off.
- Decorate. Spoon the ganache over the loaf. Spread it toward the edges while leaving natural waves and ridges.
- Add the pecans. Scatter roughly broken toasted pecans across the ganache. Mix larger pecan halves with smaller pieces for the rustic appearance seen in the finished loaf.
- Set and slice. Allow the ganache to set before cutting. Use a sharp knife and wipe the blade between slices for cleaner cuts.
Notes
- Do not skip toasting the pecans. It gives them a deeper flavor and firmer crunch.
- Let toasted pecans cool completely before adding them to the batter.
- Use room-temperature eggs, buttermilk, and sour cream.
- Do not overmix once the flour has been added.
- Roughly chop the pecans rather than making every piece identical.
- A few moist crumbs on the toothpick are preferable to wet batter.
- If the loaf browns too quickly, loosely cover it with foil near the end of baking.
- Let the loaf cool completely for the thickest ganache topping.
- Do not make the ganache perfectly smooth. Slight waves create the rustic appearance of the reference cake.
- For the closest visual match, use some whole pecan halves on top along with broken pieces.
- The optional teaspoon of sugar is specifically for a slightly crisper exposed top. It is not part of the original base formula.
- The finished loaf should have a dark brown crumb with clearly visible pale pecan pockets.
- Prep Time: 25 minutes
- Cooling & Finishing Time: 1 hour 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired