Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips
If you’re looking for a twist, you can substitute the semi-sweet chocolate chips with dark chocolate for a more intense flavor or add a handful of shredded coconut for a touch of tropical sweetness.
Instructions
- Preheat your oven to 325°F (163°C). Grease a 10-inch bundt pan generously with butter and dust it with cocoa powder to prevent sticking.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This step is key to achieving the cake’s tender crumb.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Reduce the mixer speed to low and gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing.
- Gently fold in the chopped pecans and chocolate chips with a spatula. These add a delightful crunch and pockets of melted chocolate throughout the cake.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International