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Rich and moist Chocolate Pecan Loaf Cake with chocolate chips and pecans.

Chocolate Pecan Loaf Cake

A rich and moist loaf cake infused with chocolate and crunchy pecans, perfect for a cozy treat.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour For structure
  • ¾ cups Unsweetened cocoa powder For real chocolate flavor
  • 1 teaspoon Baking powder To help it rise
  • 1 teaspoon Baking soda To help it rise
  • ½ teaspoon Salt To balance the sweetness
Wet Ingredients
  • ½ cup Brown sugar For moisture and a warm caramel note
  • ½ cup Granulated sugar To keep the crumb light
  • 2 large Eggs For richness and binding
  • ½ cup Oil (neutral like canola or vegetable) For moist texture
  • ½ cup Sour cream or plain Greek yogurt For tenderness
  • 1 teaspoon Vanilla extract Enhances flavor
  • 1 cup Hot coffee or espresso Deepens cocoa flavor
Add-ins
  • 1 cup Pecans (chopped), plus extra for topping Star crunch of the cake
  • 1 cup Chocolate chips Optional but highly encouraged

Method
 

Preparation
  1. Preheat your oven to 350 F. Grease a standard loaf pan and line it with parchment.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a larger bowl, whisk the sugars with the eggs until smooth and thicker. Add oil, sour cream, and vanilla. Stir until silky.
  4. Pour in the hot coffee or espresso; it will look loose.
  5. Add the dry mix into the wet mix and stir gently until no dry flour remains. Avoid overmixing.
  6. Fold in chopped pecans and chocolate chips. Reserve some pecans for the top.
  7. Pour the batter into the pan, sprinkle with reserved pecans, and bake for about 50 to 65 minutes.
  8. Check for doneness with a toothpick; it should come out with a few moist crumbs.
  9. Cool in the pan for 15 minutes, then lift out to cool fully before slicing.

Notes

For the best texture, use oil not just butter, and do not skip sour cream or yogurt. Let the loaf cool completely before slicing to avoid crumbling.