Fudgy Chocolate Pecan Rum Cake
Jun 23, 2025 02:58 AM
This cake is decadent and celebratory and checks all of the boxes that in my world, make a great cake. Rich, fudgy, chocolatey, and worth the (slightly more than average) effort that it takes. Ground pecans and melted bittersweet chocolate give this cake it’s dense but soft consistency. A dark chocolate ganache with chopped toasted pecans on top initially seemed excessive but I’ve now decided they’re non-negotiable toppings. Oh and there’s a good amount of rum! A perfect boozy kick to go with all that chocolate. I hope you have a good excuse to make and eat your cake very soon!
This cake is best eaten at room temperature because its fudgy texture intensifies once refrigerated. And after you add the ganache, it does need to stay chilled, so leave individual slices out for a while so they soften and have the perfect balance of cakey and fudgy. They’re also great lightly warmed up.
I hope you enjoy this cake as much as I did!
Ingredients:
For the cake
- 225 gms dark chocolate (70% to 75% cocoa is best)
- 100 gms butter, at room temperature
- 1 and 1/2 cups pecans (150 gms)
- 4 eggs at room temperature
- 1 cup soft brown sugar (215 gms)
- 2 tsps vanilla extract
- 1/3 cup dark rum (60 ml)
- 1 cup all-purpose flour (120 gms)
- 1/4 tsp baking powder
For the topping
- 100 gms dark chocolate (55% to 66% cocoa)
- 1/2 cup cream (125 ml)
- 1/3 cup pecans (35 gms)
Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
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