Double Chocolate Bar Cake with Pecans
Submitted by robatchase
Dense chocolate tube cake loaded with melted chocolate bars plus chocolate syrup for double the flavor. Crunchy pecans throughout, no icing needed for this fudgy beauty.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
1 hrsThis old-fashioned tube cake packs serious chocolate punch by combining both melted chocolate bars and chocolate syrup in one batter.
You melt 8 chocolate bars with chocolate syrup for a thick, intense chocolate base that gives the cake its fudgy texture.
A full cup of chopped pecans adds crunch and nutty richness that balances all that chocolate sweetness.
The larger amount of flour (3½ cups) and longer baking time (75 minutes) creates a dense, moist cake that slices beautifully without any icing.
Pro Tips
- Cool the chocolate mixture completely before adding to the batter
- Alternate adding flour and buttermilk for a smooth batter without lumps
- Toast pecans for 5 minutes before chopping for deeper flavor
- Check doneness with a toothpick at 70 minutes to avoid overbaking
- This cake actually tastes better the next day as flavors develop
Ingredients
Directions
Melt bars and syrup together.
Cream butter and sugar.
Add eggs one at a time. Beat well.
Add cooled chocolate and mix well.
Add flour and buttermilk alternately.
Add pecans and vanilla last.
Bake in tube pan 1¼ hours at 350℉ (180℃).
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