Chocolate Pecan Cake with Ganache

Instructions

1️⃣ Make the Cake Batter

1. Preheat the oven: Set the oven to 350°F (175°C). Grease and flour two 9-inch round pans or a single 9×13 pan. Preparing the pans well helps the cakes release cleanly and prevents sticking.
2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Ensure the cocoa is evenly distributed so the cake bakes with consistent flavor and color.
3. Add wet ingredients: Pour in the buttermilk, vegetable oil, eggs, and vanilla. Mix just until smooth and no streaks of flour remain. The batter will begin to loosen slightly as the liquids fully hydrate the dry mixture.
4. Add hot coffee: Slowly pour in the hot coffee (or water). The batter will become very thin—this is intentional, as the hot liquid blooms the cocoa powder and contributes to a moist, tender crumb.
5. Fold in pecans: Gently fold in the chopped pecans so they are evenly distributed. Stir softly to avoid knocking out air from the batter.

2️⃣ Bake

• Divide the batter evenly between the prepared pans for uniform layers.
• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
• Allow the cakes to cool in the pans for a few minutes before transferring to a wire rack to cool completely. Fully cooled layers make frosting smoother and prevent melting.
  

  3️⃣ Make the Ganache