Chocolate Pecan Cake with Silky Ganache

👩‍🍳 Instructions

1️⃣ Make the Cake Batter

1. Preheat oven to 350°F (175°C).A fully heated oven ensures the layers rise evenly from the start.
2. Grease and flour two 9-inch round pans (or one 9×13 pan).This helps the cakes release cleanly and maintain structure.
3. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.Mix until fully combined to eliminate cocoa clumps and evenly distribute leaveners.
4. Add buttermilk, oil, eggs, and vanilla → mix until smooth.The mixture should become glossy and well-blended without overmixing.
5. Pour in hot coffee last (batter will be thin — this is correct!).The hot liquid blooms the cocoa, intensifying chocolate flavor and contributing to the cake’s moist texture.
6. Fold in the chopped pecans.Distribute them evenly so each slice has nutty crunch and aroma.

2️⃣ Bake

• Divide batter evenly into pans.
• Bake 30–35 minutes, or until a toothpick comes out clean.The centers should spring back lightly when touched.
• Let the cakes cool completely.Cooled layers are easier to frost without crumbs pulling away.
  

  3️⃣ Make the Ganache