Pecan Sour Cream Cake

This is a Christmas classic in my family. It has great presentation value as you can be creative with the ganache and pecan topping. Enjoy!

What you need

Dry ingredients

• 2 cups all purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp salt

Wet ingredients

• 4 eggs
• 1 cup brown sugar
• 1 cup white sugar
• 1 cup vegetable oil
• 1/2 cup chopped pecans

Also, you will need

•  baker’s grade bittersweet chocolate
•  2 tbsp. sour cream

Ganache topping

• 1 square of baker’s grade semi-sweet chocolate
• 1 tbsp. butter
• 1/2 cup icing sugar
• 2 tbsp. milk

How to make it

Pre-heat your oven to 350 degrees farenheit.

Mix the dry ingredients. Mix the wet ingredients together. Combine the two in one bowl. Grate some bittersweet chocolate into the batter (not too much!). Add the sour cream by folding the batter over it. Do not mix it with the batter.

Pour batter into a greased bundt pan. Bake for one hour. DO NOT OPEN THE OVEN DOOR during this time. Baking times will vary by 1-2 minutes depending on the bundt pan you are using. For instance, the bundt pan in the featured image above requires only 57 minutes.

Remove from the oven and let cool. Turn over onto  a plate of your choice.

While the cake is cooling, prepare a bain marie to make the ganache topping. Start by melting the butter and chocolate first. Add the icing sugar. I recommend that the icing sugar be sifted first to avoid large bumps in your ganache. Add milk. Mix until uniform.

Pour over cake and decorate with pecans to taste.

TIP: I do not recommend any substitutions for this recipe. I have tried and was largely unsuccessful because the batter seems to be quite sensitive. This is great for one of those indulgent moments. Everyone’s entitled to a treat, right?