This Chocolate Pecan Piecaken is seriously AMAZING and is such a show-stopping dessert! A rich chocolate cake FILLED with a gooey pecan pie and covered in chocolate ganache. Absolutely incredible!
Ingredients
One 15.25 ounce box chocolate cake mix, plus ingredients on back of box to prepare a cake
One 8″ or 9″ prepared whole pecan pie
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
Pecan halves for garnishing cake
Instructions
Preheat oven to 350° degrees F. Liberally grease a 9″ or 10″ springform pan with cooking spray. For easier removal, I also like adding a round of parchment paper to the bottom of the cake pan.
Prepare the cake batter according to box instructions. Pour half of the batter into the prepared pan. Remove any packaging from the pie and place it upside down into the cake batter in the pan. Pour the remaining cake batter over the pie.
Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. I recommend checking at the 30 minute mark to see if it is browning too quickly; if so, tent loosely with foil. Cool the cake in the pan completely.
To make the ganache: heat up the heavy cream until warm to the touch in a small microwaveable bowl, about 40 seconds in the microwave. Pour the chocolate chips to the hot cream and let set for 5 minutes. Stir until smooth and glossy, then pour the ganache over the cake. Garnish with pecan halves.
