Dark Chocolate Semi-Naked Cake

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Grease and flour a 20cm round cake pan.

   Tip: Use a digital thermometer to ensure accurate temperature reading.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

   Tip: Sift the dry ingredients to remove any lumps.

3. 3

   In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 2 minutes.

   Tip: Use a stand mixer for easier mixing and less fatigue.

4. 4

   Add eggs one at a time, beating well after each addition.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir the chocolate until smooth and glossy.

6. 6

   Pour the melted chocolate into the butter mixture and beat until well combined.

   Tip: Be patient and don't overmix.

7. 7

   Gradually add the dry ingredients to the chocolate mixture, beating until just combined.

   Tip: Don't overmix, or the cake will be tough.

8. 8

   Pour half of the batter into the prepared cake pan.

   Tip: Don't worry if the batter doesn't cover the entire pan.

9. 9

   Sprinkle the pecans over the batter.

   Tip: Use a generous amount, but not so much that the cake is overwhelmed.

10. 10

    Pour the remaining batter over the pecans.

    Tip: Use a spatula to smooth the top and remove any air pockets.

11. 11

    Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

    Tip: Don't overbake, or the cake will be dry.

12. 12

    Let the cake cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.

    Tip: Use a serrated knife to level the cake if necessary.