Moist Chocolate & Carrot Cake with Pecans

Directions

1. 1

   Preheat your oven to 340°F (convection). Grease and flour a 9-inch round cake pan or line it with parchment paper.

2. 2

   Peel and finely grate the carrots. Spread them on a clean kitchen towel and press lightly to remove excess moisture, then set aside.

3. 3

   In a large mixing bowl, whisk the whole eggs with the cane sugar vigorously for 3 to 4 minutes, until the mixture turns pale and doubles in volume.

4. 4

   Incorporate the olive oil in a thin stream while continuing to mix gently, then add the pinch of salt.

5. 5

   Sift the flour with the baking powder and cinnamon directly into the bowl. Mix delicately with a rubber spatula, folding the batter to keep it light.

6. 6

   Add the grated carrots, chocolate chips, and chopped pecans. Mix one last time to distribute the ingredients evenly.

7. 7

   Pour the batter into the prepared pan and bake for 45 to 50 minutes at 340°F. Check for doneness by inserting a knife into the center: it should come out with a few moist crumbs but no raw batter.

8. 8

   Let the cake cool for 10 minutes in the pan, then unmold onto a wire rack and let it cool completely for at least 30 minutes before glazing.

9. 9

   Prepare the ganache: heat the heavy cream in a small saucepan until simmering. Pour it in three batches over the chopped chocolate in a bowl, stirring in the center after each addition to create an emulsion. Add the cubed butter and stir until you obtain a smooth, glossy ganache. Let it cool for 10 to 15 minutes at room temperature so it thickens slightly.

10. 10

    Place the cake on a wire rack set over a tray. Pour the ganache into the center and spread it in a spiral toward the edges using a spatula, letting it cascade naturally over the sides. Let it set for 20 minutes before serving.

11. 11

    Serve each slice with a generous spoonful of sour cream or crème fraîche for extra creaminess.