1 cup unsalted Butter, softened
1 cup granulated Sugar
1 cup Brown Sugar, packed
4 large Eggs
1 teaspoon Vanilla

2 cups Flour
1/2 cup Cocoa Powder
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

1 cup sour cream or Plain Greek Yogurt

1 cup Pecans, chopped
1/2 cup Chocolate Chips

1/2 cup Heavy Cream or  canned Evaporated Milk
1/2 cup Dark Chocolate, chopped

Extra Pecans for garnish

Preheat the oven to 350°F (175°C) and grease and flour a Bundt pan or line a 9×13 baking pan with parchment paper.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream ( or plain greek yogurt), beginning and ending with the dry ingredients. Mix until just combined.

Fold in the chopped pecans and chocolate chips.

Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting and transferring to a wire rack to cool completely.

For the ganache, heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and add the chopped dark chocolate. Let sit for 5 minutes, then stir until smooth.

Pour the ganache over the cooled cake and garnish with extra pecans.