Chocolate Caramel Pecan Cake
Ingredients:
For the Cake:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
½ cup vegetable oil
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
1 tbsp vanilla extract
1 cup hot water or hot coffee (enhances chocolate flavor)
For the Caramel Pecan Filling:
1 cup granulated sugar
6 tbsp unsalted butter, cubed
½ cup heavy cream
½ tsp salt
1 ½ cups chopped pecans (toasted, if desired)
For the Chocolate Ganache (Optional but amazing):
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
Instructions:
1. Bake the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment).
In a large bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
In another bowl, beat eggs, both sugars, oil, buttermilk, and vanilla until smooth.
Slowly add the dry ingredients into the wet, then stir in hot water/coffee until the batter is thin and well-mixed.
Divide batter between pans and bake 30–35 minutes, or until a toothpick comes out clean.
Cool completely before assembling.
2. Make the Caramel Pecan Filling:
In a medium saucepan, melt sugar over medium heat, stirring constantly until amber-colored.
Add butter and stir until melted. Slowly stir in cream (it will bubble up). Mix until smooth.
Remove from heat, add salt and chopped pecans. Cool slightly until thickened but spreadable.
3. Make the Ganache (Optional):
Heat cream in a saucepan just until it simmers.
Pour over chopped chocolate in a bowl. Let sit 2 minutes, then stir until glossy and smooth. Cool slightly.
🎂 Assemble the Cake:
Place one cake layer on a plate. Spread a thick layer of caramel pecan filling on top.
Place the second cake layer on top. Pour ganache over the top, letting it drip down the sides.
Garnish with whole pecans or a caramel drizzle.