White German Chocolate Cake with Caramel and Pecans
Cake Ingredients:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk
4 oz white chocolate (melted and cooled slightly)
Chocolate Filling:
1 ½ cups semi-sweet chocolate chips (melted)
¾ cup heavy cream
2 tbsp butter
Caramel Sauce:
1 cup granulated sugar
6 tbsp butter (cubed)
½ cup heavy cream
Pinch of sea salt
Topping:
1 cup chopped pecans (lightly toasted)
Instructions:
Make the Cake:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
In a bowl, sift together flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Mix in the vanilla extract and melted white chocolate.
Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
Divide batter among pans and bake for 22–25 minutes or until a toothpick comes out clean.
Let cakes cool completely.
Make the Chocolate Filling:
Heat heavy cream until steaming (but not boiling).
Pour over chocolate chips and butter. Let sit for 5 minutes, then stir until smooth and glossy.
Make the Caramel Sauce:
In a saucepan, melt the sugar over medium heat until amber-colored, stirring occasionally.
Add butter and stir until melted.
Slowly add the cream (careful, it bubbles up!) and stir until smooth.
Add a pinch of salt. Cool slightly.
Assemble the Cake:
Place one cake layer on a plate. Spread a layer of chocolate filling over it.
Drizzle with caramel sauce.
Add second cake layer, repeating chocolate and caramel.
Top with the final cake layer.
Pour caramel generously over the top and sprinkle with toasted pecans.
Final Touch:
Drizzle extra caramel on the sides and serve with more sauce if desired.