Description
This indulgent Rich Caramel Pecan Chocolate Cake is a perfect dessert for any occasion, featuring layers of chocolate cake filled with caramel and pecans, topped with silky ganache.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup chopped pecans
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup heavy cream
- 1 cup dark chocolate chips
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In another bowl, beat together the sugar, eggs, milk, oil, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth (it will be thin). Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Ganache: Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Let stand for a minute, then stir until the mixture is smooth and glossy. Let it cool to room temperature.
- Assemble the Cake: Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous amount of caramel sauce over the layer. Sprinkle half of the chopped pecans over the caramel. Place the second cake layer on top. Pour the cooled ganache over the cake, letting it drip down the sides. Drizzle remaining caramel sauce on top. Sprinkle the rest of the pecans over the top.
Notes
- Ensure cakes are completely cool before adding caramel to prevent it from melting.
- For homemade caramel sauce, cook sugar with butter and cream until it thickens and turns a golden brown.
- Store the cake in a cool place or refrigerate and bring to room temperature before serving for best texture.
- Toast the pecans for added flavor by placing them in a dry skillet over medium heat until fragrant.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg