Description
Rich, moist chocolate cake layered with gooey caramel and crunchy toasted pecans, finished with a glossy chocolate ganache drizzle. This Chocolate Caramel Pecan Cake is an irresistible dessert perfect for any special occasion or indulgent treat!
Ingredients
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup hot coffee or boiling water
For the Caramel Filling:
- 1 ½ cups granulated sugar
- 6 tbsp unsalted butter, room temperature
- ½ cup heavy cream, warmed
- 1 tsp pure vanilla extract
- Pinch of salt (optional)
For the Topping and Layers:
- 1 cup chopped pecans, toasted
- 1 cup semi-sweet chocolate ganache (made with equal parts heavy cream and chocolate)
- ½ cup shredded coconut (optional, for garnish)
Instructions
- Make the Chocolate Cake:
- Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients.
- Add the hot coffee to the batter, mixing until smooth. Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
- Make the Caramel Filling:
- In a medium saucepan, melt sugar over medium heat, stirring constantly until it turns amber.
- Add butter, one tablespoon at a time, stirring until incorporated.
- Slowly pour in warm heavy cream, stirring until smooth. Remove from heat and stir in vanilla extract (and salt, if using). Let cool.
- Toast the Pecans:
- Spread pecans on a baking sheet and toast at 350°F for 5-7 minutes. Let cool.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of caramel over the top and sprinkle with toasted pecans.
- Add the second cake layer and repeat with caramel and pecans. Top with the final cake layer.
- Drizzle chocolate ganache over the cake, letting it drip down the sides. Garnish with additional pecans and shredded coconut, if desired.
- Rest and Serve:
- Let the cake rest at room temperature for 30 minutes before slicing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To freeze, wrap slices individually in plastic wrap and place them in a freezer-safe container for up to 3 months.
- Make sure all components are completely cool before assembling to avoid sliding layers.
- Prep Time: 30 minutes
- Assembly Time: 20 minutes
- Cook Time: 30 minutes