This luxurious Chocolate Caramel Pecan Cake is a dessert that’s sure to impress. Combining rich chocolate, gooey caramel, crunchy pecans, and a velvety chocolate ganache, this cake is an indulgence that you’ll want to savor bite by bite. Whether it’s for a special occasion or just because, this cake will be a showstopper on any table.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup boiling water
For the Filling and Topping:
- 1 1/2 cups caramel sauce
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 1 cup chocolate ganache (melted chocolate mixed with heavy cream)
Instructions:
1. Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add the wet ingredients: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.
- Incorporate the boiling water: Slowly add the boiling water to the batter, mixing constantly. The batter will be thin, but this helps create a moist cake.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Filling and Topping:
- Make the caramel sauce: If using store-bought caramel sauce, ensure it’s room temperature. If making your own, prepare the caramel according to your recipe.
- Toast the pecans and coconut: In a dry skillet, toast the pecans and coconut over medium heat until fragrant and lightly browned. This will enhance their flavors.
- Prepare the ganache: In a heatproof bowl, melt the chocolate with heavy cream over a pot of simmering water or in the microwave in short bursts, stirring until smooth.
3. Assemble the Cake:
- Layer the cake: Place one of the cake layers on your serving plate. Spread about 1/2 cup of caramel sauce over the top, allowing it to drizzle down the sides slightly.
- Add the toppings: Sprinkle half of the toasted pecans and coconut over the caramel layer.
- Add the second cake layer: Place the second cake layer on top, pressing down gently.
- Top with ganache: Pour the chocolate ganache over the top of the cake, spreading it to the edges so it drips down the sides.
- Final touch with caramel and toppings: Drizzle the remaining caramel sauce over the ganache. Sprinkle the remaining pecans and coconut over the top for a beautiful finish.
4. Serve and Enjoy:
- Let the cake set: Allow the cake to set for about 30 minutes before slicing. This helps the layers and toppings meld together beautifully.
- Slice and serve: Cut the cake into generous slices and serve. Each bite should deliver a perfect combination of rich chocolate, sweet caramel, and crunchy pecans.
Tips for Success:
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature before mixing. This helps create a smooth batter and a more tender cake.
- Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a dense cake.
- Storing the Cake: This cake can be stored in an airtight container at room temperature for up to 3 days. If you live in a warm climate, you may want to refrigerate it.
This Chocolate Caramel Pecan Cake is perfect for any special occasion or when you just want to indulge in something extraordinary. The combination of flavors and textures makes it a true masterpiece that will have everyone coming back for seconds. Enjoy!
