Description
Imagine a cake that combines the richness of chocolate, the indulgence of caramel, and the nutty elegance of pecans—all in a single, decadent bite.
Ingredients
Scale
For the Chocolate 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
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream
- 1/4 tsp salt
For the Filling and Topping:
- 1 1/2 cups chopped pecans, toasted
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until smooth. Stir in the hot coffee until the batter is thin and fully combined.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Let the cakes cool completely.
- Make the Caramel Sauce:
- Heat sugar in a saucepan over medium heat, stirring until melted and amber-colored.
- Add butter and stir until fully incorporated. Slowly pour in the cream, whisking constantly. Add salt and let it cool.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of caramel sauce and sprinkle with toasted pecans and chocolate chips.
- Top with the second cake layer and pour more caramel over the top, letting it drip down the sides.
- Garnish and Serve:
- Decorate with additional pecans and a drizzle of melted chocolate if desired. Serve and watch it disappear!