Description
Rich layers of chocolate mingle with buttery pecans and silky caramel in this irresistible Pecan Caramel Chocolate Cake. Sweet Southern comfort wraps each slice with indulgent warmth, inviting dessert enthusiasts to savor pure culinary bliss.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups (220 grams) all-purpose flour
- ¾ cup (75 grams) unsweetened cocoa powder
- 2 cups (400 grams) granulated sugar
- 1 ½ teaspoons (7 grams) baking powder
- 1 ½ teaspoons (7 grams) baking soda
- 1 teaspoon (6 grams) salt
Wet Ingredients:
- 2 large eggs
- 1 cup (240 milliliters) whole milk
- ½ cup (120 milliliters) vegetable oil
- 2 teaspoons (10 milliliters) vanilla extract
- 1 cup (240 milliliters) boiling water or hot coffee
Caramel and Topping Ingredients:
- 1 cup (200 grams) granulated sugar
- ¼ cup (57 grams) unsalted butter (cubed)
- ½ cup (120 milliliters) heavy cream
- ½ teaspoon (3 grams) salt
- 1 cup (100 grams) pecans (chopped and toasted)
- 1 cup (240 milliliters) heavy cream
- 8 ounces (226 grams) semi-sweet or dark chocolate (chopped)
- 1 tablespoon (14 grams) unsalted butter
Instructions
- Prepare the oven environment by heating to 350F (175C) and preparing two 9-inch cake pans with parchment paper and light greasing.
- Create the cake base by combining dry ingredients in a large mixing bowl, ensuring thorough blending of flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Introduce liquid components including eggs, milk, oil, and vanilla extract to the dry mixture, whisking until achieving a smooth, uniform consistency.
- Gently incorporate boiling water, stirring carefully to create a thin, well-integrated batter.
- Distribute the liquid batter evenly between prepared cake pans, maintaining equal volume in each.
- Bake the cake layers for 30-35 minutes, monitoring for a clean toothpick test when inserted into the center.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire cooling rack for complete temperature reduction.
- Craft the caramel filling by melting sugar in a saucepan until achieving a golden brown color, stirring intermittently.
- Integrate butter into the melted sugar, then gradually introduce heavy cream while continuously stirring.
- Remove caramel from heat, folding in salt and toasted pecans, then allow to cool and thicken.
- Prepare chocolate ganache by heating heavy cream until steaming but not boiling.
- Pour hot cream over chopped chocolate, letting it rest briefly before creating a smooth mixture.
- Incorporate butter into the ganache and allow to cool until reaching a pourable consistency.
- Construct the cake by positioning the first layer on a serving plate and spreading caramel pecan filling evenly.
- Carefully place the second cake layer atop the caramel layer.
- Generously pour chocolate ganache over the entire cake, allowing elegant drips along the sides.
- Optionally embellish with additional toasted pecans and caramel drizzle.
- Allow cake to set for a minimum of 30 minutes before slicing to ensure structural integrity.
Notes
- Swap coffee for boiling water to enhance the chocolate’s rich, deep flavor, creating a more intense cake experience.
- Toast pecans beforehand to release their natural oils and develop a deeper, nuttier taste that complements the caramel and chocolate.
- Use room temperature ingredients to ensure smoother mixing and a more even cake texture, preventing potential lumps in the batter.
- Create a gluten-free version by substituting all-purpose flour with a blend of almond and gluten-free flour, maintaining the cake’s delicate crumb.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 474
- Sugar: 36 g
- Sodium: 235 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg