The Ultimate Chocolate Caramel Pecan Cake
1. The Moist Chocolate Sponge
Dry Ingredients: 2 cups all-purpose flour, 2 cups sugar, ¾ cup unsweetened cocoa powder, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt.
Wet Ingredients: 2 large eggs, 1 cup buttermilk, 1 cup strong hot coffee (this blooms the cocoa), ½ cup vegetable oil, 2 tsp vanilla extract.
Instructions: Mix dry, add wet (except coffee), whisk until smooth, then stir in hot coffee. Bake at 175°C for 30–35 minutes in two 8-inch pans.
2. The Gooey Caramel Filling
Ingredients: 1 cup granulated sugar, 6 tbsp salted butter (room temp), ½ cup heavy cream, 1 cup toasted chopped pecans.
Instructions: Melt sugar in a saucepan until deep amber. Add butter (careful, it bubbles!), then slowly pour in cream. Simmer for 1 minute. Let it cool until it's thick but still pourable. Stir in the pecans.
3. The Silky Chocolate Ganache (Topping)
Ingredients: 1 cup semi-sweet chocolate chips, ¾ cup heavy cream.
Instructions: Heat cream until simmering, pour over chocolate, let sit for 5 minutes, and whisk until glossy.
Assembly Guide
To get the look in the photo, follow these steps:
Level the Cakes: Trim the tops of your cooled cakes so they are perfectly flat.
The Caramel Moat: Pipe a ring of chocolate frosting (optional) or just a thick layer of the Caramel Filling on the first layer. Don't be shy—let some spill over the edges.
The Stack: Place the second layer on top.
The Drip: Pour the Chocolate Ganache over the top, allowing it to mingle with the caramel.
The Garnish: Press whole toasted pecans into the top and sprinkle extra chopped bits around the base.
Pro Tip for the "Pull"
If you want that dramatic caramel stretch seen in the picture, serve the cake slightly warm or zap a slice in the microwave for 10 seconds before serving.
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