Indulgent Chocolate Caramel Pecan Cake

Indulgent Chocolate Caramel Pecan Cake - A Decadent Delight
Indulge in the rich and luscious flavors of our Indulgent Chocolate Caramel Pecan Cake. This heavenly dessert is a perfect blend of moist chocolate cake, gooey caramel, and crunchy pecans. The cake is layered with silky chocolate ganache and topped with a generous drizzle of caramel sauce and pecans. This dessert is sure to satisfy your sweet tooth and leave you craving for more.
Ingredients (serves 8-10):

For the cake:

- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup hot water

For the caramel sauce:

- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/2 teaspoon salt

For the chocolate ganache:

- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1/2 teaspoon vanilla extract

For the topping:

- 1 cup chopped pecans

Cooking tips:

- Use room temperature ingredients for the cake batter to ensure even mixing.
- Sift the dry ingredients to avoid lumps in the batter.
- Use a serrated knife to level the cake layers for even stacking.
- Chill the cake layers before frosting to prevent crumbs from mixing with the frosting.
- Use a double boiler to melt the chocolate for the ganache to avoid burning.

Cooking process:

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
4. Gradually add the hot water to the batter and mix until smooth.
5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. To make the caramel sauce, heat the sugar in a heavy-bottomed saucepan over medium heat until it melts and turns amber in color.
8. Add the butter and whisk until melted. Gradually add the heavy cream and whisk until smooth.
9. Remove the caramel sauce from heat and stir in the salt. Let it cool to room temperature.
10. To make the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it simmers.
11. Remove the cream from heat and add the chopped chocolate and vanilla extract. Whisk until the chocolate is melted and the ganache is smooth.
12. Let the ganache cool to room temperature.
13. To assemble the cake, place one cake layer on a cake stand or plate. Spread a layer of caramel sauce over the cake and sprinkle with chopped pecans.
14. Place the second cake layer on top and spread a layer of chocolate ganache over it.
15. Drizzle the remaining caramel sauce over the cake and sprinkle with chopped pecans.
16. Chill the cake for at least 30 minutes before serving.
Appearance and taste:
Indulgent Chocolate Caramel Pecan Cake is a showstopper dessert that looks as good as it tastes. The moist chocolate cake layers are perfectly balanced with the sweet and salty caramel sauce and the crunchy pecans. The silky chocolate ganache adds a rich and decadent touch to the cake. The cake is a perfect blend of textures and flavors that will leave you wanting more.
Type: Dessert cake
Main ingredients: Chocolate, caramel, pecans