Description
Luxurious Chocolate Caramel Pecan Cake
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 cup buttermilk
1/2 cup melted butter
1 tsp vanilla extract
1 cup chopped pecans (toasted)
1 cup caramel sauce (for filling and topping)
1 cup chocolate ganache (for topping)
Instructions:
Batter: Mix flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat eggs, sugars, buttermilk, melted butter, and vanilla until smooth. Combine dry ingredients with wet.
Bake: Fold in chopped pecans and pour into greased cake pans. Bake at 350°F (175°C) for 30-35 minutes. Cool completely.
Fill: Spread caramel sauce between cake layers.
Top: Drizzle chocolate ganache and more caramel on top. Garnish with toasted pecans.
Notes:
For extra indulgence, add a sprinkle of sea salt on the caramel!
Prep Time: 30 mins | Cooking Time: 35 mins | Total Time: 1 hr 15 mins | Servings: 10
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Step-by-Step Guide
Follow these detailed instructions for a foolproof cake. First, preheat your oven to 350°F (175°C) and thoroughly grease and line two 8-inch round cake pans. For the dry mix, sift together the flour, cocoa powder, baking powder, baking soda, and salt to ensure no lumps. In a large separate bowl, vigorously whisk the eggs, granulated sugar, and brown sugar until slightly fluffy and combined. Slowly whisk in the buttermilk, melted (and slightly cooled) butter, and vanilla extract. Gradually add the dry ingredients to the wet, folding gently until just combined—do not overmix. Finally, fold in the toasted chopped pecans. Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
This rich cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to cut through the sweetness. For a coffeehouse feel, serve alongside a strong espresso. To elevate presentation, garnish each slice with a single whole toasted pecan and a delicate flake of sea salt. It’s perfect for celebrations, holiday dinners, or as a stunning dessert centerpiece.
How-to Summary
In brief: Sift dry ingredients. Whisk wet ingredients, then combine. Fold in toasted pecans. Bake in two pans at 350°F for 30-35 mins. Cool completely. Assemble with caramel between layers. Top with chocolate ganache, extra caramel, and pecans.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap once cool and store at room temperature. Assemble with caramel and ganache the day of serving for best texture.
What can I use instead of buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until slightly curdled before using.
How do I prevent my caramel from making the cake soggy? Ensure your cake layers are completely cool before assembling. You can also create a thin barrier by brushing the layers with a simple syrup or even a light layer of the chocolate ganache before adding the caramel.
Can I use store-bought caramel sauce? Absolutely. A high-quality store-bought caramel sauce works perfectly. For a thicker filling, you can gently simmer it for a few minutes to reduce and thicken before cooling.
How should I store leftovers? Store covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but let slices come to room temperature before serving for the best flavor and texture.
Common Mistakes to Avoid
Avoid overmixing the batter once the dry ingredients are added, as this develops gluten and leads to a dense cake. Do not add the caramel or ganache to warm cake layers, as it will melt and soak in unevenly. Ensure your pecans are toasted to enhance their flavor and prevent a raw, soft texture in the cake. Finally, measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, to avoid a dry cake.
Conclusion
This Chocolate Caramel Pecan Cake is a true showstopper, balancing deep chocolate flavor with rich caramel and crunchy nuts. While it requires careful steps, following this guide will ensure a professional, decadent result every time. Remember to take your time, use quality ingredients, and most importantly, enjoy the process of creating a dessert that is sure to impress. Happy baking!