Description
A gooey, chocolatey delight layered with creamy filling, rich caramel, and crunchy pecans—pure indulgence in every bite!
Ingredients:
1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla extract
3/4 cup buttermilk
For the creamy filling:
8 oz cream cheese, softened
1/3 cup sugar
1 egg
1 tsp vanilla extract
For the topping:
1 cup semisweet chocolate chips
1 cup caramel sauce (homemade or store-bought)
1/2 cup heavy cream
1 cup toasted pecan halves
Flaky sea salt, for sprinkling
Instructions:
Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan.
5 minutes
Make the cake: In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla. Alternate adding dry mix with buttermilk until smooth. Spread half the batter into the pan.
15 minutes
Make the filling: Beat cream cheese, sugar, egg, and vanilla until creamy. Spread gently over the first chocolate layer. Top with the remaining batter.
10 minutes
Bake for 35–40 minutes, until edges are set but the center is still slightly gooey. Let cool slightly.
40 minutes
Prepare topping: Heat heavy cream until steaming. Pour over chocolate chips, whisk until smooth. Drizzle warm ganache and caramel sauce over the baked cake.
10 minutes
Finish with toasted pecans and a sprinkle of flaky sea salt. Serve warm for maximum gooeyness.
5 minutes
Prep Time: 25 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 5 minutes
Kcal: 540 kcal | Servings: 9 servings
#ChocolateLovers #CaramelDelight #PecanPerfection #DecadentDessert
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are at room temperature for smooth mixing. Preheat your oven to 350°F (175°C) and line an 8-inch square pan with parchment paper, leaving overhang for easy removal. For the cake base, thoroughly whisk the dry ingredients (flour, cocoa, baking powder, baking soda, salt) to aerate and combine. In a separate large bowl, cream the softened butter and sugar for a full 3-4 minutes until light and fluffy. Beat in the eggs one at a time, then the vanilla. Add the dry mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix just until combined.
Spread exactly half of this batter into the prepared pan using an offset spatula. For the creamy filling, ensure the cream cheese is very soft. Beat it with the sugar until completely smooth, then incorporate the egg and vanilla. Pour this over the first chocolate layer and spread gently. Carefully dollop the remaining chocolate batter on top and spread it to cover the cream cheese layer completely. Bake on the center rack for 35-40 minutes.
Serving Suggestions
This decadent dessert is best served warm. For an elegant presentation, cut into neat squares and plate individually. A small scoop of vanilla bean ice cream or a dollop of freshly whipped cream provides a lovely temperature and flavor contrast. For a special occasion, garnish with a few extra toasted pecans and a delicate drizzle of leftover caramel sauce.
How-to Summary
To summarize, this dessert is built in distinct layers: a rich chocolate cake base, a sweet cream cheese filling, and a second cake layer. After baking, it’s topped with a glossy chocolate ganache, luxurious caramel, crunchy pecans, and a hint of sea salt. The key is not overbaking to preserve the fudgy, gooey texture in the center.
Frequently Asked Questions
Can I make this dessert ahead of time?
Yes, you can bake the cake layer (with filling) a day ahead. Let it cool completely, cover, and store at room temperature. Add the ganache, caramel, pecans, and salt just before serving.
What can I use instead of buttermilk?
Make a quick substitute by adding 2 teaspoons of white vinegar or lemon juice to 3/4 cup of regular milk. Let it sit for 5 minutes before using.
How do I know when it’s done baking?
The edges will be set and pull slightly away from the pan, but the center should still have a slight jiggle. A toothpick inserted near (but not in) the center should come out with moist crumbs, not wet batter.
Can I use a different nut?
Absolutely. Toasted walnuts or hazelnuts would be excellent substitutes for the pecans.
How should I store leftovers?
Store covered in the refrigerator for up to 4 days. For best texture, let slices come to room temperature or warm briefly in the microwave before serving.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a tough cake. Mix just until ingredients are combined.
- Using cold ingredients: Cold cream cheese, eggs, or butter won’t incorporate smoothly, leading to a lumpy filling or batter.
- Overbaking: The magic of this dessert is its gooey center. Remove it from the oven when the center is still slightly soft.
- Pouring hot ganache on a hot cake: Let the cake cool for at least 20 minutes so the ganache sets properly and doesn’t just melt and run off.
Conclusion
This layered chocolate caramel pecan dessert is the ultimate treat for any special occasion or when you simply crave something spectacularly indulgent. By following the step-by-step guide and avoiding common pitfalls, you’ll create a show-stopping dessert that masterfully balances rich chocolate, sweet cream cheese, salty caramel, and crunchy nuts. Every gooey, decadent bite is worth the effort, promising to delight everyone at your table.