Luxurious Chocolate Caramel Pecan Cake

by

Introduction:
The Luxurious Chocolate Caramel Pecan Cake is a decadent dessert for true chocolate and caramel lovers. With layers of moist chocolate cake, creamy caramel sauce, toasted pecans, and a silky chocolate ganache, this cake is a showstopper for special occasions or holiday gatherings. The combination of flavors and textures is rich and satisfying, with every bite offering a perfect blend of chocolatey depth, caramel sweetness, and nutty crunch.

Ingredients

For the Chocolate Cake:

  • All-purpose flour: 1 ¾ cups (220g)
  • Granulated sugar: 2 cups (400g)
  • Unsweetened cocoa powder: ¾ cup (65g)
  • Baking powder: 1 ½ teaspoons
  • Baking soda: 1 ½ teaspoons
  • Salt: 1 teaspoon
  • Eggs: 2 large
  • Whole milk: 1 cup (240ml)
  • Vegetable oil: ½ cup (120ml)
  • Vanilla extract: 2 teaspoons
  • Boiling water: 1 cup (240ml)

For the Caramel Sauce:

  • Granulated sugar: 1 cup (200g)
  • Unsalted butter, cubed: 6 tablespoons (85g)
  • Heavy cream: ½ cup (120ml)
  • Salt: ¼ teaspoon (or more to taste)

For the Chocolate Ganache:

  • Semi-sweet chocolate, chopped: 1 ½ cups (225g)
  • Heavy cream: ¾ cup (180ml)

For the Filling and Garnish:

  • Pecans, toasted and chopped: 1 cup (120g)
  • Extra pecan halves (for decoration): a handful

Instructions

  1. Make the Chocolate Cake:
  • Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  • In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth. Stir in the boiling water (the batter will be thin).
  • Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  1. Prepare the Caramel Sauce:
  • In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
  • Add the butter and stir until melted and combined, then slowly pour in the heavy cream while stirring. Be careful, as the mixture will bubble up. Stir in the salt, then remove from heat and allow the caramel to cool.
  1. Make the Chocolate Ganache:
  • Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer.
  • Pour the hot cream over the chocolate and let it sit for 2–3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly to a spreadable consistency.
  1. Assemble the Cake:
  • Place one layer of the cooled chocolate cake on a serving plate. Spread a layer of caramel sauce over the top, then sprinkle with half of the chopped toasted pecans.
  • Add the second layer of cake and spread a layer of ganache over the top. Drizzle more caramel sauce over the ganache and sprinkle with the remaining chopped pecans. Decorate with pecan halves if desired.
  1. Serve:
  • Slice and serve this luxurious cake. Enjoy the rich combination of chocolate, caramel, and pecans in each bite.

Tips for Success

  • Use high-quality cocoa powder for a richer chocolate flavor.
  • Cool the caramel sauce to avoid melting the layers, but don’t let it harden before spreading.
  • Let the ganache cool slightly to the right consistency for spreading over the cake.

Recommendations

  • Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • For extra decadence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition (per slice, based on 12 slices)

  • Calories: 600 kcal
  • Protein: 6g
  • Carbohydrates: 78g
  • Fat: 32g
  • Fiber: 4g
  • Sodium: 250mg

(Nutrition values are approximate and may vary based on specific ingredients used.)

Leave a Comment