Short Description
Pecan Caramel Chocolate Cake is a rich and indulgent dessert featuring moist chocolate cake layers, creamy caramel, crunchy pecans, and a luscious chocolate ganache. This decadent treat is perfect for special occasions, holiday gatherings, or whenever you crave a heavenly combination of chocolate, caramel, and nuts.
Why You’ll Love This Recipe
- A perfect balance of chocolate, caramel, and pecans
- Moist and rich chocolate cake layers
- The homemade caramel adds a buttery, sweet depth
- Ideal for celebrations or as an impressive dessert
- Can be made ahead and stored for convenience
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot coffee or hot water
For the Caramel Sauce:
- Granulated sugar
- Unsalted butter
- Heavy cream
- Salt
For the Chocolate Ganache:
- Heavy cream
- Dark chocolate or semi-sweet chocolate chips
- Butter
For Assembly and Topping:
- Chopped pecans
- Whole pecans (for garnish)
Directions
Make the Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix sugar, eggs, buttermilk, oil, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in hot coffee or hot water for a smooth batter.
- Pour the batter evenly into the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely before assembling.
Prepare the Caramel Sauce:
- In a saucepan over medium heat, melt sugar until golden brown, stirring constantly.
- Add butter and mix until melted.
- Slowly pour in heavy cream, stirring continuously. Let simmer until thickened.
- Remove from heat and add a pinch of salt. Let cool slightly before using.
Make the Chocolate Ganache:
- Heat heavy cream in a small saucepan until warm but not boiling.
- Pour over chopped chocolate and butter in a bowl. Let sit for a few minutes, then whisk until smooth.
- Let cool slightly before spreading.
Assemble the Cake:
- Place one cake layer on a serving plate and drizzle caramel sauce over the top.
- Sprinkle chopped pecans over the caramel.
- Add the second cake layer and pour chocolate ganache over the top, letting it drip down the sides.
- Garnish with whole pecans and an extra drizzle of caramel.
- Let set before slicing and serving.
Servings and Timing
- Servings: 10–12
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Variations
- Salted Caramel Twist: Add a sprinkle of sea salt to the caramel for a salty-sweet contrast.
- Nut-Free Version: Omit pecans and add chocolate shavings or toffee bits.
- Espresso Boost: Add a teaspoon of espresso powder to the batter for a deeper chocolate flavor.
- Lighter Version: Use Greek yogurt instead of buttermilk and reduce sugar slightly.
- Extra Crunch: Add toffee bits along with the pecans for more texture.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep refrigerated for up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap cake slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: Warm individual slices in the microwave for 10–15 seconds for a gooey caramel effect.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and assemble just before serving.
How do I prevent my caramel from hardening?
Make sure to stir constantly while cooking, and remove from heat as soon as it thickens.
Can I use store-bought caramel sauce?
Yes, but homemade caramel gives the best flavor and consistency.
What type of chocolate is best for the ganache?
Dark or semi-sweet chocolate works best for a rich, smooth ganache.
Can I use walnuts instead of pecans?
Yes, walnuts make a great substitute with a similar texture.
How do I make the cake more moist?
Use buttermilk and don’t overbake. The coffee in the batter also enhances moisture.
Can I make this cake gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour.
Why is my caramel sauce grainy?
Grainy caramel happens if sugar crystallizes. Use a clean pan and avoid stirring too early.
What can I serve with this cake?
It pairs well with vanilla ice cream, whipped cream, or a cup of coffee.
How do I get a smooth ganache?
Let the chocolate sit in the warm cream before whisking, and stir gently for a glossy finish.
Conclusion
Pecan Caramel Chocolate Cake is the ultimate indulgent dessert, combining rich chocolate cake, buttery caramel, and crunchy pecans. Whether for a special celebration or simply to satisfy a chocolate craving, this cake is sure to impress. Enjoy every bite of this decadent treat!
PrintPecan Caramel Chocolate Cake
This Pecan Caramel Chocolate Cake is a decadent dessert featuring rich chocolate cake layers, a gooey caramel pecan filling, and a luscious chocolate ganache. It’s the perfect combination of nutty, buttery, and chocolatey goodness, making it an irresistible treat for special occasions or indulgent cravings!
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water or hot coffee
For the Caramel Pecan Filling:
- 1 cup granulated sugar
- ¼ cup unsalted butter (cubed)
- ½ cup heavy cream
- ½ teaspoon salt
- 1 cup pecans (chopped and toasted)
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet or dark chocolate (chopped)
- 1 tablespoon unsalted butter
Instructions
Make the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Mix until smooth.
- Slowly add the boiling water (or coffee), stirring until the batter is well combined (it will be thin).
- Divide batter evenly between the cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Caramel Pecan Filling:
- In a saucepan over medium heat, melt the sugar until golden brown, stirring occasionally.
- Add the butter and stir until melted. Slowly pour in the heavy cream while stirring.
- Remove from heat and stir in the salt and toasted pecans. Let cool until thickened.
Make the Chocolate Ganache:
- Heat heavy cream in a saucepan until steaming (but not boiling).
- Pour over the chopped chocolate and let sit for 2 minutes. Stir until smooth, then mix in butter. Let cool slightly until thickened but pourable.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread the caramel pecan filling evenly over the top.
- Place the second cake layer on top. Pour the chocolate ganache over the cake, letting it drip down the sides.
- Optional: Garnish with extra toasted pecans and a drizzle of caramel.
- Let the cake set for at least 30 minutes before slicing. Serve and enjoy!
Notes
- Use hot coffee instead of boiling water in the cake batter for a richer chocolate flavor.
- If caramel thickens too much, warm it slightly before spreading.
- Store cake in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.