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Pecan Caramel Chocolate Cake

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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!

Ingredients

Scale

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:

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla extract. Mix until smooth.
  4. Slowly add the boiling water (or coffee), stirring until the batter is well combined (it will be thin).
  5. Divide batter evenly between the cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Caramel Pecan Filling:

  1. In a saucepan over medium heat, melt the sugar until golden brown, stirring occasionally.
  2. Add the butter and stir until melted. Slowly pour in the heavy cream while stirring.
  3. Remove from heat and stir in the salt and toasted pecans. Let cool until thickened.

Make the Chocolate Ganache:

  1. Heat heavy cream in a saucepan until steaming (but not boiling).
  2. 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:

  1. Place one cake layer on a serving plate. Spread the caramel pecan filling evenly over the top.
  2. Place the second cake layer on top. Pour the chocolate ganache over the cake, letting it drip down the sides.
  3. Optional: Garnish with extra toasted pecans and a drizzle of caramel.
  4. 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.

Find it online: https://ukfinda.com/pecan-caramel-chocolate-cake/