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Pecan Caramel Chocolate Cake: The Ultimate Decadent Recipe

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Decadent chocolate cake with caramel sauce, pecan topping, and chocolate ganache. A show-stopping dessert!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup granulated sugar
  • 6 tablespoons (3 ounces) unsalted butter, cut into pieces
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 1 cup pecan halves
  • 2 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • Pinch of salt
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter

Instructions

  1. Prepare the Chocolate Cake:
    • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    • In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
    • In a separate bowl, combine buttermilk, oil, eggs, and vanilla extract. Whisk until combined.
    • Gradually add wet ingredients to dry ingredients, mixing on low speed until just combined.
    • Slowly pour in boiling water while mixing on low speed. Mix until just combined.
    • Divide batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
    • Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
  2. Make the Caramel Sauce:
    • In a medium saucepan over medium heat, melt sugar, stirring constantly.
    • Once sugar is melted and amber in color, remove from heat and add butter. Stir until butter is melted and incorporated.
    • Slowly pour in heavy cream while stirring constantly. Continue stirring until caramel is smooth and creamy.
    • Remove from heat and stir in vanilla extract and sea salt.
    • Let caramel sauce cool slightly before using.
  3. Prepare the Pecan Topping:
    • In a medium skillet over medium heat, melt butter.
    • Add pecan halves, sugar, and salt to the skillet. Stir constantly until sugar is melted and pecans are coated.
    • Continue cooking, stirring occasionally, until pecans are toasted and sugar is caramelized.
    • Spread pecan mixture onto a sheet of parchment paper to cool completely. Once cooled, roughly chop the pecans.
  4. Make the Chocolate Ganache:
    • Place chopped chocolate in a heatproof bowl.
    • In a small saucepan, heat heavy cream over medium heat until it just begins to simmer.
    • Pour hot cream over chocolate. Let it sit for 1 minute.
    • Gently stir the mixture until chocolate is completely melted and ganache is smooth and glossy.
    • Stir in butter until it is melted and incorporated.
    • Let the ganache cool slightly before using.
  5. Assemble the Cake:
    • If cakes have a dome, use a serrated knife to level them.
    • Place one cake layer on a serving plate or cake stand.
    • Spread a generous layer of caramel sauce over the first cake layer, leaving a small border.
    • Sprinkle half of the chopped pecan topping over the caramel sauce.
    • Carefully place the second cake layer on top.
    • Pour chocolate ganache over the top of the cake, allowing it to drip down the sides. Use an offset spatula to smooth the ganache evenly.
    • Sprinkle the remaining chopped pecan topping over the top of the ganache.
    • Chill the cake in the refrigerator for at least 30 minutes before serving (optional).
    • Slice and serve.

Notes

  • Be careful not to overmix the cake batter, as this can result in a tough cake.
  • When melting the sugar for the caramel sauce, stir constantly to prevent burning.
  • The boiling water in the cake batter is essential for a moist cake.
  • Let the caramel sauce and ganache cool slightly before using, as they will thicken as they cool.
  • Chilling the cake before serving will make it easier to slice.

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