Description
Chocolate caramel pecan cake whispers indulgence with layers of rich, velvety goodness that dance between sweet and nutty. Delicate crumbs meld silky caramel and crunchy pecans, promising a sublime dessert experience you’ll savor down to the last delectable bite.
Ingredients
Scale
Cake Base Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 3/4 cup (75 grams) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Liquid Ingredients:
- 1 cup (240 milliliters) buttermilk (room temperature)
- 1/2 cup (120 milliliters) vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup (240 milliliters) boiling water
Topping and Filling Ingredients:
- 1 1/2 cups (360 milliliters) caramel sauce
- 1 cup (100 grams) chopped pecans
- 1 cup (80 grams) sweetened shredded coconut
- 1 cup (240 milliliters) chocolate ganache (melted chocolate mixed with heavy cream)
Instructions
- Calibrate the oven to 350°F (175°C) and prepare three 9-inch round cake pans by coating with grease and flour.
- Sift the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, salt) into a spacious mixing bowl.
- Incorporate buttermilk, vegetable oil, eggs, and vanilla extract into the dry mixture, blending thoroughly on medium speed until the batter achieves a uniform consistency.
- Gradually introduce boiling water to the batter at low mixer speed, stirring until the mixture becomes smooth and well-integrated.
- Distribute the batter equally among the prepared cake pans, ensuring even coverage.
- Transfer pans to the preheated oven and bake for 30-35 minutes, confirming doneness by inserting a toothpick that emerges clean.
- Allow cakes to rest in their pans for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Position the first cake layer on a serving plate and generously spread caramel sauce across the surface, then scatter chopped pecans and shredded coconut.
- Carefully place the second cake layer atop the first, repeating the caramel, pecan, and coconut application.
- Crown the cake with the final layer, enrobing the entire cake with chocolate ganache, decoratively sprinkling remaining pecans and coconut.
- Finish by artfully drizzling the remaining caramel sauce over the top, creating an enticing visual presentation.
Notes
- Swap buttermilk with yogurt or plant-based milk for dairy-free adaptations, ensuring the cake maintains its rich moisture and tender crumb.
- Toast pecans beforehand to enhance their nutty flavor and provide an extra layer of depth to the cake’s overall taste profile.
- Allow cake layers to cool completely before assembling to prevent ganache from melting and ensure clean, structured layers with sharp edges.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness without compromising texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 511 kcal
- Sugar: 46 g
- Sodium: 327 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.1 g
- Carbohydrates: 64 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 31 mg