Description
This Chocolate Caramel Pecan Layer Cake is rich, moist, and utterly indulgent. With deep chocolate layers, a creamy caramel pecan filling, and a glossy caramel glaze, this cake is the ultimate dessert for birthdays, holidays, or any celebration that calls for decadence.
Ingredients
Chocolate Cake Layers:
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1 3/4 cups (220g) all-purpose flour
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3/4 cup (65g) unsweetened cocoa powder
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2 tsp baking powder
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1 1/2 tsp baking soda
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1/4 tsp salt
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1 1/2 cups (300g) sugar
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2 large eggs
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1/2 cup (120ml) vegetable oil
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1 cup (240ml) buttermilk
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1 tsp vanilla extract
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1 cup (240ml) hot water or coffee
Caramel Pecan Filling:
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1 cup (240ml) sweetened condensed milk
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1 cup (250g) caramel sauce
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1 cup (120g) finely chopped pecans
Caramel Glaze:
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1/2 cup (120ml) heavy cream
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1/2 cup (100g) brown sugar
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2 tbsp butter
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1/2 tsp vanilla extract
Topping:
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Extra chopped pecans
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Extra caramel drizzle
Instructions
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Make the Chocolate Cake:
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Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
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In a large bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and sugar.
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Add eggs, oil, buttermilk, and vanilla. Mix until smooth.
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Stir in hot water or coffee. Batter will be thin.
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Divide into pans and bake for 28–32 minutes, until a toothpick comes out clean. Let cool completely.
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Make the Filling:
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In a bowl, mix sweetened condensed milk, caramel sauce, and chopped pecans.
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Chill in the fridge until slightly thickened, about 20–30 minutes.
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Prepare Caramel Glaze:
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In a saucepan over medium heat, bring cream, brown sugar, and butter to a simmer.
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Simmer for 2–3 minutes, stirring constantly. Remove from heat and stir in vanilla.
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Let cool until thick but pourable.
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Assemble the Cake:
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Place the first cake layer on a serving plate. Spread the caramel pecan filling evenly over the top.
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Add the second cake layer and gently press down.
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Pour the cooled caramel glaze over the top, letting it drip down the sides.
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Finish:
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Garnish with extra chopped pecans and a drizzle of caramel for a stunning presentation.
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Refrigerate for 30 minutes before serving for clean slices.
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Notes
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Coffee enhances the chocolate flavor; replace with water if desired.
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Use store-bought or homemade caramel sauce.
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For added crunch, toast the pecans before mixing into the filling.
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Store covered in the refrigerator for up to 4 days.
Details: