Luxurious Chocolate Caramel Pecan Cake
Decadent Chocolate Caramel Pecan Cake with Ganache
Ingredients:
1 and 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 cup caramel sauce, divided
1 cup chopped pecans, toasted
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
Additional whole pecans for decoration (optional)
Directions:
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 another bowl, beat eggs, vegetable oil, buttermilk, and vanilla extract until well combined.
Gradually add wet ingredients to dry ingredients, mixing until smooth.
Fold in 1/2 cup of caramel sauce and chopped pecans until evenly distributed.
Divide batter evenly between prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove cakes from oven and let cool in pans for 10 minutes. Then, transfer to wire racks to cool completely.
Meanwhile, heat heavy cream in a saucepan until simmering. Remove from heat and stir in chopped chocolate until smooth and melted.
Let ganache cool slightly until thickened but still pourable.
Place one cake layer on a serving plate. Spread remaining 1/2 cup caramel sauce over the top. Place the second cake layer on top.
Pour chocolate ganache over the top of the cake, allowing it to drip down the sides.
Decorate with whole pecans if desired. Chill in the refrigerator for 30 minutes before serving to set.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes
Kcal: 450 kcal | Servings: 12 servings
