Description
Rich pecan caramel chocolate cake blends Southern comfort with elegant dessert traditions. Layers of deep chocolate and buttery caramel create a luxurious experience you’ll savor down to the last delectable crumb.
Ingredients
Scale
- 2 cups (400 grams) granulated sugar
- 1 cup (200 grams) granulated sugar
- 1 ¾ cups (220 grams) all-purpose flour
- ¾ cup (75 grams) unsweetened cocoa powder
- 1 cup (240 milliliters) whole milk
- 2 large eggs
- ½ cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) boiling water or hot coffee
- 1 cup (240 milliliters) heavy cream
- 1 cup (240 milliliters) heavy cream
- ½ cup (120 milliliters) heavy cream
- ½ cup (57 grams) unsalted butter (cubed)
- 1 tablespoon (14 grams) unsalted butter
- 8 ounces (226 grams) semi-sweet or dark chocolate (chopped)
- 1 cup (100 grams) pecans (chopped and toasted)
- 1 ½ teaspoons (7 grams) baking powder
- 1 ½ teaspoons (7 grams) baking soda
- 2 teaspoons (10 milliliters) vanilla extract
- 1 teaspoon (6 grams) salt
- ½ teaspoon (3 grams) salt
Instructions
- Oven Preparation: Preheat oven to 350F (175C) and line two 9-inch cake pans with parchment paper, lightly greasing the surfaces.
- Dry Ingredient Fusion: Whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large mixing bowl until completely integrated.
- Liquid Component Incorporation: Blend eggs, milk, oil, and vanilla extract into dry ingredients, whisking until achieving a silky, lump-free batter.
- Batter Finalization: Carefully fold in boiling water, creating a thin, smooth liquid mixture that ensures a rich, moist cake texture.
- Baking Process: Divide batter equally between prepared pans and bake for 30-35 minutes, checking doneness with a toothpick that emerges clean.
- Cooling Phase: Rest cakes in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Caramel Filling Creation: Melt sugar in a saucepan until golden brown, then introduce butter and heavy cream, stirring continuously to develop a luxurious caramel sauce.
- Pecan Enhancement: Fold salt and toasted pecans into caramel, allowing the mixture to cool and thicken.
- Chocolate Ganache Development: Heat heavy cream until steaming, pour over chopped chocolate, and let rest briefly before whisking to a glossy, smooth consistency.
- Ganache Refinement: Incorporate butter into the chocolate mixture and allow to cool until reaching a pourable state.
- Cake Assembly: Place first cake layer on serving plate, spread caramel pecan filling evenly, then carefully position second layer on top.
- Final Decoration: Generously drape chocolate ganache over entire cake, creating elegant drips along the sides and garnishing with additional toasted pecans and caramel drizzle.
- Serving Preparation: Allow cake to set for 30 minutes to ensure structural stability before slicing and serving.
Notes
- Precision Temperature Control: Maintain exact 350F (175C) for even baking and preventing dry or undercooked cake layers.
- Smooth Batter Technique: Whisk liquid ingredients thoroughly to eliminate lumps and create a silky, consistent cake texture.
- Caramel Watching Method: Monitor sugar carefully during caramel preparation to prevent burning, stirring gently and consistently.
- Ganache Cooling Strategy: Let ganache rest and cool to achieve perfect pouring consistency without becoming too thick or runny.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 425
- Sugar: 41 g
- Sodium: 250 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg