PECAN CARAMEL CHOCOLATE CAKE
This pecan caramel chocolate cake is rich, moist, and indulgent. Layers of chocolate cake are topped with gooey caramel and crunchy pecans, making it a perfect dessert for holidays, celebrations, or any chocolate lover’s treat.
Ingredients
Cake:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Caramel Pecan Topping:
- ½ cup unsalted butter
- 1 cup brown sugar packed
- ¼ cup heavy cream
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, beat eggs, milk, oil, and vanilla extract until combined. Gradually mix wet ingredients into dry ingredients. Stir in boiling water until smooth.
- Bake: Divide batter evenly between prepared pans. Bake 30–35 minutes or until a toothpick inserted comes out clean. Cool completely.
- Prepare Caramel Pecan Topping: In a saucepan over medium heat, melt butter. Stir in brown sugar and cream, cooking until smooth and slightly thickened. Remove from heat and stir in pecans.
- Assemble Cake: Place one cake layer on a serving plate. Spread caramel pecan mixture over the top, then place the second layer on top. Drizzle additional caramel if desired.
Notes
- Make Ahead: Cake can be baked a day in advance; store covered at room temperature.
- Customizing Flavor: Add a pinch of sea salt to the caramel for a salted caramel twist.
- Serving Suggestions: Serve with whipped cream or vanilla ice cream for extra indulgence.
- Storage Tips: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.