Description
Hello, fellow baking enthusiasts! Today, we have an incredibly indulgent treat for you – an Irresistible Pecan Caramel Chocolate Cake that is sure to delight your taste buds and impress your friends and family. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is the perfect choice. Let’s dive into the world of chocolate, caramel, and pecans!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup pecans, chopped
- 1/2 cup caramel sauce
- 1/4 cup pecans, halved (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, stir together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla to the flour mixture and beat on medium speed until well combined. Stir in the boiling water until the batter is smooth. The batter will be thin.
- Divide the batter evenly among the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.
- In a small saucepan, heat the caramel sauce until warm.
- Once the cakes are cool, place one layer on a serving plate and spread with a third of the caramel sauce. Sprinkle with chopped pecans. Repeat with the second layer.
- Place the final layer on top and spread the remaining caramel sauce over the top. Garnish with halved pecans.
- Serve and enjoy!
Notes
- Ensure your ingredients are at room temperature for easier mixing.
- When spreading the caramel sauce, warm it slightly to make it easier to spread.
- Use a toothpick to test the cake’s doneness – it should come out clean when inserted into the center.