Description
Caramel & Pecan Chocolate Cake is a rich, moist chocolate cake layered with gooey caramel sauce and crunchy toasted pecans, finished with a decadent chocolate frosting.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 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 hot water or hot coffee
- 1 cup caramel sauce
- 1 1/2 cups chopped pecans, toasted
- 1 1/2 cups chocolate frosting
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla; beat until smooth.
- Slowly stir in hot water or coffee until batter is thin and well combined.
- Divide batter evenly between prepared pans.
- Bake for 30–35 minutes until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Place one cake layer on a serving plate and spread with caramel sauce and a layer of pecans.
- Top with second cake layer.
- Frost entire cake with chocolate frosting.
- Drizzle additional caramel sauce over the top and sprinkle with remaining pecans.
Notes
- Use hot coffee to enhance the chocolate flavor.
- Toast pecans lightly for deeper flavor.
- Allow cake to set for 30 minutes before slicing for clean cuts.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American