This recipe provides instructions for making a decadent Chocolate Caramel Pecan Cake, a multi-layered dessert that combines rich chocolate cake layers with a luscious caramel filling and a glossy chocolate ganache topping, all studded with crunchy pecans. This cake is a symphony of textures and flavors, offering a perfect balance of bittersweet chocolate, sweet and buttery caramel, and the nutty crunch of pecans. It’s an impressive cake for special occasions and a delight for chocolate and caramel lovers alike. The chocolate cake layers are typically moist and tender, made with cocoa powder for a deep chocolate flavor. The recipe often includes ingredients like all-purpose flour, sugar, eggs, butter or oil for moisture, baking soda and baking powder for leavening, and a liquid such as buttermilk or milk to create a tender crumb. Vanilla extract enhances the overall flavor profile. The batter is usually divided into two or three cake pans and baked until a toothpick inserted into the center comes out clean. The caramel filling is a star component of this cake. It’s typically made by melting sugar until it caramelizes to a rich amber color, then butter and cream are carefully added to create a smooth and decadent sauce. A touch of salt often balances the sweetness and enhances the caramel flavor. Chopped pecans are usually incorporated into the caramel filling, adding a delightful crunch and nutty taste that complements both the chocolate and the caramel. The chocolate ganache topping provides a final layer of rich chocolate flavor and a beautiful glossy finish. It’s typically made by heating heavy cream and then pouring it over chopped chocolate chips or dark chocolate, allowing it to sit for a few minutes before stirring until smooth and luscious. Once the cake layers are cooled, the assembly begins. One layer of chocolate cake is placed on a serving plate, followed by a generous spread of the caramel pecan filling. The next chocolate cake layer is placed on top, and the process is repeated if there is a third layer. Finally, the entire cake is covered with the smooth chocolate ganache, which often drips enticingly down the sides. The top of the cake is usually decorated with more pecans, sometimes whole or chopped, for an added visual appeal and to hint at the nutty goodness inside. This Chocolate Caramel Pecan Cake is a rich and indulgent dessert that offers a satisfying combination of textures and a harmonious blend of sweet, chocolatey, and nutty flavors. It’s a showstopper that is perfect for celebrations or any time you want to treat yourself and your loved ones to something truly special. The image shows a slice of a two-layer chocolate cake with a thick layer of caramel and pecans in between. The top of the cake is covered in a glossy chocolate ganache and decorated with whole and chopped pecans. A silver fork rests on the plate next to the slice. The cake has a rich, dark chocolate color and the caramel filling is a light amber hue with visible pecans.
The texture of Chocolate Caramel Pecan Cake is a delightful combination of a moist and tender chocolate cake, a smooth and slightly chewy caramel filling studded with the satisfying crunch of pecans, and a rich, melt-in-your-mouth chocolate ganache topping.
The flavor profile is a decadent blend of bittersweet chocolate from the cake and ganache, the deep, buttery sweetness of caramel, and the rich, nutty taste of pecans. The interplay of these flavors creates a well-balanced and intensely satisfying dessert experience.
Chocolate Caramel Pecan Cake is a layered chocolate cake with a caramel and pecan filling between the layers and a chocolate ganache topping, often decorated with more pecans.
The preparation involves baking moist chocolate cake layers, making a caramel sauce and mixing in pecans for the filling, preparing a chocolate ganache for the topping, assembling the cake by layering the filling between the cake layers, and then covering the entire cake with the ganache and decorating with pecans.
Ingredients:
- 1 cup chocolate chips (semi-sweet or dark)
- 2 cups pecans, chopped
- For the Chocolate Cake:
- 2 ¼ cups all-purpose flour
- 2 ¼ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 ¼ cups buttermilk (or 1 ¼ cups milk + 1 ¼ tablespoons lemon juice or white vinegar, let sit for 5 minutes)
- ¾ cup vegetable oil
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups hot coffee
- For the Caramel Pecan Filling:
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, cut into cubes
- ½ cup heavy cream
- ¼ teaspoon salt
- 2 cups chopped pecans (from the ingredient list above)
- For the Chocolate Ganache:
- 1 ½ cups semi-sweet chocolate chips (or chopped dark chocolate)
- ¾ cup heavy cream
Equipment:
- Three 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- Saucepan (for caramel)
- Whisk
- Heatproof bowl (for ganache)
- Wire cooling rack
- Serving plate
Instructions:
Part 1: Make the Chocolate Cake Layers
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottom of each pan with a circle of parchment paper.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Stir in Hot Coffee: Carefully pour in the hot coffee and mix until the batter is smooth and somewhat thin.
- Divide Batter and Bake: Divide the cake batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center of each cake layer comes out clean.
- Cool the Cakes: Let the cake layers cool in the pans for about 10-15 minutes before inverting them onto a wire cooling rack to cool completely.
Part 2: Make the Caramel Pecan Filling
- Caramelize Sugar: In a medium saucepan over medium heat, pour in the granulated sugar. Cook, stirring occasionally, until the sugar melts and turns into a deep amber color. Be careful not to burn the sugar.
- Add Butter: Once the sugar is caramelized, remove the saucepan from the heat and carefully whisk in the cubed butter until it is melted and smooth. The mixture will bubble up.
- Add Heavy Cream: Slowly whisk in the heavy cream until the caramel is smooth again.
- Stir in Salt and Pecans: Stir in the salt and the 2 cups of chopped pecans. Mix well to combine.
- Cool Filling: Let the caramel pecan filling cool slightly until it thickens to a spreadable consistency.
Part 3: Make the Chocolate Ganache
- Heat Heavy Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
- Pour Over Chocolate: Pour the hot heavy cream over the 1 cup of chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes without stirring.
- Stir Until Smooth: Gently stir the chocolate and cream together until the ganache is smooth and glossy. Let it sit at room temperature to thicken slightly while you assemble the cake.
Part 4: Assemble the Chocolate Caramel Pecan Cake
- Level Cake Layers (Optional): If the cake layers have domed tops, you can use a serrated knife to carefully level them.
- Frost the First Layer: Place one cake layer on a serving plate. Spread about half of the cooled caramel pecan filling evenly over the top.
- Add Second Layer: Carefully place the second cake layer on top of the filling. Spread the remaining caramel pecan filling evenly over this layer.
- Top with Third Layer: Place the final cake layer on top of the filling.
- Pour Chocolate Ganache: Pour the slightly thickened chocolate ganache over the top of the cake. Use a spatula to gently spread it evenly over the top and down the sides of the cake.
- Decorate with Pecans (Optional): If desired, decorate the top of the cake with additional pecan halves or chopped pecans.
- Chill (Optional): You can chill the assembled cake in the refrigerator for about 30 minutes to help the ganache set, but it is also delicious served at room temperature.
- Serve: Slice and serve the decadent Chocolate Caramel Pecan Cake.
Enjoy this rich and flavorful cake that combines the best of chocolate, caramel, and pecans!