Rich Chocolate Caramel Cake (Print Version)
Moist chocolate cake stacked with caramel pecan filling, frosted with caramel buttercream, and topped with a ganache drizzle.
# Ingredients:
→ Pecan Caramel Center
01 -
2 teaspoons fine sea salt
02 -
2 tsp pure vanilla extract (optional)
03 -
1 cup heavy cream, room temperature
04 -
3/4 cup salted butter, cut into cubes
05 -
2 cups granulated sugar
06 -
1 cup pecan halves
07 -
2 Tbsp unsalted butter
→ Rich Chocolate Cake
08 -
2 1/4 cups buttermilk, room temperature
09 -
1 1/2 Tbsp instant coffee granules
10 -
1 1/2 Tbsp pure vanilla extract
11 -
3/4 cup sour cream, room temperature
12 -
4 large eggs, room temperature
13 -
2 1/4 cups granulated sugar
14 -
1 1/2 cups unsalted butter, room temperature
15 -
1 tsp baking powder
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2 1/4 tsp baking soda
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1 1/2 tsp salt
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1 1/2 cups unsweetened cocoa powder
19 -
2 1/4 cups all purpose flour
→ Caramel-Flavored Buttercream
20 -
3-6 Tbsp heavy cream or milk, as needed
21 -
3/4 cup salted caramel sauce, cooled
22 -
12 cups powdered sugar, sifted
23 -
3 cups unsalted butter, softened
→ Ganache and Toppings
24 -
Whole pecans for decoration
25 -
2 cups chopped pecans
26 -
1/2 cup heavy whipping cream
27 -
1 cup dark chocolate chips
# Directions:
01 -
Bake pecans coated in butter at 350°F for 5-6 minutes. Melt sugar until golden brown and slowly mix in butter and cream. Stir toasted pecans into caramel and leave to cool completely.
02 -
Stir together dry ingredients. Cream butter and sugar until light and creamy, then beat in eggs one by one. Blend coffee, sour cream, and vanilla, then mix into the batter. Slowly alternate adding the dry mix and buttermilk. Split batter between four 8-inch tins, bake for 20-25 minutes at 350°F.
03 -
Whip butter until fluffy and pale. Add powdered sugar gradually, along with caramel and cream, to reach a smooth, spreadable consistency. Beat for a few more minutes until light.
04 -
Pour heated cream over chocolate chips and let rest for 5 minutes. Stir until it’s silky, then let cool until it’s thick enough to drip properly.
05 -
Stack cake layers with pecan caramel and buttercream between them. Cover the entire cake with frosting, chill it, and do a final frosting layer. Add chopped pecans around the base. Drizzle with ganache and caramel and garnish with whole pecans.
# Notes:
01 -
You can prepare everything ahead of time
02 -
Have all your ingredients at room temperature
03 -
Stays good in the fridge for up to a week