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Chocolate Pecan Caramel Cake – Easy Homemade Recipe

Chocolate Pecan Caramel Cake – Easy Homemade Recipe

Description

If you love rich chocolate cakes, gooey caramel, and crunchy pecans, this Chocolate Pecan Caramel Cake is the ultimate dessert. It features three layers of moist chocolate cake, a buttery caramel filling, and a silky chocolate ganache, topped with toasted pecans for a satisfying crunch.

This homemade chocolate caramel pecan cake is perfect for special occasions like birthdays, Thanksgiving, and holiday gatherings. Whether you’re an experienced baker or a beginner, this recipe is easy to follow and guarantees a bakery-style cake at home.

Ingredients

Scale

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee

For the Caramel Filling:

  • 1 cup granulated sugar
  • ½ cup unsalted butter
  • ½ cup heavy cream
  • ½ teaspoon salt

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 oz dark chocolate, chopped

For Garnish:

  • 1 cup pecans, toasted

Instructions

Step 1: Prepare the Chocolate Cake

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add eggs, buttermilk, vegetable oil, and vanilla extract. Mix until well combined.
  4. Stir in hot coffee (this enhances the chocolate flavor).
  5. Divide the batter evenly among the prepared pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Caramel Filling

  1. In a medium saucepan, melt sugar over medium heat, stirring continuously, until it turns amber in color.
  2. Stir in butter until completely melted.
  3. Carefully pour in heavy cream, stirring constantly until smooth.
  4. Remove from heat, add salt, and let it cool before spreading.

Step 3: Prepare the Chocolate Ganache

  1. Heat heavy cream in a small saucepan until it just starts to boil.
  2. Pour the hot cream over chopped dark chocolate in a bowl.
  3. Let sit for 1-2 minutes, then stir until smooth and glossy.
  4. Allow it to cool slightly before assembling the cake.

Step 4: Assemble the Cake

  1. Place one cake layer on a serving plate and spread a generous amount of caramel filling over the top.
  2. Repeat with the second cake layer and more caramel.
  3. Add the final cake layer and pour the chocolate ganache over the top, allowing it to drip down the sides.
  4. Sprinkle toasted pecans over the cake for added texture and flavor.

Equipment

Notes

Use quality cocoa powder – Dutch-processed cocoa gives a deep, rich chocolate flavor.
Let the caramel cool before spreading to prevent it from softening the cake layers.
Refrigerate the cake layers before assembling to prevent them from crumbling.
Toast the pecans in a dry skillet over low heat to bring out their natural oils and enhance their flavor.

Find it online: https://fenrecipes.com/chocolate-pecan-caramel-cake-easy-homemade-recipe/