Description

A rich and decadent dessert featuring layers of chocolate cake, caramel, and pecans, finished with a chocolate ganache. Perfect for special occasions.

Ingredients

Units Scale

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water
1 cup chopped pecans
1 cup caramel sauce
1 cup chocolate chips
1/2 cup heavy cream (for ganache)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
Gradually stir in hot water until the batter is smooth. It will be thin.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
Place one cake layer on a serving plate. Spread half of the caramel sauce over the top and sprinkle with half of the chopped pecans.
Place the second cake layer on top. Spread the remaining caramel sauce and pecans.
To make the ganache, heat the heavy cream until just boiling and pour over chocolate chips. Let sit for a minute, then stir until smooth.
Pour the ganache over the top of the cake, letting it drip down the sides. Chill briefly to set before serving.

Notes

Use store-bought or homemade caramel sauce.
For extra crunch, toast the pecans before using.
Store the cake in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 38g
Sodium: 310mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg