Print

Caramel & Pecan Chocolate Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, moist chocolate cake layered with homemade caramel, toasted pecans, and topped with silky chocolate ganache—perfect for special occasions or celebrations.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours
  • Yield: 10 to 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 10 g baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 cup hot coffee or hot water
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar (for caramel)
  • ½ cup heavy cream, heated
  • 2 tablespoons butter (for caramel)
  • A pinch of salt
  • 1 cup pecans, roughly chopped
  • 1 tablespoon honey
  • 1 teaspoon butter (for pecans)
  • 200 ml heavy cream (for ganache)
  • 200 g dark chocolate, finely chopped

Instructions

  1. Preheat the oven to 340°F (170°C). Grease and line two 8- or 9-inch round cake pans.
  2. In a large bowl, whisk together flour, cocoa, sugar, salt, baking powder, and baking soda.
  3. Add eggs, milk, oil, and vanilla extract. Mix until smooth, then slowly add hot coffee or water. Batter will be thin.
  4. Divide batter evenly between pans. Bake 30–35 minutes or until a toothpick comes out clean. Cool completely.
  5. For the caramel, melt sugar over medium heat without stirring until amber. Slowly stir in heated cream, then add butter and salt. Stir until smooth and let cool.
  6. To make the pecan layer, melt butter and honey in a pan. Add chopped pecans and toast gently until coated and fragrant. Let cool.
  7. To make ganache, heat cream until steaming, pour over chopped chocolate, let sit 1 minute, then stir until smooth.
  8. To assemble: Place one cake layer on a plate. Spread caramel sauce and sprinkle with toasted pecans. Top with second cake layer.
  9. Pour ganache over the cake, letting it drip over the sides. Let set before slicing and serving.

Notes

  • Coffee enhances the chocolate flavor without tasting like coffee.
  • Dark chocolate balances the sweetness of caramel and cake.
  • Use walnuts or almonds instead of pecans if desired.
  • Cake layers can be made in advance and refrigerated or frozen.
  • Let the cake sit at room temperature before serving for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/caramel-pecan-chocolate-cake/