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Caramel & Pecan Chocolate Cake

A rich chocolate cake layered with silky salted caramel and toasted pecans, perfect for gatherings and special occasions.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 200 g all-purpose flour
  • 70 g unsweetened cocoa powder
  • 300 g caster sugar for the cake
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 2 pieces eggs room temperature
  • 240 ml buttermilk or substitute with milk and vinegar
  • 120 ml vegetable oil
  • 2 tsp vanilla extract
  • 240 ml hot water to keep the cake tender
For the caramel filling
  • 200 g caster sugar for caramel filling
  • 100 g unsalted butter
  • 120 ml heavy cream
  • 150 g pecans toasted and chopped
  • 1 pinch sea salt

Method
 

Preparation
  1. Preheat your oven to 180°C and grease 2 x 8-inch pans, lining them with parchment for easier release.
  2. In a large bowl, sift together the flour, cocoa, 300g caster sugar, baking powder, baking soda, and salt.
  3. Beat in the eggs, buttermilk, vegetable oil, and vanilla until the batter is smooth.
  4. Pour in the hot water and beat well until the batter is thin.
  5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
  6. Let the cakes cool completely on a wire rack.
Caramel Filling
  1. In a heavy-bottomed pan over low heat, melt the 200g caster sugar, stirring until it turns deep amber.
  2. Remove from heat and stir in the unsalted butter until smooth.
  3. Carefully add the heavy cream and sea salt, stirring until silky.
  4. Stir in the toasted pecans and let the caramel cool until spreadable.
Assembly
  1. Place one chocolate layer on a cake stand, spread caramel pecan filling, and top with the second layer.
  2. Pour any remaining caramel over the top and let it drip down the sides.
  3. Press chopped pecans onto the sides for a rustic finish.
  4. Refrigerate for about 30 minutes to set the caramel before slicing.

Notes

Serve slightly chilled or at room temperature with whipped cream or vanilla ice cream. Store covered in the refrigerator for up to 4 days or freeze for up to a month.