Description
A decadent triple-layer chocolate cake filled with rich caramel and toasted pecans, enrobed in silky chocolate ganache. Perfect for celebrations or indulgent dessert nights.
Ingredients
Scale
For the Crust:
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 cup strong black coffee (hot)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- For the Caramel Filling:
- 1 cup granulated sugar
- 6 tbsp unsalted butter (cubed)
- 1/2 cup heavy cream
- 1 tsp sea salt
- 1 1/2 cups toasted pecans (chopped)
- For the Ganache:
- 12 oz semisweet chocolate (finely chopped)
- 1 1/2 cups heavy cream
- 1 tbsp light corn syrup
- For Decoration:
- 1/2 cup caramel sauce
- Whole pecans
- Edible gold leaf (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- 2. Whisk dry cake ingredients (flour through salt) in a large bowl. Add wet ingredients and mix until smooth (batter will be thin).
- 3. Divide batter evenly among pans. Bake 30-35 minutes until toothpick comes clean. Cool completely.
- 4. Make caramel: Melt sugar in saucepan over medium heat until amber (do not stir). Remove from heat, whisk in butter, then cream and salt. Cool to spreading consistency.
- 5. Assemble: Place first layer on cake stand. Spread half the caramel, sprinkle with pecans. Repeat with second layer. Top with final cake layer.
- 6. Make ganache: Heat cream until steaming. Pour over chocolate in bowl, let sit 5 minutes, then stir until smooth. Add corn syrup. Cool until thickened but pourable.
- 7. Frost cake with ganache. Drizzle with caramel, decorate with pecans and gold leaf. Refrigerate 1 hour before serving.
Notes
• Cake layers can be baked 1 day ahead (wrap tightly).
• Use room temperature ingredients for even mixing.
• For cleaner slices, dip knife in hot water between cuts.