Description
A decadent chocolate cake layered with sweet caramel and crunchy pecans.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup pecans, chopped
- 1/2 cup caramel sauce
- 1/4 cup pecans, halved (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, stir together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla to the flour mixture and beat on medium speed until well combined. Stir in the boiling water until the batter is smooth. The batter will be thin.
- Divide the batter evenly among the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.
- In a small saucepan, heat the caramel sauce until warm.
- Once the cakes are cool, place one layer on a serving plate and spread with a third of the caramel sauce. Sprinkle with chopped pecans. Repeat with the second layer.
- Place the final layer on top and spread the remaining caramel sauce over the top. Garnish with halved pecans.
- Serve and enjoy!
Notes
- This cake is best served fresh but can be stored in an airtight container for up to 3 days.
- For added richness, serve with a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg