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Luxurious Chocolate Caramel Pecan Cake

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A rich chocolate cake layered with caramel sauce, chopped pecans, shredded coconut, and topped with a smooth chocolate ganache.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups caramel sauce
  • 1 cup chopped pecans
  • 1 cup sweetened shredded coconut
  • 1 cup chocolate ganache (melted chocolate mixed with heavy cream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the flour mixture. Beat on medium speed until well combined.
  4. Gradually add boiling water while mixing at low speed. Batter will be thin.
  5. Pour batter evenly into prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely.
  7. Once cooled, layer cakes with caramel sauce, chopped pecans, and shredded coconut between layers.
  8. Pour chocolate ganache over the top and sides of the assembled cake.
  9. Refrigerate for at least 1 hour before serving to set ganache.

Notes

Use room temperature ingredients for best batter consistency and cake texture. The caramel sauce can be homemade or store-bought. For a richer flavor, toast the pecans before adding.

Nutrition

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