A delightful dessert combining rich flavors with a crunchy texture, featuring moist chocolate layers enveloped in caramel sauce and topped with pecans.
Ingredients
Scale:
2 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup brown sugar, packed
3 large eggs
1 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
1 cup boiling water
For the Caramel Sauce: 1 cup granulated sugar, 1/2 cup butter (1 stick), 1/2 cup heavy cream, 1/4 teaspoon salt
For the Topping: 1 cup chopped pecans, homemade caramel sauce (as needed)
Instructions
Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
In another bowl, cream together granulated sugar, brown sugar, eggs, and vegetable oil until light and fluffy.
Add buttermilk and vanilla extract to the sugar mixture, mixing well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Slowly stir in boiling water until the batter is smooth (it will be thin).
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.
While the cakes are cooling, prepare the caramel sauce. In a saucepan over medium heat, melt the sugar until it turns amber, stirring constantly.
Remove from heat and carefully stir in butter, then gradually whisk in heavy cream and salt. Let cool slightly.
Once the cakes are completely cool, place one layer on a serving plate, drizzle with caramel sauce, and sprinkle with pecans.
Top with the second cake layer and repeat the process, finishing with a generous drizzle of caramel and a sprinkle of pecans on top.
