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Salted Caramel and Pecan Chocolate Cake: The Indulgent Delight

Salted Caramel and Pecan Chocolate Cake
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A rich and decadent cake featuring salted caramel and crunchy pecans.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup chopped pecans
  • 1 cup salted caramel sauce

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round baking pans.
  2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and beat on medium speed for 2 minutes.
  4. Stir in the boiling water until well combined.
  5. Gently fold in the chopped pecans.
  6. Pour the batter evenly into the prepared pans and bake for 30-35 minutes.
  7. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  8. Once cooled, layer the cakes with salted caramel sauce in between and on top, and garnish with additional pecans.

Notes

  • For a richer flavor, use dark cocoa powder.
  • Make sure to let the cakes cool completely before frosting to avoid melting the icing.

Nutrition

Find it online: https://www.weekendfeast.com/salted-caramel-and-pecan-chocolate-cake-the-indulgent-delight/