Caramel-Pecan Chocolate Cake Recipe π«π°
Overview:
This decadent Caramel-Pecan Chocolate Cake is a delightful twist on a classic dessert, reminiscent of a gooey pecan bun but with the irresistible addition of rich chocolate cake and a luscious caramel pecan topping. It’s a treat that’s guaranteed to satisfy your sweet tooth and impress your guests. With a total preparation and cooking time of just 55 minutes, it’s a quick and easy recipe that yields a sumptuous dessert perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 8
- Calories per serving: 765.1
- Rating: βββββ (based on 1 review)
Ingredients:
| Cake | Topping |
|---|---|
| 1 cup dark brown sugar | 1 cup dark brown sugar |
| 1/2 cup butter | 1/2 cup butter |
| 1/4 cup water | 1/4 cup water |
| 1 1/2 cups pecan halves | 1 1/2 cups pecan halves |
| 1 1/4 cups flour | |
| 3/4 cup cocoa | |
| 1 tsp baking powder | |
| 1 tsp instant coffee granules | |
| 1/2 tsp baking soda | |
| 1/4 tsp salt | |
| 1 cup butter | |
| 1 cup sugar | |
| 1 tsp vanilla extract | |
| 1 large egg | |
| 1 cup buttermilk |
Instructions:
1. Preheat the Oven:
- Set your oven to 350Β°F (175Β°C).
2. Prepare the Pan:
- Butter a non-stick 10-inch tube pan, ensuring it’s well-coated to prevent sticking.
3. Make the Topping:
- In a saucepan, combine 1 cup of dark brown sugar, 1/2 cup of butter, and 1/4 cup of water.
- Boil the mixture over medium heat, stirring often, until the butter is melted and the mixture is glossy, which usually takes around 3 to 5 minutes.
- Chop 1/2 cup of the pecans and stir them into the caramel mixture.
4. Layer the Topping:
- Spread the caramel and pecan mixture evenly into the bottom of the buttered tube pan.
5. Prepare the Cake Batter:
- In a separate bowl, sift together 1 1/4 cups of flour, 3/4 cup of cocoa, 1 teaspoon of baking powder, 1 teaspoon of instant coffee granules, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In another bowl, cream 1 cup of butter until fluffy.
- Beat in 1 cup of sugar and 1 teaspoon of vanilla extract until well combined.
- Add 1 egg at a time, mixing well after each addition.
- Alternating between the dry ingredients and 1 cup of buttermilk, gradually mix them into the butter, sugar, and egg mixture until fully incorporated.
6. Assemble and Bake:
- Drop spoonfuls of the cake batter over the caramel and pecan mixture in the tube pan, then spread it evenly.
7. Bake the Cake:
- Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool and Serve:
- Once baked, remove the cake from the oven and immediately turn it over onto a platter.
- Let it stand for 2 minutes before carefully removing the pan.
- Quickly replace any pecans that may have stuck to the pan, then allow the cake to cool completely before slicing and serving.
Enjoy Your Decadent Delight!
This Caramel-Pecan Chocolate Cake is sure to become a favorite in your dessert repertoire. With its rich chocolate cake, gooey caramel topping, and crunchy pecans, it’s a winning combination that will have everyone asking for seconds. Whether you’re serving it at a special celebration or just indulging in a sweet treat at home, this cake is guaranteed to impress!
