Ingredients
For the Chocolate Cake:
2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
½ cup heavy cream
1 teaspoon sea salt (optional, for salted caramel)
For the Chocolate Ganache:
8 oz (about 1 ⅓ cups) dark chocolate, finely chopped
1 cup heavy cream
1 tablespoon unsalted butter (optional, for extra shine)
For the Pecan Filling:
1 ½ cups pecans, toasted and chopped
Directions
Step 1: Make the Chocolate Cake
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients: Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.
Incorporate Boiling Water: Reduce the mixer speed to low and slowly add the boiling water. The batter will be thin, but that’s okay. Mix until just combined.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
Step 2: Make the Caramel Sauce
Melt Sugar: In a medium saucepan over medium heat, melt the sugar. Stir constantly until it turns into a deep amber color.
Add Butter: Carefully add the butter, stirring constantly. The mixture will bubble up.
Add Cream: Slowly pour in the heavy cream while stirring. Allow the mixture to boil for 1-2 minutes until it thickens slightly.
Cool: Remove from heat and stir in the sea salt if using. Let the caramel cool to room temperature before using.
Step 3: Make the Chocolate Ganache
Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Pour Over Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
Stir: Stir the mixture until smooth and glossy. Add the butter if you want extra shine. Let the ganache cool slightly before using it to frost the cake.
Step 4: Assemble the Cake
Layer the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous amount of caramel sauce over the top, followed by a layer of chopped pecans.
Add the Second Layer: Place the second cake layer on top. Spread a thin layer of caramel sauce over the top of the second layer, then pour the chocolate ganache over the entire cake, allowing it to drip down the sides.
Decorate: Drizzle additional caramel sauce over the ganache if desired, and sprinkle the top with more chopped or whole pecans.
Step 5: Serve
Chill (Optional): If you prefer a firmer cake, chill it in the refrigerator for about 30 minutes to allow the ganache and caramel to set.
Slice and Enjoy: Slice the cake and enjoy this rich, luxurious dessert!