Description
A rich chocolate and caramel cake topped with crunchy pecans, perfect for any occasion.
Ingredients
Scale
- 8 oz Dark Chocolate (high-quality)
- 4 large Eggs (or flax eggs for vegan)
- 1.5 cups Granulated Sugar (coconut sugar as a swap)
- 2 cups All-Purpose Flour (or gluten-free flour blends)
- 1 tbsp Baking Powder
- 1 cup Caramel Sauce (store-bought or homemade)
- 1 cup Pecans (or walnuts, optional)
- 1 cup Heavy Cream (heat until simmering)
- 8 oz More Dark Chocolate (ensure it cools slightly)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Melt the dark chocolate in a bowl over simmering water, stirring until smooth.
- Beat the eggs and sugar together in a large bowl until creamy. Add the melted chocolate and mix well.
- Combine the flour and baking powder, then gradually add it to the chocolate mixture. Stir until just blended.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Check for doneness with a toothpick.
- Let the cakes cool on a wire rack. Once cool, remove them from the pans.
- Prepare your caramel sauce while the cakes cool.
- Assemble by placing one cake layer on a plate, spreading caramel on top, and sprinkling with pecans.
- Top with the second cake layer. Make a ganache by heating the heavy cream and pouring it over the slightly cooled dark chocolate, stirring until smooth.
- Pour the ganache over the entire cake, letting it drip down the sides.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg