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pecan caramel chocolate dessert

Pecan Caramel Chocolate Cake Recipe

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Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 9-inch round cake pan
  • 1 Medium saucepan
  • 1 large mixing bowl
  • 1 Electric mixer
  • 1 Wire rack
  • 1 offset spatula

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1/2 cup caramel sauce
  • 1/2 cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease the cake pan.
  • In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
  • Add water, vegetable oil, vinegar, and vanilla to the dry ingredients and mix with an electric mixer until smooth.
  • Pour the batter into the prepared cake pan.
  • Sprinkle chopped pecans evenly over the batter.
  • Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
  • While the cake is cooling, heat caramel sauce in a saucepan over low heat until warm.
  • Drizzle the warm caramel sauce over the cooled cake.
  • Melt chocolate chips in a microwave-safe bowl or double boiler until smooth.
  • Spread the melted chocolate over the caramel layer using an offset spatula.
  • Let the cake rest for 1 hour to allow the toppings to set before serving.

Notes

For best results, make sure the cake is completely cool before applying the caramel and chocolate toppings to prevent them from melting and running off. You can toast the pecans beforehand to enhance their flavor, and this cake can be stored in an airtight container at room temperature for up to three days.
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