This cake has so much going for it. Not only is it made with my favorite Best Chocolate Cake recipe as the base, but it’s full of caramel, chocolate and pecans. What’s not to love?!
Chocolate, caramel, and pecans are made to be together, and their flavors harmonize perfectly in this stunning chocolate layer cake. If you’re looking for an impressive dessert to serve for an occasion or the holidays, this is it! The flavors and textures are amazing, the cake is super moist and despite looking hard, the parts are all fairly simple to make. It just takes a little time. Fortunately you could do it over a few days, if you wanted. I hope you enjoy it!
For The Chocolate Cake
2 cups flour
1 3/4 cups sugar
3/4 cups dark cocoa powder
2 teaspoons baking powder
1 1/2 teaspoon baking soda
3 large eggs
1 cup buttermilk
1 teaspoon salt
3/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup strongly brewed coffee
For Milk Chocolate Buttercream
1 cup milk chocolate chips, melted
2 to 3 cups confectioner’s sugar
2 cups unsalted butter, softened
1 tsp vanilla extract
1/4 tsp salt
For The Pecan Caramel Filling
1 cup of caramel
1 cup pecans, toasted and chopped
Make chocolate cake
Preheat the oven to 350°F and grease and line 3 6 inch rounds or 2 8 inch rounds with parchment paper. Set aside.
Add sugar, cocoa powder, flour, baking soda, baking powder and salt in a large bowl, beat well. In a separate bowl, beat with oil, vanilla, eggs and buttermilk.
Pour the wet ingredients into the dry bowl and beat until no lumps remain. Pour in the brewed coffee, mix until blended.
Pour the dough into the prepared pan and bake for about 30 minutes. Completely cool on the wire rack before frosting.
Prepare the caramel. Store 1/3 cup of caramel for drizzle on top of the finished cake and place the rest of the caramel in a bowl. Add chopped pecans to the remaining caramel and stir well. Transfer to a piping bag and set aside.
To make the milk chocolate buttercream
Add the butter to a large mixer bowl and beat until smooth.
Add the melted milk chocolate into the butter and whisk for 1 minute. Add the vanilla, salt and confectioner’s sugar. Whisk again until the buttercream is smooth and fluffy, about 3 to 4 minutes.
Place the first layer on a cake stand or flat plate. Pipe about half of the caramel filling around the cake. Place the second layer on top of the filling and repeat with the remaining half of the filling.
Cool the cake with milk chocolate buttercream, cover on top and pull down to cover the sides of the cake. Put the cake in the refrigerator compartment for 15 minutes.
While the cake is chilling, Microwave the remaining 1/3 cup of caramel to warm up. Then pour over the top of the cake, let it drip down the sides. Place the crushed pecans on top of the cake. Enjoy!
While the cake is chilling, warm up the remaining 1/3 cup of caramel in a microwave safe bowl. Pour over the top of the cake, letting it drip down the sides. Top the top of the cake with crushed up pecans. Enjoy!