Chocolate Caramel Pecan Layered Cake
A luscious dessert featuring fluffy layers of chocolate cake, rich caramel sauce, and crunchy pecans, perfect for any occasion.
Ingredients
For the Chocolate Cake
- 1.75 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk or a dairy alternative
- 0.5 cups vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter or a Halal butter alternative
- 0.5 cups heavy cream or a Halal cream alternative
- 0.5 tsp sea salt
For Topping
- 1 cup chopped pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for about 2 minutes until creamy.
- Carefully stir in the boiling water until the batter is smooth. It will be thin—don’t worry, that’s how it should be!
Baking
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring them to wire racks.
- In a medium saucepan over medium heat, melt the sugar until it turns into a golden liquid. Add the butter and stir until melted. Slowly add the heavy cream while stirring. Take it off the heat and add sea salt.
Assembly
- Once the cakes are cool, place one layer on a serving plate. Spread a layer of caramel sauce over the top and sprinkle with chopped pecans. Repeat with the second layer, then top with the final layer of cake.
- Drizzle with the remaining caramel sauce and top with more pecans.
Serving
- Slice and serve this decadent delight to your family and friends!
Notes
Store any leftover cake in an airtight container in the refrigerator for up to five days. It can also be frozen for about three months. To reheat, thaw in the fridge and warm slices in the microwave for about 15-20 seconds.