Luxurious Chocolate Caramel Pecan Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3–4 minutes).
4. Add the cocoa powder and mix until fully combined.
5. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Gradually add the dry ingredients in three batches, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Slowly add the boiling water, mixing until smooth (the batter will be thin).
8. Fold in the toasted pecans.
9. Divide the batter evenly between the prepared cake pans and smooth the tops.
10. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Caramel Sauce:

1. In a saucepan, melt the butter over medium heat.
2. Stir in the brown sugar and cook for 2 minutes, stirring constantly.
3. Add the heavy cream, vanilla extract, and salt, and bring to a simmer. Cook for 3–4 minutes until the sauce thickens slightly.
4. Remove from heat and let the sauce cool. It will thicken further as it cools.

3. Prepare the Chocolate Frosting:

1. In a large bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, cocoa powder, and a pinch of salt. Beat until smooth.
3. Add the heavy cream and vanilla extract, then beat until fully combined.
4. Pour in the melted chocolate and mix until smooth and fluffy. If the frosting is too thick, add a bit more heavy cream to reach a spreadable consistency.

4. Assemble the Cake:

1. Once the cakes are fully cooled, place one cake layer on a serving platter.
2. Spread a layer of chocolate frosting over the top of the first cake.
3. Drizzle a generous amount of caramel sauce over the frosting.
4. Place the second cake layer on top, then frost the top and sides of the entire cake with the remaining chocolate frosting.
5. Drizzle additional caramel sauce over the top of the cake and sprinkle with chopped pecans for garnish.

Serving Suggestions:

• Serve with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• This cake is perfect for holidays like Christmas, Thanksgiving, or any celebration where you want to impress your guests with a luxurious dessert!

Tips for Success:

• Toast the Pecans: Toasting the pecans before adding them to the cake gives them a richer, nuttier flavor. Simply bake them on a sheet pan at 350°F for 5–7 minutes, or toast them in a skillet over medium heat.
• Frosting Tip: If the frosting is too soft to spread, refrigerate it for 10-15 minutes before applying it to the cake. This will make it easier to work with.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

This Luxurious Chocolate Caramel Pecan Cake is the ultimate treat for chocolate and caramel lovers! The rich, moist cake, creamy chocolate frosting, and gooey caramel sauce come together in a dessert that’s truly indulgent. 🍫🍯🌰