Ingrédients pour Caramel Pecan Chocolate Cake
- Dark Brown Sugar
- 1 1/2 cups (3 sticks) unsalted butter
- 1/4 cup water
- Pecan Halves
- 2 cups all-purpose flour
- Baking Cocoa
- 2 teaspoons baking powder
- Instant Coffee Granules
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- Egg
- 1 cup buttermilk
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Comment préparer Caramel Pecan Chocolate Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch tube pan.
- **Make the Caramel Pecan Topping:**
- In a medium saucepan, combine 1 cup packed brown sugar, 1/2 cup (1 stick) unsalted butter, and 1/4 cup water.
- Bring to a boil over medium heat, stirring constantly, until butter is melted and the mixture is glossy (about 3-5 minutes).
- Remove from heat and stir in 1/2 cup chopped pecans.
- Pour the caramel mixture into the prepared tube pan and spread evenly across the bottom.
- **Make the Cake:**
- In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon instant coffee granules.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a small bowl, whisk together 1 cup buttermilk.
- Gradually add the dry ingredients and buttermilk to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Spoon the batter evenly over the caramel pecan layer in the prepared pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
213g
Fat
122g
Carbs
24g
