Ingredients for Chocolate Nirvana Cake
- 1/2 cup butter
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- unsweetened chocolate squares
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup boiling water
- 1 cup semi-sweet chocolate chips
- 1/4 cup half and half
- almond extract
- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- half and half cream
- 3 1/2 cups heavy cream
- vanilla instant pudding mix
- 1 cup pecan halves
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 cup vegetable oil
- 1 cup hot strong coffee
- 1/4 cup powdered sugar
- 2 cups caramel sauce
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How to Make Chocolate Nirvana Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, buttermilk, vanilla extract, and coffee.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the ganache: Melt the chocolate chips and heavy cream in a double boiler or microwave until smooth. Stir until combined.
- Prepare the caramel sauce (recipe provided separately or use store-bought).
- Whip the heavy cream until stiff peaks form. Add powdered sugar and vanilla extract and whip until smooth and creamy.
- Toast the pecans in a dry skillet over medium heat until fragrant and lightly browned.
- Once the cakes are completely cool, frost the first layer with a generous layer of ganache. Top with a layer of caramel sauce, then a layer of whipped cream.
- Repeat layers with the second cake layer.
- Frost the entire cake with remaining ganache. Decorate with toasted pecans and extra whipped cream.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
562g
Fat
266g
Carbs
67g
