Chocolate Caramel Pecan Cream Cake

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Chocolate Caramel Pecan Cream Cake

Introduction

This show-stopping dessert combines Southern comfort with luxurious textures. The moist chocolate cake pairs beautifully with silky vanilla custard and buttery caramel sauce, all crowned with toasted pecans for a nutty crunch. It’s perfect for special occasions, potlucks, or simply treating yourself.

Ingredients

For the Chocolate Cake Layers:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup hot water or freshly brewed coffee (for richness)

For the Vanilla Custard Filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp butter

For the Caramel Topping:

  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • Pinch of salt
  • 1 tsp vanilla extract

For the Topping:

  • 1 to 1 1/2 cups toasted pecan halves

Instructions

Make the Chocolate Cake

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. Add buttermilk, oil, eggs, and vanilla. Beat until smooth.
  4. Stir in hot water or coffee slowly — the batter will be thin.
  5. Divide between the pans and bake for 30–35 minutes or until a toothpick comes out clean.
  6. Cool completely on wire racks.

Make the Vanilla Custard:

  1. In a saucepan, heat milk until hot but not boiling.
  2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
  3. Slowly pour hot milk into egg mixture, whisking constantly to temper.
  4. Return to saucepan and cook over medium heat, stirring constantly until thickened (5–7 minutes).
  5. Remove from heat, stir in butter and vanilla. Cool and refrigerate.

Make the Caramel Sauce:

  1. In a small saucepan, melt butter, brown sugar, and cream over medium heat.
  2. Bring to a gentle boil and cook for 3–5 minutes, stirring often.
  3. Remove from heat and stir in vanilla and a pinch of salt.
  4. Let cool until slightly thickened.

Assemble the Cake:

  1. Place one cake layer on a plate. Spread cooled custard evenly on top.
  2. Add the second cake layer.
  3. Pour caramel sauce over the top, letting it drip down the sides.
  4. Sprinkle with toasted pecans generously.

Methods & Tips

  • To Toast Pecans: Spread on a baking sheet and toast at 350°F (175°C) for 8–10 minutes.
  • Make Ahead: Bake the cake and make the custard a day ahead. Assemble before serving.
  • Storage: Refrigerate the cake in an airtight container for up to 4 days.

History

This cake is inspired by Southern classics like caramel cake and German chocolate cake. The custard and caramel elements trace back to traditional European pâtisserie, while the pecans and bold chocolate reflect American Southern roots.

Benefits

  • Mood Booster: Chocolate and caramel are comfort food champions.
  • Celebration Perfect: Looks and tastes impressive!
  • Homemade Custard: Skip artificial fillings for a fresh, egg-rich layer.

Nutrition (per slice, approx. 1/12th of cake)

  • Calories: 510
  • Fat: 28g
  • Carbs: 63g
  • Sugar: 45g
  • Protein: 6g

Note: This is a rich dessert—best enjoyed as a treat!

Lovers of This Cake Say:

  • “This is better than any bakery cake I’ve bought.”
  • “The custard layer takes it to a whole new level.”
  • “My family begs me to make it again and again!”

Conclusion

This Chocolate Caramel Pecan Cream Cake is rich, gooey, creamy, and crunchy — a layered masterpiece for dessert lovers. It looks fancy but is made with everyday ingredients and a bit of love.

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