Wednesday, April 4, 2012

Caramel Pecan Chocolate Cake

 
I know what you are thinking...
"It's almost Easter!
Where are the pastel colors?
...the Bunnies? ...the Easter eggs?"

I already had fun making a Polka Dot Easter Egg Cake
and Easter Chick Cupcakes!

 This week I wanted to make something rich, caramel-y and totally over the top!


Here is a cake that will seriously impress your family at Easter dinner.

Chocolate cake, caramel frosting, pecans, whipped chocolate ganache...
and more caramel dripping down the sides!


I'm in love!!! 

Caramel Pecan Chocolate Cake
by Bird On A Cake


Ingredients
    Chocolate Cake
    • 1 cup boiling water
    • 2 cups sugar
    • 1 3/4 cups flour
    • 3/4 cup cocoa powder
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 eggs
    • 1 cup sour cream
    • 1 teaspoon white vinegar
    • 1/2 cup oil
    • 2 teaspoons vanilla extract
    Caramel Frosting
    • 1/2 cup unsalted butter
    • 1 cup packed brown sugar
    • 1/2 teaspoon salt
    • 6 Tablespoons milk
    • 4 cups sifted confectioners' sugar
    • approx. 1-3 Tablespoons milk
    Whipped Ganache
    • 1 (12 oz.) package semi-sweet chocolate chips
    • 1/2 cup whipping cream
    • 3 Tablespoons butter (softened)
    Topping
    • 1/3 cup pecan halves
    • 2/3 cup chopped pecans
    Instructions
    Chocolate Cake
    Heat oven to 350 degrees. Line the bottom of three 8 inch round pans with wax paper. Grease the sides. Bring some water to a boil and keep it simmering while you mix the other ingredients.
    In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, sour cream, vinegar, oil and vanilla. Beat with mixer until combined.
    Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Batter will be thin. Pour into pans and bake for 18-22 minutes (until toothpick inserted in center comes out clean).
    Caramel Frosting
    Melt butter in a saucepan over medium heat. Mix in the brown sugar and salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add 6 T. milk, still stirring constantly. (It helps to have someone pour the milk in for you!)
    Return to heat and bring to a boil again. Stir until any lumps are dissolved. Remove from heat. Divide into two bowls and set one bowl aside. Let cool until lukewarm (approx. 20 minutes).
    Combine one bowl of caramel mixture with the confectioners' sugar. Beat until smooth. Add milk one tablespoon at a time, until you reach desired consistency.
    Whipped Ganache
    Microwave chocolate chips and whipping cream in a microwave-safe bowl on medium power, 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until ganache forms soft peaks.
    Assembling Your Cake
    Level your cake layers. Place the first layer on your cake stand and cover with half of the caramel frosting. Sprinkle 1/3 cup chopped pecans on top. Repeat with second cake layer. Place third cake layer on top, then cover entire cake with whipped ganache. Arrange the pecan halves on top of your cake. Warm the remaining caramel mixture to pouring consistency. Slowly pour caramel over the top of your cake and let it drip over the sides.
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    Enjoy!

     I link up at these weekly parties


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    24 comments:

    1. Hi!

      You mention in the Caramel Frosting that you add milk twice. Does this mean that you use 3 tablespoons first in the butter and then the other 3 after the confectioner's sugar?

      Keep up the delicious work!

      Thank you!

      ReplyDelete
      Replies
      1. I just changed the instructions to clarify. You add the entire 6 T. of milk to the butter/brown sugar mixture. When you mix it with the confectioners' sugar, you add a few tablespoons of milk to get the right consistency. Hope this helps!

        Delete
    2. WOW that is making me salivate, it looks so yummy! I would love for you to link up to my new party "Pin It & Win It Wednesdays" @ www.cheapcraftymama.com!

      ReplyDelete
    3. Oh my goodness... that is a beautiful cake!!!!!!

      ReplyDelete
    4. Great looking cake
      I'm very familiar with the cake recipe and it's a very good one!
      And I just love the frosting and the topping
      Wonderful combination

      ReplyDelete
    5. This cake looks to die for. I need milk just looking at the photos. But my mouth is watering!!

      ReplyDelete
    6. I am featuring your cake on my blog today... YUM!

      ReplyDelete
    7. If I don't have 3 8-inch cake pans, could I use 2 9-inch pans?

      ReplyDelete
    8. I just ate some of my sons birthday cake, but that looks like it's worthy of a soar tummy and second helping!

      ReplyDelete
    9. This cake looks absolutely to die for. I'd love it if you stopped by my April Link Party to share.

      ReplyDelete
    10. Can I please come to your house? :-) This cake is totally decadent! You always do such a professional finish on everything.

      I hope that you and your loved ones have a blessed Easter!
      xo
      Pat

      ReplyDelete
    11. Happy Easter!

      This cake looks so good! I love these flavors.. =)

      ReplyDelete
    12. Ohhh it's amazing!! I love it, yummy!!

      ReplyDelete
    13. This recipe looks awesome! I would love for you to link it up to my Recipe Party at The Sweet Spot.

      ReplyDelete
    14. Holy Mother Theresa! That cake looks amazing. I love, love, love cake. I'm so glad I found you! I'm your latest follower.

      ReplyDelete
    15. I just want to let you know I featured you on Blissful and Domestic today. Stop by and grab a button:>

      Danielle
      Blissful and Domestic
      http://www.blissfulanddomestic.com/2012/04/10-new-yummy-treats.html

      ReplyDelete
    16. Thanks for sharing your delicious cake! We hope you'll be back to our "Strut Your Stuff Saturday". We loved having you! -The Sisters

      ReplyDelete
    17. Oh my goodness does life get any better than chocolate and caramel together? I think not.

      I found you at Sundae Scoop Link Party and would love for you to share this and any other posts at my link party.

      http://www.michellestastycreations.blogspot.com.

      Hugs,
      Michelle

      ReplyDelete
    18. This cake looks so delicious! I wish I had a slice right now. :) Thank you so much for linking it up to Dare to Share. I hope you link up some more wonderful recipes.

      Pam
      http://pamspartyplanning.blogspot.com/2012/04/dare-to-share-4.html

      ReplyDelete
    19. You made me gulp really loudly. I can't wait to try this recipe. It's a real mouthwatering treat!

      ReplyDelete
    20. Olá Robin, diz para pré- aquecer o forno a 350 graus como faço se o meu forno tem 250 de temperatura máxima? Vou tentar fazer o bolo de chocolate com cobertura de caramelo e pecã mas estou com duvida em relação ao forno.
      Descobri o seu blog hoje por acaso e adorei é tudo lindo,é uma pessoa iluminada que Deus a acompanhe, se me puder ajudar agradeço se não puder obrigada na mesmo um beijo.

      ReplyDelete
    21. I MADE THIS FOR MY HUSBANDS BIRTHDAY AND IT WAS A BIG HIT. HE IS NOT A BIG SWEET EATER BUT HE DOES LOVE A GOOD BIRTHDAY CAKE AND THIS WAS A KEEPER.I DID USE A HOME MADE ICING.WILL MAKE THIS ONE AGAIN SOON.
      _________________________________________
      lave-vaisselle

      ReplyDelete

    Your comments put a great BIG smile on my face!! Thanks for stopping by! :0)

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