Ingredients
Scale
2 cups All-purpose flour
¾ cup Cocoa powder
2 cups Granulated sugar
1½ teaspoons Baking powder
1½ teaspoons Baking soda
1 teaspoon Salt
2 large Eggs
1 cup Buttermilk
½ cup Vegetable oil
2 teaspoons Vanilla extract
1 cup Boiling water
1 cup Caramel sauce
1 cup Chopped pecans
1 cup Chocolate chips
Whipped cream (optional) for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans
- In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined
- Carefully stir in the boiling water. The batter will be thin, but that’s okay!
- Evenly distribute the batter into the prepared cake pans
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely
- Once cooled, drizzle the caramel sauce over one layer and sprinkle half the chopped pecans on top
- Place the second layer on top and frost the entire cake with chocolate frosting or ganache
- Garnish with additional caramel sauce, chopped pecans, and chocolate chips if desired
Notes
Use room temperature ingredients for better blending.
Measure your flour properly by spooning it into the measuring cup and leveling it off.
Ensure your cakes are completely cool before frosting to prevent melting.
If you're short on time, you can use a store-bought chocolate frosting.
Do not skip the boiling water; it keeps your cake moist and rich!
- Prep Time: 20 mins
- Cook Time: 30-35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with substitutions)
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 58 g
- Sodium: 333 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 67 mg