ADVERTISEMENT
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water
For the Caramel Filling:
1 cup caramel sauce (store-bought or homemade)
1 cup chopped pecans
For the Chocolate Ganache:
1 cup heavy cream
1 ½ cups semi-sweet chocolate chips
For the Topping:
½ cup caramel sauce
½ cup chopped pecans
Optional: Chocolate shavings or sea salt for garnish
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans, then line them with parchment paper.
Step 2: Make the Cake Batter
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
Gradually add the hot water, mixing until the batter is smooth (it will be thin).
Step 3: Bake the Cake
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely
ADVERTISEMENT
