Ingredients
For the Chocolate Cake
- 1 3/4 cups all-purpose flour.
- 3/4 cup unsweetened cocoa powder.
- 1 3/4 cups granulated sugar.
- 1 1/2 teaspoons baking powder.
- 1 1/2 teaspoons baking soda.
- 1 teaspoon fine salt.
- 2 large eggs, at room temperature.
- 1 cup whole milk.
- 1/2 cup vegetable oil.
- 2 teaspoons pure vanilla extract.
- 1 cup hot brewed coffee.
For the Caramel Pecan Layer
- 1 cup thick caramel sauce, divided.
- 1 1/4 cups chopped pecans.
- 2 tablespoons unsalted butter, melted.
- 1/4 teaspoon fine salt.
For the Milk Chocolate Topping
- 8 ounces milk chocolate, finely chopped.
- 1/2 cup heavy whipping cream.
- 2 tablespoons whole milk.
- 1 tablespoon unsalted butter.
- 1/2 teaspoon pure vanilla extract.
Optional Ingredients
- 1/2 cup whole pecan halves for decorating.
- 1/4 teaspoon flaky sea salt.
- 1/4 cup mini chocolate chips.
- Extra caramel sauce for drizzling.
- Whipped cream for serving.
- Vanilla ice cream for serving.
Equipment Needed
- 9 x 13-inch baking pan.
- Large mixing bowl.
- Medium mixing bowl.
- Small microwave-safe bowl or small saucepan.
- Measuring cups.
- Measuring spoons.
- Liquid measuring cup.
- Digital kitchen scale, optional.
- Fine-mesh sieve, optional.
- Whisk.
- Rubber spatula.
- Wooden spoon.
- Electric hand mixer, optional.
- Sharp knife.
- Cutting board.
- Wire cooling rack.
- Toothpick or thin wooden skewer.
- Offset spatula or butter knife.
- Small skillet for toasting pecans.
- Oven mitts.
Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F.
Lightly grease a 9 x 13-inch baking pan with butter or nonstick cooking spray. For easier removal, line the bottom with parchment paper and leave a little overhang on the sides.
The pan should have a thin, even coating of grease with no heavy puddles.
Do not pour batter into a completely unprepared pan. This moist cake can stick around the edges and bottom.
2. Toast the Pecans
Place the chopped pecans in a dry skillet over medium-low heat. Toast for about 3 to 5 minutes, stirring frequently.
The pecans are ready when they smell warm and nutty and look slightly deeper in color.
Remove them from the skillet immediately so they do not continue cooking in the hot pan.
Pecans can burn quickly. If they smell bitter or look very dark, they have gone too far.
3. Mix the Dry Ingredients
In a large mixing bowl, whisk together.
All-purpose flour.
Cocoa powder.
Granulated sugar.
Baking powder.
Baking soda.
Salt.
Whisk for about 30 seconds, breaking apart visible cocoa lumps.
The mixture should look evenly colored with no obvious white streaks of flour.
4. Add the Wet Ingredients
Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture.
Whisk by hand or mix on low speed until mostly smooth, about 45 to 60 seconds.
Slowly pour in the hot coffee while stirring continuously.
The finished batter will be fairly thin. That is normal for this recipe.
Do not add the hot coffee directly onto the eggs before mixing. Adding it gradually prevents uneven cooking and helps create a smooth batter.
5. Bake the Chocolate Cake
Pour the batter into the prepared baking pan. Gently tap the pan once or twice on the counter to release large air pockets.
Bake at 350°F for 30 to 35 minutes.
Start checking around the 30-minute mark.
Visual cues that the cake is done.
The center looks set instead of wet.
The top springs back lightly when touched.
A toothpick inserted near the center comes out with a few moist crumbs.
A few moist crumbs are fine. Wet liquid batter means the cake needs more time.
Do not keep baking until the toothpick is completely dry. Overbaking can make the chocolate cake crumbly instead of moist.
6. Add the Caramel
Let the baked cake cool in the pan for 10 minutes.
While it is still warm, use a thin wooden skewer to poke small holes across the surface. Space them about 1 inch apart.
Warm 3/4 cup caramel sauce for about 15 to 20 seconds in the microwave, just until easily pourable. Do not boil it.
Slowly drizzle the warm caramel over the cake.
Let it rest for 10 minutes so some caramel settles into the holes.
The top should look glossy, and some caramel should remain visible on the surface.
7. Add the Toasted Pecans
Mix the toasted chopped pecans with.
2 tablespoons melted butter.
1/4 teaspoon salt.
Scatter the pecans evenly over the caramel-covered cake.
Press them down very lightly with the back of a spoon. Do not push hard enough to damage the cake.
8. Make the Milk Chocolate Topping
Place the finely chopped milk chocolate in a heat-safe bowl.
Heat the heavy whipping cream and whole milk in a small saucepan over medium-low heat until steaming. Do not let the mixture reach a full boil.
Pour the hot cream mixture over the chopped chocolate. Leave it untouched for 2 minutes.
Add the butter and vanilla extract, then stir slowly from the center outward until smooth.
The topping should be glossy, creamy, and free from visible chocolate chunks.
Do not overheat milk chocolate. Excessive heat can make it grainy, oily, or separated.
9. Finish the Cake
Pour the milk chocolate topping over the pecan layer.
Use an offset spatula or butter knife to spread it gently toward the edges.
Drizzle the remaining 1/4 cup caramel sauce over the top.
If desired, add.
Whole pecan halves.
Mini chocolate chips.
A light sprinkle of flaky sea salt.
The finished cake should have visible layers of dark chocolate cake, golden caramel, toasted pecans, and glossy milk chocolate.
10. Cool Before Slicing
Allow the cake to cool at room temperature for about 45 minutes.
For cleaner slices, refrigerate it for another 30 minutes before cutting.
Use a sharp knife and wipe the blade clean between slices.
For a softer, gooier texture, let each slice sit at room temperature for about 10 minutes before serving.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Flour, sugar, cocoa, leavening, salt – $3.00.
Eggs, whole milk, oil, vanilla – $3.50.
Coffee – $0.35.
Caramel sauce – $3.50.
Pecans – $5.00.
Milk chocolate – $4.00.
Heavy whipping cream – $1.75.
Butter – $0.90.
Optional toppings – $1.50.
Estimated Total Recipe Cost
Approximately $23.50 USD.
Estimated Cost Per Serving
Approximately $1.57 USD per serving.
