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Chocolate Pecan Dream Cake Recipe

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The Chocolate Pecan Dream Cake recipe combines moist chocolate cake with layers of creamy caramel and crunchy toasted pecans. Topped with a smooth chocolate ganache, this cake is perfect for special occasions or whenever you crave something indulgent. Each bite offers a balance of rich chocolate and nutty pecans, making it a show-stopping dessert for any gathering.

Ingredients

Scale
  • For the Chocolate Cake:
    • 2 cups all-purpose flour
    • ¾ cup unsweetened cocoa powder
    • 1 ½ tsp baking powder
    • 1 ½ tsp baking soda
    • 1 tsp salt
    • 2 cups granulated sugar
    • 2 large eggs
    • 1 cup whole milk
    • ½ cup vegetable oil
    • 2 tsp vanilla extract
    • 1 cup boiling water
  • For the Pecan Caramel Layer:
    • 1 cup caramel sauce (store-bought or homemade)
    • 1 cup chopped toasted pecans
  • For the Chocolate Ganache:
    • 1 cup semi-sweet chocolate chips
    • ½ cup heavy cream
  • For Garnish:
    • Extra toasted pecans
    • Chocolate shavings (optional)

Instructions

  • Prepare the Chocolate Cake:
    • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    • In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
    • Add eggs, milk, oil, and vanilla extract. Beat until smooth.
    • Stir in boiling water (batter will be thin).
    • Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  • Make the Pecan Caramel Layer:
    • In a small saucepan, heat the caramel sauce until smooth, then stir in the chopped toasted pecans. Let cool slightly.
  • Prepare the Chocolate Ganache:
    • Heat the heavy cream in a small saucepan until simmering. Remove from heat and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Set aside to cool slightly.
  • Assemble the Cake:
    • Place one layer of the cooled chocolate cake on a serving plate. Spread the pecan caramel mixture evenly over the cake layer.
    • Place the second layer on top and pour the chocolate ganache over the cake, allowing it to drip down the sides.
  • Garnish:
    • Top with extra toasted pecans and chocolate shavings if desired. Refrigerate for 30 minutes to set the ganache before serving.

Notes

  • Toast the pecans in a dry skillet over medium heat for 5–7 minutes to enhance their flavor.
  • The cake can be stored in the refrigerator for up to 5 days. Let it come to room temperature before serving.

Nutrition

Find it online: https://sandrarecipes.com/chocolate-pecan-dream-cake-recipe/