Chocolate Pecan Butter Cake With Salted Caramel Swirl

Prepare to be captivated by this extraordinary Chocolate Pecan Butter Cake, a symphony of rich chocolate, buttery pecans, and a luscious salted caramel swirl. This isn’t just a cake; it’s an experience – a delightful indulgence perfect for special occasions or simply treating yourself. The combination of deep chocolate flavor, the satisfying crunch of pecans, and the sweet-salty allure of homemade caramel will leave you wanting more. This recipe delivers a moist, tender crumb and a flavor profile that’s both sophisticated and comforting. Let’s dive into the ingredients that make this cake a true masterpiece!

Ingredients You’ll Need

• 200 g (1 ¾ cups) All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb. Using all-purpose flour ensures a balanced texture, not too dense and not too light.
• 50 g (½ cup) Unsweetened Cocoa Powder: This is where the deep, rich chocolate flavor comes from. Opt for a high-quality cocoa powder for the best results – Dutch-processed cocoa will give a darker, more intense flavor.
• 250 g (1 ¼ cups) Granulated Sugar: The primary sweetener, providing sweetness and contributing to the cake’s moistness. Granulated sugar also helps with browning and creating a tender texture.
• 115 g (½ cup) Unsalted Butter, Melted: Melted butter adds richness, tenderness, and a beautiful flavor to the cake. Using unsalted butter allows you to control the overall saltiness of the recipe.
• 120 g (½ cup) Dark Chocolate (70% Cocoa), Melted: This elevates the chocolate flavor to a whole new level. The 70% cocoa content provides a balanced bitterness that complements the sweetness of the cake.
• 3 Large Eggs: Essential for binding the ingredients together and providing structure. Eggs also contribute to the cake’s richness and moistness.
• 120 ml (½ cup) Whole Milk: Adds moisture and helps to create a tender crumb. Whole milk provides a richer flavor than lower-fat milk options.
• 1 ½ tsp (½ tbsp) Baking Powder: The leavening agent that gives the cake its lift and airy texture. Make sure your baking powder is fresh for optimal results.
• ¼ tsp Salt: Enhances the flavors of all the other ingredients and balances the sweetness. A pinch of salt is crucial for a well-rounded flavor profile.
• 1 tsp (5 ml) Alcohol-Free Vanilla Extract: Adds a warm, aromatic flavor that complements the chocolate and pecans. Using alcohol-free vanilla ensures it’s suitable for all.
• 120 g (1 cup) Pecan Halves, Roughly Chopped: Provides a delightful crunch and nutty flavor. Roasting the pecans briefly before chopping can enhance their flavor even further.
• 150 g (¾ cup) Granulated Sugar (for Caramel): The base for our luscious salted caramel sauce, providing sweetness and helping to create a beautiful amber color.
• 60 ml (¼ cup) Water (for Caramel): Dissolves the sugar and helps it to melt evenly, creating a smooth caramel sauce.
• 80 g (½ cup) Unsalted Butter (for Caramel): Adds richness and a silky texture to the caramel sauce.
• 120 ml (½ cup) Heavy Cream (Full-Fat) (for Caramel): Creates a creamy, decadent caramel sauce. Using full-fat heavy cream is essential for achieving the right consistency.
• ½ tsp Flaky Sea Salt (for Caramel): Provides a delightful contrast to the sweetness of the caramel, enhancing its flavor.
• 30 g (¼ cup) Toasted Pecan Shards (for Garnish): Adds a final touch of crunch and visual appeal.
• Extra Flaky Sea Salt, to Taste (for Garnish): Enhances the flavors and adds a beautiful finishing touch.

Ingredient Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• All-Purpose Flour: You can use cake flour for an even more tender crumb, but you may need to adjust the liquid slightly.
• Dark Chocolate: Milk chocolate can be used, but it will result in a sweeter, less intense chocolate flavor.
• Pecans: Walnuts can be substituted for pecans, although the flavor will be slightly different.
• Heavy Cream: While full-fat heavy cream is recommended, you can use half-and-half in a pinch, but the caramel will be less rich.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat & Prepare: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Thoroughly grease a 23cm (9-inch) springform pan. Don’t skip the parchment paper lining the bottom – it’s your insurance policy against sticking!
2. Craft the Salted Caramel: In a medium saucepan, combine 150g sugar and 60ml water. The key here is *swirling*, not stirring. Stirring can cause crystallization. Cook over medium-high heat until the mixture transforms into a deep amber color. This takes patience! Once amber, immediately remove from heat.
3. Emulsify the Caramel: Carefully whisk in 80g of butter until it’s fully melted and incorporated. The mixture will bubble vigorously – that’s normal. Then, slowly pour in 120ml of heavy cream while whisking constantly. This step needs attention to prevent splattering. Finally, stir in ½ tsp of flaky sea salt. Let the caramel cool completely to room temperature; it will thicken as it cools.
4. Melt Chocolate & Butter: In a heatproof bowl set over a pan of simmering water (double boiler), melt 115g butter and 120g dark chocolate together. Stir frequently until smooth and glossy. Remove from heat and allow to cool slightly. This prevents the chocolate from seizing up when added to the other ingredients.
5. Combine Dry Ingredients: In a large bowl, whisk together 200g all-purpose flour, 50g unsweetened cocoa powder, 1 ½ tsp baking powder, and ¼ tsp salt. Whisking ensures even distribution of the baking powder and salt.
6. Cream Eggs & Sugar: In a separate bowl, beat the eggs with 250g granulated sugar and 1 tsp vanilla extract until the mixture is pale, light, and fluffy. This incorporates air, which is crucial for a tender cake.
7. Combine Wet & Dry: Gradually whisk the melted butter-chocolate mixture and 120ml whole milk into the egg-sugar mixture until just combined. Be careful not to overmix.
8. Fold & Add Pecans: Gently fold the wet ingredients into the dry ingredients just until no streaks of flour remain. Overmixing develops gluten, resulting in a tough cake. Fold in half of the 120g chopped pecans.
9. Layer & Swirl: Spread half of the batter into the prepared springform pan. Drizzle half of the cooled salted caramel over the batter. Using a thin knife or skewer, create beautiful swirls by pulling through the batter.
10. Repeat Layers: Top with the remaining batter, scatter the remaining pecans, and drizzle the remaining caramel over the top. Swirl lightly again to create a marbled effect.
11. Bake to Perfection: Bake for 40-45 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs. The top should be set and have a lovely glossy sheen from the caramel.
12. Cool & Release: Allow the cake to cool in the pan for 15 minutes before releasing the springform. Cool completely on a wire rack before frosting or serving.
13. Garnish & Serve: Drizzle with extra salted caramel, sprinkle with toasted pecan shards, and a final pinch of flaky sea salt.

The Science of Swirls: Achieving the Perfect Caramel Ribbon

The swirling technique isn’t just for aesthetics; it’s about creating pockets of intense caramel flavor throughout the cake. By not fully incorporating the caramel, you ensure that each bite has a delightful surprise of sweet and salty goodness. The contrast in textures – the soft cake, the chewy caramel, and the crunchy pecans – is what makes this cake truly special. Using a thin knife or skewer prevents overmixing, preserving the distinct layers.

Pecan Power: Why Pecans are the Perfect Complement

Pecans aren’t just a tasty addition; they’re a flavor match made in heaven with chocolate and caramel. Their buttery, slightly sweet flavor profile complements the rich chocolate and the salty caramel beautifully. Toasting the pecans before adding them to the cake intensifies their flavor and adds a delightful crunch. The pecans also provide a textural contrast to the soft cake and smooth caramel.

Salted Caramel: The Balancing Act

The addition of flaky sea salt to the caramel is crucial. Salt enhances sweetness and balances the richness of the chocolate and butter. Using flaky sea salt provides bursts of saltiness that contrast beautifully with the smooth caramel. Don’t be afraid to experiment with the amount of salt to find your perfect balance.

Troubleshooting: Common Baking Issues & Solutions

• Cake is dry: Overbaking is the most common cause. Check for doneness with a toothpick a few minutes before the recommended baking time.
• Caramel is too hard: The caramel may have cooked for too long. Watch it carefully and remove it from the heat as soon as it reaches a deep amber color.
• Cake sticks to the pan: Ensure the pan is thoroughly greased and lined with parchment paper.

Frequently Asked Questions

Can I use a different type of chocolate?

Yes, you can! Milk chocolate will result in a sweeter cake, while a higher percentage cocoa dark chocolate will create a more intense chocolate flavor.

Can I make the caramel ahead of time?

Absolutely! The salted caramel can be made up to a week in advance and stored in an airtight container at room temperature.

Can I substitute the pecans?

While pecans are the star of this cake, you could substitute walnuts or hazelnuts, but the flavor profile will be different.

Indulge & Share!

This Chocolate Pecan Butter Cake with Salted Caramel Swirl is a decadent treat that’s perfect for any occasion. Don’t forget to save this recipe to your Pinterest board for later! Pin it here!

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