Description
Indulge in this rich Chocolate Pecan Butter Cake, featuring a luscious salted caramel swirl and crunchy pecans. This cake is perfect for special occasions or a delightful treat any time.
Ingredients
Scale
- 200 g (1.75 cups) All-Purpose Flour: Provides structure and a tender crumb.
- 50 g (0.5 cup) Unsweetened Cocoa Powder: Adds deep, rich chocolate flavor.
- 250 g (1.25 cups) Granulated Sugar: Sweetens and contributes to a moist texture.
- 115 g (0.5 cup) Unsalted Butter, Melted: Adds richness and tenderness.
- 120 g (0.5 cup) Dark Chocolate (70% Cocoa), Melted: Enhances chocolate flavor with balanced bitterness.
- 3 Large Eggs: Binds ingredients and provides structure.
- 120 ml (0.5 cup) Whole Milk: Adds moisture and creates a tender crumb.
- 1.5 tsp (0.5 tbsp) Baking Powder: Leavens the cake for a light texture.
- 0.25 tsp Salt: Enhances flavors and balances sweetness.
- 1 tsp (5 ml) Alcohol-Free Vanilla Extract: Adds warm, aromatic flavor.
- 120 g (1 cup) Pecan Halves, Roughly Chopped: Provides crunch and nutty flavor.
- 150 g (0.75 cup) Granulated Sugar (for Caramel): Base for the salted caramel sauce.
- 60 ml (0.25 cup) Water (for Caramel): Dissolves sugar for smooth caramel.
- 80 g (0.5 cup) Unsalted Butter (for Caramel): Adds richness to the caramel.
- 120 ml (0.5 cup) Heavy Cream (for Caramel): Creates a creamy, decadent caramel.
- 0.5 tsp Flaky Sea Salt (for Caramel): Provides a sweet-salty contrast.
- 30 g (0.25 cup) Toasted Pecan Shards (for Garnish): Adds crunch and visual appeal.
- Extra Flaky Sea Salt, to Taste (for Garnish): Enhances flavors.
Instructions
- Preheat & Prep: Preheat oven to 175°C (350°F) and grease a 23cm (9-inch) springform pan with parchment.
- Make Caramel: Combine sugar and water in a saucepan; swirl until amber. Remove from heat.
- Emulsify Caramel: Whisk in butter, then slowly pour in cream while whisking. Stir in salt. Cool completely.
- Melt Chocolate: Melt butter and chocolate in a double boiler; cool slightly.
- Combine Dry: Whisk flour, cocoa, baking powder, and salt.
- Cream Eggs: Beat eggs, sugar, and vanilla until pale and fluffy.
- Combine Wet & Dry: Gradually whisk in melted chocolate mixture and milk.
- Fold & Add Pecans: Gently fold in dry ingredients and half of the pecans.
- Layer & Swirl: Spread half the batter, drizzle caramel, and swirl.
- Repeat Layers: Top with remaining batter, pecans, and caramel; swirl lightly.
- Bake: Bake for 40-45 minutes, or until a toothpick comes out with moist crumbs.
- Cool & Release: Cool in pan for 15 minutes, then release and cool completely.
- Garnish: Drizzle with caramel, sprinkle with pecan shards and salt.
Notes
For best results, use high-quality cocoa powder and full-fat heavy cream. Don’t overmix the batter to avoid a tough cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: chocolate cake,pecan,caramel,salted caramel,butter cake,dessert,baking