Caramel & Pecan Chocolate CakeIngredients
For the Cake
• 2 cups flour
• ¾ cup cocoa
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 packet baking powder (10 g)
• 1 teaspoon baking soda
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 1 cup hot coffee (or hot water)
• 2 teaspoons vanilla extract
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Caramel Sauce
• 1 cup granulated sugar
• ½ cup heavy cream (heated)
• 2 tablespoons butter
• A pinch of salt
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Pecan Layer
• 1 cup pecans (or regular walnuts)
• 1 tablespoon honey
• 1 teaspoon butter
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Ganache (For the Top)
• 200 ml cream
• 200 g dark chocolate
Preparation
Cake1. Preheat the oven to 340°F (170°C).
2. Mix the dry ingredients.
3. Add the eggs, milk, oil, and vanilla.
4. Finally, pour in the hot coffee and mix.
5. Pour into 2 greased pans.
6. Bake for 30–35 minutes. Cool.
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Caramel1. Melt the sugar in a pan (until it turns caramel color).
2. Carefully add the hot cream.
3. Add butter and salt, stir.
4. Leave to cool.
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Walnuts1. Melt the butter and honey in a pan.
2. Add the walnuts, lightly toast.
3. Cool.
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Ganache1. Heat the cream.
2. Pour the chocolate over it.
3. Stir until smooth.
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Assembly1. First layer of cake
2. Spread caramel
3. Sprinkle walnuts
4. Second layer of cake
5. Pour ganache over it
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Tip
Spread caramel without cooling → it becomes more fluid Let the cakes rest overnight → the flavor intensifies 
