Chocolate Fudge Cake with Pecan Crumble Recipe
Ingredients:
For the Chocolate Fudge Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, at room temperature
½ cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup hot coffee
Chocolate Fudge Frosting:
1½ cups unsalted butter, softened
¾ cup unsweetened cocoa powder
6-8 cups powdered sugar
½ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon salt
Chocolate Ganache Drip:
½ cup heavy cream
1 cup semi-sweet chocolate chips or chopped chocolate
For Decoration:
1½ cups chopped pecans, toasted and cooled
1 cup Caramel sauce (store-bought or homemade)
Pecan halves for topping
Instructions:
. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, oil, vanilla, and eggs.
Add the wet ingredients to the dry ingredients and mix until just combined.
Slowly pour in the hot coffee and mix until the batter is smooth.
Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick comes out clean.
Let the cakes cool completely on a wire rack.
Make the Chocolate Fudge Frosting:
In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
Gradually add the cocoa powder and mix until fully combined.
Slowly add the powdered sugar, one cup at a time, alternating with splashes of heavy cream.
Add the vanilla and salt. Continue mixing until the frosting is thick, fluffy, and spreadable.
Make the Chocolate Ganache:
In a small saucepan or microwave-safe bowl, heat the heavy cream until it’s just about to simmer.
Pour the hot cream over the chocolate chips. Let it sit for 2-3 minutes, then stir until the ganache is smooth and glossy.
Let it cool slightly until it’s thick enough to drip without running off the cake too quickly.
Assemble the Cake:
Place the first cooled cake layer on a serving plate. Spread a generous layer of chocolate fudge frosting over the top.
Drizzle with caramel sauce and sprinkle with chopped pecans.
Repeat with the remaining layers.
Apply a thin layer of frosting all over the cake to create a crumb coat and refrigerate for about 20 minutes.
Decorate the Cake:
Once the crumb coat is set, apply a final, thicker layer of frosting to the top and sides.
Use an offset spatula to smooth the sides and create a slight texture on the top.
Carefully spoon the cooled ganache along the top edge of the cake, letting it drip down the sides. Then, pour a layer of ganache over the center of the cake.
Pipe rosettes of frosting around the top edge and sprinkle the center with the remaining chopped pecans.
Press chopped pecans around the base of the cake. Garnish with pecan halves on top of the rosettes.
Slice, Serve and Enjoy 
