Decadent Chocolate Delight Cake with Caramel Pecan

Frosting

Chocolate Cake Ingredients (2 Layers)
• All-purpose flour – 2 ½ cups (312g)
• Unsweetened cocoa powder – ¾ cup (75g)
• Baking powder – 2 tsp (8g)
• Baking soda – 1 ½ tsp (7g)
• Salt – ½ tsp (2.5g)
• Granulated sugar – 2 ¼ cups (450g)
• Unsalted butter, softened – 1 cup (225g)
• Eggs – 4 large
• Buttermilk – 1 ½ cups (360ml)
• Warm water – 1 cup (240ml)
• Vanilla extract – 2 tsp (10ml)

Caramel Pecan Frosting Ingredients
• Unsalted butter – ½ cup (115g)
• Brown sugar – 1 cup (200g)
• Heavy cream – ¼ cup (60ml)
• Powdered sugar – 2 cups (250g)
• Vanilla extract – 1 tsp (5ml)
• Chopped pecans – ¾ cup (75g)

Instructions

Preheat oven to 175°C (350°F). Grease and line two 8-inch (20cm) round cake pans with parchment paper.

For the cake, sift together flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, then stir in vanilla extract. Alternate adding the dry ingredients and buttermilk to the butter mixture,

beginning and ending with dry ingredients. Gradually stir in warm water until smooth.

Divide batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting, melt butter and brown sugar together in a saucepan over medium heat. Stir in heavy cream and bring to a gentle boil for 2 minutes,

then remove from heat and allow to cool slightly. Beat in powdered sugar, vanilla extract, and chopped pecans until smooth and spreadable.

Assemble the cake by placing one layer on a serving plate, spreading a generous amount of frosting on top, then placing the second layer over it.

Frost the top and sides with the remaining caramel pecan frosting.

Optional: Garnish with extra pecans or chocolate shavings for a more decadent look.