This batch makes 2 thin layers or 1 thick one. I did 4 layers: one batch split into 2 thin cakes, then a double batch for 2 thicker ones. Use a deep pan so it domes less. If it domes, trim the top flat. I prefer 1 batch per pan for thicker layers. I didn’t use dowels. You should if you want a tall, sturdy cake.
Chocolate cake
- ⅔ cup neutral oil
- 1⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1¼ teaspoons baking powder
- 2 tablespoons honey
- ½ cup brown sugar
- 2 large eggs
- ⅓ cup milk
- ⅓ cup coffee
- 4 tablespoons cocoa powder
- ½ tablespoon vanilla
- ½ cup semi-sweet mini chocolate chips
Method
Heat the oven to 350°F. Grease two 9-inch round pans & line them with parchment.
Sift the flour, baking soda, baking powder, & cocoa. Stir in the sugar.
In another bowl, whisk the eggs. Add the milk, coffee, vanilla, oil, & honey.
Slowly mix the wet into the dry until smooth. Stir in the chocolate chips.
Pour into the pans. Tap on the counter a couple of times to pop bubbles. Bake 25 to 35 minutes, until a toothpick comes out clean.
Caramel sauce
- 1 cup salted butter
- 2 cups brown sugar
- 1½ cups heavy whipping cream
- 3 teaspoons vanilla
- A pinch of salt
Melt the butter on medium. Add the brown sugar. Stir until bubbling, then cook 4 minutes without stirring.
Off the heat, add the cream & stir until smooth. Cook 5 more minutes. Stir in the salt & vanilla. Pour into a bowl & cool.
Pecans
- 3 cups pecans
- ½ cup + 1 tablespoon caramel
Toast the pecans on low until they smell nutty. Cool.
Set aside ¾ cup of whole pecans. Mix those with the caramel. Chop the rest for later.
Simple syrup
- ½ cup sugar
- ½ cup water
Stir on medium until the sugar dissolves. Cool.
Whipped cream icing
- 3½ cups heavy whipping cream
- ½ cup powdered sugar
- ½ tablespoon vanilla bean paste
- 2 boxes vanilla instant pudding, 102 g each
- ½ cup caramel sauce
In a cold bowl, whip the cream, powdered sugar, & vanilla on medium-high to soft peaks.
Slowly beat in the pudding, then the caramel, until smooth. Keep it cold.
Assembly
Level the cakes if the tops domed. Brush each layer with simple syrup so they stay soft.
Set the first layer on the board. Spread whipped cream icing, drizzle caramel, & scatter some chopped pecans. Repeat with the next layers.
I didn’t use dowels. It wasn’t that tall. If you want a taller, sturdier cake, add dowels in the cake before you ice the top.
Cover the outside with the rest of the icing. Drizzle caramel down the sides. Press chopped pecans on the sides if you want. Top with the caramel pecans.
Keep it cold until you serve it.
