Chocolate Ganache Layer Cake with Bourbon Pecan Caramel
This indulgent chocolate cake is a showstopper for any celebration. A must-try for fans of easy recipes, sweet easy recipes, and quick and easy recipes, it layers rich chocolate ganache with a luscious bourbon pecan caramel filling that elevates every bite.
Servings: 12 slices
Ingredients
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, finely chopped
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream (for caramel)
- 1/2 tsp salt
- 2 tbsp bourbon
- 1 cup chopped pecans, toasted
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
- Divide batter between prepared pans and bake for 30–35 minutes. Let cool completely.
- To make the ganache: heat 1 cup heavy cream in a saucepan until just simmering. Pour over chopped chocolate and stir until smooth. Let cool slightly.
- For the caramel: melt butter in a pan over medium heat. Add brown sugar, 1/2 cup cream, and salt. Cook for 5 minutes, stirring. Remove from heat and stir in bourbon and toasted pecans.
- To assemble: place one cake layer on a plate. Spread with half the ganache, then layer with caramel pecans. Top with second cake layer and cover with remaining ganache.
- Chill until set. Slice and serve.