Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped pecans
- 1 cup heavy cream
- 1/4 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and buttermilk.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in chopped pecans.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely before removing from the pan.
- In a saucepan, heat heavy cream until just simmering, then pour it over caramel sauce in a bowl. Whisk until smooth.
- Pour the caramel cream over the cooled cake.
Notes
- For a more decadent taste, top with additional caramel sauce and toasted pecans.
- Let the cake sit for a few hours to allow the flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: crème brûlée, caramel, pecan, cake, dessert, indulgent, home chefs