Ingredients
Scale
- For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup hot brewed coffee
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- For the Caramel Sauce:
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 tsp sea salt
- For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- Toppings:
- 1/2 cup pecans, toasted and chopped
- Sea salt flakes, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 6-inch cake pans.
- In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk the coffee, oil, egg, and vanilla. Gradually combine wet and dry ingredients until smooth.
- Divide batter into prepared pans. Bake for 25-30 minutes. Cool in pans for 10 minutes, then on a wire rack.
- For caramel sauce, combine all ingredients in a saucepan over medium heat until thickened. Cool slightly.
- For ganache, heat cream and pour over chocolate. Let sit, then stir until smooth.
- Assemble the cake with one layer, caramel, pecans, second layer, then ganache. Top with remaining pecans and sea salt.
Notes:
For an extra coffee flavor, add a teaspoon of espresso powder to both the cake batter and the chocolate ganache.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
