Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, melted
- 1 cup water
- 1/2 cup buttermilk (or regular milk with 1 tsp vinegar or lemon juice)
- 2 large eggs
- 1 tsp vanilla extract
For the Topping:
- 1 cup caramel sauce (store-bought or homemade)
- 1/2 cup heavy cream
- 1 cup pecans, chopped (toasted, if preferred)
- 1 cup chocolate chips (semi-sweet or milk chocolate)
Instructions:
1. Make the Cake:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the melted butter, water, buttermilk, eggs, and vanilla extract. Stir until well combined.
- Gradually add the wet ingredients into the dry ingredients, mixing until smooth and fully incorporated.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan while you prepare the topping.
2. Prepare the Topping:
- In a small saucepan over medium heat, combine the caramel sauce and heavy cream. Stir occasionally until the mixture is heated through and smooth.
- Once the cake has cooled for about 10 minutes, pour the warm caramel sauce over the top, spreading it evenly across the surface.
- Sprinkle the chopped pecans over the caramel layer.
- Finally, sprinkle the chocolate chips evenly over the top, letting them melt slightly from the heat of the cake.
3. Let It Set:
- Allow the cake to cool completely, letting the caramel and chocolate set. If you like, refrigerate for a bit to help everything firm up.
4. Serve:
- Once the cake has cooled and the topping is set, slice into squares and serve. This cake is indulgent and perfect for special occasions or when you want to treat yourself to something delicious!