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Caramel Pecan Ice Cream Chocolate Delight Cake

Indulge in this heavenly dessert that combines rich chocolate cake layers with creamy caramel and crunchy pecans, perfect for celebrations or special treats.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour Sifted
  • 0.75 cups unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 0.5 teaspoons salt
  • 2.25 cups granulated sugar
  • 1 cup unsalted butter (softened) for cake batter
  • 4 large eggs
  • 1.5 cups buttermilk
  • 1 cup warm water
  • 2 teaspoons vanilla extract
For the Caramel Pecan Cream
  • 0.5 cups unsalted butter
  • 1 cup brown sugar
  • 0.25 cups heavy cream
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract for caramel pecan cream
  • 0.75 cups chopped pecans

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, warm water, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Pour the batter evenly into the prepared cake pans and smooth the tops.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. While the cakes are baking, prepare the caramel pecan cream.
Making Caramel Pecan Cream
  1. In a saucepan over medium heat, melt the 1/2 cup of unsalted butter with the brown sugar and heavy cream. Stir continuously until the mixture is smooth. Remove from heat and let it cool slightly.
  2. Add the powdered sugar and vanilla extract to the cooled caramel mixture, mixing until smooth. Finally, fold in the chopped pecans.
Assembly
  1. Once the cakes have cooled, remove them from the pans and place one layer on your serving plate. Spread half of the caramel pecan cream over the first layer.
  2. Top with the second cake layer and spread the remaining caramel pecan cream on top.
  3. Optional: Garnish with additional chopped pecans and a drizzle of chocolate sauce for an extra touch of indulgence.

Notes

For an extra layer of flavor, consider adding chocolate chips to the cake batter. If you're short on time, you can use store-bought chocolate cake mix instead of making the cake from scratch. You can also substitute walnuts for pecans if that’s what you have on hand. Serve with a scoop of vanilla or caramel ice cream for an even more delightful experience!