Chocolate Caramel Nut Cake
Chocolate Caramel Nut Cake is a delightful treat that combines rich chocolate flavors, smooth caramel, and crunchy nuts. This cake is perfect for any celebration or simply to enjoy with family and friends. Whether it’s a birthday, an anniversary, or just a Saturday afternoon, this cake is sure to impress.
Why Make This Recipe
This cake is a fantastic choice because it blends several delicious elements. The moist chocolate cake is layered with homemade caramel, creating a sweet and satisfying combination. The addition of nuts adds a lovely crunch, making every bite a delightful experience. Plus, it’s an impressive dessert that’s not too complicated to make, so you can easily share it with those you love.
How to Make Chocolate Caramel Nut Cake
Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cups sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water
- 1 cup granulated sugar (for caramel)
- 6 tbsp unsalted butter
- 1/2 cup heavy cream (for caramel)
- Pinch of salt (for caramel)
- 1 cup semi-sweet chocolate chips (for ganache)
- 1/2 cup heavy cream (for ganache)
- 1/3 cup chopped almonds (for topping)
- 1/3 cup chopped cashews (for topping)
- 1 tbsp shredded coconut (optional for topping)
- 2 tbsp chocolate buttercream (for piping)
Directions:
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat the sugar and eggs until light. Add the buttermilk, oil, and vanilla; mix well.
- Add the dry ingredients to the wet mixture. Slowly stir in the hot water until smooth.
- Bake in the preheated oven for 30–35 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely.
- To make the caramel, melt sugar in a saucepan over medium heat, stirring constantly until it turns amber. Add butter and stir until melted. Gradually pour in the cream and mix until smooth. Let it cool.
- For the ganache, heat the heavy cream in a saucepan until just simmering. Pour it over the chocolate chips and let it sit for 2 minutes. Then, stir until smooth.
- Place the first cake layer on a board. Spread a generous layer of caramel on top. Repeat for all layers.
- Pour chocolate ganache over the top layer, allowing it to drip down the sides.
- Decorate with swirls of chocolate buttercream, sprinkle with chopped nuts, and add a touch of coconut if desired.
How to Serve Chocolate Caramel Nut Cake
Serve this delicious cake by cutting it into slices. It pairs well with a cup of coffee or tea. You can also add a scoop of vanilla ice cream for an extra treat!
How to Store Chocolate Caramel Nut Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it, which will keep it fresh for about a week.
Tips to Make Chocolate Caramel Nut Cake
- Ensure all your ingredients are at room temperature for the best results.
- Be patient while making the caramel; stirring constantly helps prevent burning.
- If you want more flavor, consider adding a teaspoon of espresso powder to the cake batter.
Variation
Feel free to switch the nuts based on your preference. Pecans or walnuts can also work beautifully in this cake. You can also replace the chocolate ganache with a vanilla glaze for a different taste.
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers ahead of time. Just store them in the refrigerator or freezer until you’re ready to assemble.
Can I use a different type of milk for this recipe?
Yes, you can use any type of milk you prefer, such as whole, almond, or oat milk.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached.
