German Chocolate Cake with Salted Caramel Drizzle

Allergens

Milk, Eggs, Nuts

Ingredients

• 1 3/4 cups all
• purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 8 ounces semi
• sweet chocolate, finely chopped
• 1 1/2 cups heavy cream
• 1/4 cup unsalted butter
• 1 cup chopped pecans, toasted
• 1 1/2 cups salted caramel sauce

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans. In a large bowl, whisk together the dry ingredients until well combined.
2. In a separate bowl, combine eggs, milk, oil, and vanilla extract. Slowly add the wet mixture to the dry, stirring until just combined. Fold in the chopped chocolate until evenly distributed.
3. Divide batter between the prepared cake pans and bake for 25 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on a wire rack.
4. In a saucepan over medium heat, combine heavy cream and butter. Stir until melted and smooth. Pour over chopped chocolate and let sit for 1 minute before stirring until glossy and fully combined. Let the ganache cool to room temperature.
5. To assemble, place one cake layer on a serving plate and spread a generous amount of salted caramel sauce over the top. Add the second cake layer and spread the remaining caramel evenly on top. Pour the cooled chocolate ganache over the entire cake, allowing it to drip down the sides. Sprinkle with toasted pecans and enjoy!

Chef’s Insight

Allow the cakes to cool completely before assembling; this ensures the cake layers don't break during handling.

Notes

Serve with a warm cup of coffee or tea for an extra-indulgent experience.