I forget just how much I love caramel. What’s not to love? Butter and sugar, combined. Duh…done and done. But still, I forget about my love for it.
On the flip side, I never forget about my love for chocolate or pecans. I love them. I eat them everyday. Yes, both chocolate and pecans pass through my lips every.single.day. Today I had toasted pecans on a salad. And after dinner I had dark chocolate for dessert. See, both, passing through my lips, into my belly. But caramel, why don’t I remember how good it is more often? I’m going to start. I’m going to write myself notes and post them around my house, “You love caramel, go eat some.” And then in a year I will post notes saying “stop eating all the caramel, your clothes don’t fit.”
I’ll cross that bridge when I get there though. For now, I will indulge in my love for chocolate, pecans AND caramel.
- Chocolate Cake
- Makes 1 loaf cake
- 8 ounces all purpose flour (NOT 1 cup, measure on a scale, 8 ounces)
- 1/2 cup cocoa powder
- 8 ounces leftover coffee (hot or cold, I used cold)
- 4 ounces sugar (1/2 cup)
- 2 eggs
- 4 ounces butter, melted (1 stick)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/4 cups pecans, chopped fine
- Caramel Sauce
- 14 caramel candies
- 3 tablespoons heavy cream
- 1/3 cup heavy whipping cream
- 1/3 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
For the cake: Mix all ingredients in a large bowl with a whisk. Pour into a greased loaf pan. Bake for 45 minutes, until a knife inserted comes out clean.
Cool in the pan for 5 minutes, then invert onto a wire rack and allow to cool completely before pouring the ganache over the top.
For the ganache: Heat whipping cream in a small saucepan over medium low heat until it is hot, but not boiling. Remove from heat and whisk in chocolate chips. Allow to cool slightly in pan, then pour over the cooled chocolate cake.
For the caramel: Put the caramels and heavy cream in a microwave safe bowl. Heat in 30-second bursts, stirring in between, until completely melted and smooth. Drizzle cake with the caramel sauce.
Lastly, sprinkle the cake with chopped pecans. Slice and serve.
Serve immediately OR cool the cake in the fridge to allow the ganache to set. I prefer the second way, cooling in the fridge.