🍫✨ Decadent Chocolate Caramel Cake with Walnuts and Coconut
Indulge in this luxurious chocolate cake layered with rich caramel, crunchy walnuts, sweet coconut, and topped with a silky chocolate ganache. A show-stopping dessert for any special occasion!
📋 Ingredients
For the Cake:
- 2 cups all-purpose flour 🌾
- 2 cups granulated sugar 🍬
- 3/4 cup unsweetened cocoa powder 🍫
- 2 tsp baking powder 🎈
- 1 1/2 tsp baking soda 🥄
- 1 tsp salt 🧂
- 1 cup buttermilk (room temperature) 🥛
- 1/2 cup vegetable oil 🌿
- 2 large eggs (room temperature) 🥚
- 2 tsp vanilla extract ✨
- 1 cup boiling water 💧
For the Layers and Topping:
- 1 1/2 cups caramel sauce 🍯
- 1 cup chopped walnuts 🌰
- 1 cup sweetened shredded coconut 🥥
- 1 cup chocolate ganache 🍫
👩🍳 Instructions
1️⃣ Prepare the Oven and Pans:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
2️⃣ Make the Cake Batter:
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, oil, eggs, and vanilla extract. Beat on medium speed until smooth.
- Reduce speed to low and slowly add the boiling water, mixing until fully incorporated. The batter will be thin.
3️⃣ Bake the Cakes:
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
4️⃣ Assemble the Cake:
- Place one cake layer on a serving plate. Spread 1/2 cup of caramel sauce over the top. Sprinkle with 1/3 cup walnuts and 1/3 cup coconut.
- Repeat with the second layer.
5️⃣ Add the Final Layer:
- Place the third layer on top. Spread the chocolate ganache evenly over the top and sides of the cake. Decorate with the remaining walnuts and coconut. Drizzle the remaining caramel sauce over the top for a finishing touch.
✨ Tips for Success
- Even Layers: Use a serrated knife to level the cake layers if needed before assembling.
- Homemade Caramel Sauce: For a deeper flavor, make your own caramel sauce instead of using store-bought.
- Chill for Stability: Refrigerate the assembled cake for 30 minutes before slicing to make it easier to serve.
❓ Frequently Asked Questions
1. Can I use a different type of nut?
- Yes, pecans or almonds make great substitutes for walnuts.
2. How do I store the cake?
- Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
3. Can I freeze this cake?
- Yes! Freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the refrigerator.
4. What if I don’t have buttermilk?
- Make a substitute by mixing 1 cup of milk with 1 tbsp of lemon juice or vinegar. Let it sit for 5 minutes before using.
🛠️ Common Mistakes and Fixes
1. Cake too dry:
- Be sure not to overbake. Check for doneness with a toothpick around the 30-minute mark.
2. Ganache too runny:
- Allow the ganache to cool and thicken slightly before spreading it on the cake.
3. Uneven caramel drizzle:
- Use a spoon or squeeze bottle for better control when drizzling the caramel.
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