Ingredients
1 cup dark baking cocoa1 cup boiling water1 cup butter, softened2-1/4 cups sugar4 eggs1-1/2 teaspoons vanilla extract2-3/4 cups all-purpose flour2 teaspoons baking soda1/2 teaspoon baking powder1/2 teaspoon salt1 cup buttermilkCARAMEL LAYER:1 teaspoon butter1 cup chopped pecans1/2 cup plus 1 tablespoon sugar1/2 cup plus 1 tablespoon packed brown sugar1 cup heavy whipping cream, divided1/2 cup dark corn syrup6 tablespoons butter, cubedGANACHE LAYER:1 teaspoon butter1 cup chopped pecans1 cup dark chocolate chips2/3 cup heavy whipping creamFROSTING:2 ounces unsweetened chocolate, chopped1/3 cup dark chocolate chips4 cups confectioners’ sugar3/4 cup butter, softened1/4 cup milk1 tablespoon dark baking cocoa1 teaspoon vanilla extractGARNISHES:Chocolate curls or other decorations
Preparation
Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For caramel layer: Line a 9-in. round pan with foil and grease the foil with butter. Sprinkle with pecans; set aside.
In a large heavy saucepan, combine the sugar, brown sugar, 1/2 cup cream, corn syrup and butter. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 5 minutes. Gradually stir in remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes.
Remove from the heat. Quickly pour into prepared pan (do not scrape saucepan). Cool.
For ganache layer: Line a 9-in. round pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with pecans; set aside. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Pour over pecans. Cool to room temperature; chill until set.
For frosting: In a microwave, melt unsweetened chocolate and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat the confectioners’ sugar, butter, milk, cocoa and vanilla until smooth; beat in melted chocolate.
To assemble cake: Place one cake layer on a serving plate; remove foil from caramel and place on top. Top with another cake layer; remove foil from ganache and place on top. Top with remaining cake layer. Frost top and sides of cake. Garnish as desired.
