Directions:
- 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 near 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. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1345.65 Kcal (5634 kJ) | ||
| Calories from fat | 551.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.33g | 94% | |
|---|---|---|---|
| Cholesterol | 125.94mg | 42% | |
| Sodium | 348.51mg | 15% | |
| Potassium | 298.24mg | 6% | |
| Total Carbs | 189.09g | 63% | |
| Sugars | 95.07g | 380% | |
| Dietary Fiber | 8.8g | 35% | |
| Protein | 13.99g | 28% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.3mg | 18% | |
| Calcium | 91.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 356.75 Kcal (1494 kJ) | ||
| Calories from fat | 146.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.26g | 94% | |
|---|---|---|---|
| Cholesterol | 33.39mg | 42% | |
| Sodium | 92.39mg | 15% | |
| Potassium | 79.07mg | 6% | |
| Total Carbs | 50.13g | 63% | |
| Sugars | 25.2g | 380% | |
| Dietary Fiber | 2.33g | 35% | |
| Protein | 3.71g | 28% | |
| Vitamin C | 0.1mg | 1% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.9mg | 18% | |
| Calcium | 24.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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