Decadent Double Chocolate Coca Cola Cake with Caramel Pecan and Ganache Layers

Decadent Double Chocolate Coca Cola Cake with Caramel Pecan and Ganache Layers

If you’re looking for a show-stopping dessert that combines moist, rich chocolate cake with indulgent layers of caramel, crunchy pecans, and silky ganache, the Decadent Double Chocolate Coca Cola Cake is your answer. This luxurious cake isn’t just impressive visually—it’s a flavor explosion that balances sweetness, chocolate intensity, and a hint of cola magic. Here’s a complete, step-by-step guide to creating this dessert masterpiece.

🍫 Ingredients You’ll Need

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup Coca Cola (regular, not diet)
• ½ cup boiling water

For the Caramel Pecan Layer:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter

Optional Garnishes:

• Extra pecans, caramel drizzle, or chocolate shavings

🥄 Step-by-Step Method

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, combine buttermilk, vegetable oil, eggs, and vanilla. Mix until smooth.
4. Slowly pour the wet ingredients into the dry ingredients, stirring until combined.
5. Carefully add Coca Cola and then boiling water, mixing gently. The batter will be thin—this is normal and contributes to a moist cake.

Step 2: Bake the Cake

1. Divide the batter evenly between the prepared pans.
2. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Caramel Pecan Layer

1. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it becomes a deep amber color.
2. Add the butter carefully (it may bubble) and stir until melted.
3. Slowly add the heavy cream while whisking continuously. Let the caramel simmer for 2–3 minutes until smooth.
4. Remove from heat and stir in vanilla extract and toasted pecans. Allow to cool slightly—it should be thick but pourable.

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