Ingredients
– 1 ¾ cups all-purpose flour
– 1 ½ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
– 1 cup caramel sauce (store-bought or homemade)
– 1 cup chopped pecans
– 1 cup semi-sweet chocolate chips
Equipment Needed
– Mixing bowls
– Measuring cups and spoons
– Electric mixer (handheld or stand)
– 9-inch round cake pans (two)
– Parchment paper
– Offset spatula
– Cooling rack
– Saucepan (for melting chocolate if making ganache)
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). Prepare your cake pans by greasing and lining them with parchment paper for easy removal later. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix these dry ingredients together until well-combined. Next, add the eggs, milk, oil, and vanilla to the bowl, and beat with an electric mixer for about two minutes until the batter is smooth. Then, carefully stir in the boiling water—it will look thin, but that’s perfectly okay! This adds moisture that makes the cake wonderfully soft. (See the next page below to continue steps…)
