Ingredients
- 1 recipe Chocolate Buttermilk Cake made in a bundt pan
- 1 cup roughly chopped pecan pieces, toasted
- Caramel-pecan sauce:
- ¾ cup light brown sugar
- ½ cup heavy cream
- ¼ cup butter (1/2 stick or 4 Tbsp)
- 2 Tbsp light corn syrup
- ¼ tsp salt
- 1 tsp pure vanilla extract
- Chocolate ganache:
- 1½ cup milk chocolate chips
- ½ cup heavy cream
Instructions
- Prepare the chocolate buttermilk cake per the directions. Bake in a buttered and floured bundt pan for 40-45 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan on a cooling rack.
- Spread the pecan pieces in a single layer on a sheet pan. Toast in a 350°F oven for 6-8 minutes Set aside to cool.
- To make the caramel-pecan sauce: In a heavy bottomed saucepan over medium-high heat melt together the brown sugar, heavy cream, butter, corn syrup and salt. Bring to a boil then lower the heat to a simmer. Cook for 2 minutes stirring constantly.
- Remove the caramel sauce from the heat then add the vanilla and toasted pecans. Stir until the pecans are coated. Set aside to cool slightly.
- To make the ganache: in a microwave safe bowl, melt the chocolate chips and heavy cream in 20 second increments stopping to stir each time. Repeat until completely smooth.
- Place the bundt cake on a cake pedestal or platter. Drizzle with ⅓ of the chocolate ganache and ⅓ of the caramel pecan sauce. Repeat drizzling the cake on all sides until both of the sauces are used.
- Store chilled bringing to room temperature for serving.
Source : allrecipes.Com
