Chocolate Nirvana Cake

READY IN: 2hrs 10mins
SERVES: 8-12




  • CAKE:
  • Preheat oven to 350*. Grease 3 round cake pans(I also line the bottom with waxed paper). Set aside.Put water on to boil.
  • Mix together flour, soda and salt. set aside.
  • Beat together butter and sugar until light.
  • Add eggs and vanilla.
  • Add chocolate and beat 1-2 minutes.
  • Add flour mixture to chocolate mixture, alternating with buttermilk.Beat until smooth.
  • Slowly add boiling water, beating until completely smooth-batter will be thin.
  • Pour into pans. Bake 35-40 mins, until tester comes out clean.
  • While baking, make ganache, caramel and whipped cream.
  • Cool cakes in pans for 10 mins, then unmold onto racks to finish cooling.
  • CARAMEL-cook sugar, corn syrup and butter over low heat until 242*. Remove from heat and add cream and vanilla.Cool. Will thicken as it cools.
  • GANACHE-Melt butter, chocolate chips and cream over low heat.Whisk in almond extract. Cool.
  • WHIPPED CREAM- Whisk cream until it just begins to thicken, then add pudding powder. whisk until ready.Refrigerate.
  • PECANS- put butter on a cookie sheet& melt in oven (can toast pecans while baking cake)- when butter is melted, toss pecans in pan until coated. bake @ 350 until toasty smelling (~10 mins- watch carefully, they burn easily!)Salt to taste.
  • When everything is cool, assemle the cake:
  • Place first layer on cake plate. Plop 1/3 of the whipped cream onto cake. Drizzle caramel and chocolate over cream. Repeat for next 2 layers, but be a little "artistic" with the top layer-oozing the caramel and chocolate over the sides of the cake. Sprinkle liberally with pecans!