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Ingredients:
For the cake:
– 2 1/4 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsweetened cocoa powder
– 1 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
For the frosting:
– 1 cup unsalted butter, softened
– 2 cups confectioners’ sugar
– 1/2 cup unsweetened cocoa powder
– 2 teaspoons vanilla extract
– 4 ounces high-quality dark chocolate, melted
For the pecan topping:
– 1 cup pecan halves
– 1/4 cup granulated sugar
– 1/4 cup light corn syrup
– 1/4 cup water
– 1 tablespoon unsalted butter
Instructions:
To make the cake:
1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition. Whisk in vanilla extract.
5. Gradually add dry ingredients to chocolate mixture, whisking until smooth.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting:
1. In a large mixing bowl, beat butter until creamy.
2. Gradually add confectioners’ sugar, beating until smooth and creamy.
3. Add cocoa powder and vanilla extract, beating until well combined.
4. Beat in melted chocolate until smooth.
To make the pecan topping:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together pecans, sugar, corn syrup, and water until well combined.
3. Add butter and stir until pecans are evenly coated.
4. Spread pecans on prepared baking sheet and bake for 10-12 minutes or until fragrant and lightly toasted.
To assemble the cake:
1. Place one cake layer on a serving plate or cake stand.
2. Spread a thick layer of frosting on top of the cake layer.
3. Top with second cake layer and frost top and sides of cake with remaining frosting.
4. Arrange pecan topping on top of the cake in a decorative pattern.
Tips and Variations:
– To ensure the cake is moist, don’t overmix the batter, and don’t overbake.
– For an extra-rich frosting, use high-quality dark chocolate with at least 70% cocoa solids.
– To toast pecans without baking, cook them in a skillet over medium heat, stirring frequently, until fragrant and lightly browned.
– Consider adding a splash of liqueur, such as Kahlúa or Baileys, to the frosting for an adult-only twist.