Once the wet ingredients are well incorporated, I sift my dry ingredients together: flour, cocoa powder, baking powder, baking soda, and salt. I like to do this to prevent any lumps in the batter. Slowly, I alternate adding the dry mixture and buttermilk into the wet ingredients, mixing until just combined. To add a touch of magic, I carefully pour in the boiling water; it makes the batter incredibly smooth and thin, but don’t worry, this is what transforms into a moist cake!
Now, it’s time to divide the batter evenly between the prepared pans and pop them into the oven. I bake them for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. While the cakes are baking, I can already smell the chocolate wafting through my kitchen, and let me tell you, it’s pure bliss. Once done, I let them cool in the pans for about 10 minutes before transferring them to a cooling rack.
While my cakes cool, I prepare the caramel sauce. If you’re like me and using store-bought sauce, it’s a simple task of heating it until it’s pourable. If you’re feeling adventurous, you can make your own from scratch! Keep in mind: the more gooey the caramel, the better it will soak into the layers of your cake.
Pro Tips for Best Results
When I first made this cake, I experimented with different buttermilk substitutes, realizing that true buttermilk really enhances the flavor and texture. If you ever run out, just add a tablespoon of vinegar or lemon juice to regular milk and let it sit for a bit. It works like a charm!
Another tip I learned the hard way is to ensure that your cakes are completely cooled before stacking them. I once tried to frost a warm cake, and let’s just say the layers didn’t stay put! Wait at least an hour to ensure everything is set.
Lastly, don’t skimp on the bunting of pecans on top. The crunch they add is essential! I love to toast them lightly before adding to bring out their nutty richness. It’s a step that truly elevates the entire dessert and is so worth it.
Common Mistakes to Avoid
One common mistake I see (and made myself!) is not measuring the flour correctly. The texture of your cake really hinges on this. It’s best to spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag, which can lead to packing and excess flour in your mix. (See the next page below to continue…)