Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 ½ cups Granulated Sugar
  • ¾ cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 2 Large Eggs
  • ½ cup Vegetable Oil
  • 1 cup Buttermilk
  • 1 cup Boiling Water or Freshly Brewed Coffee
  • 1 (14-ounce) can Sweetened Condensed Milk
  • ½ cup Caramel Sauce
  • 2 cups Heavy Whipping Cream (Cold)
  • ½ cup Powdered Sugar (Sifted)
  • 1 teaspoon Vanilla Extract
  • ½ cup Pecans (Roughly chopped and toasted)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking pan.
  2. Whisk together the dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, and salt) in a large bowl.
  3. In a separate bowl, whisk the eggs, oil, and buttermilk until combined. Gradually add the wet mixture to the dry mixture and mix until just combined. Do not overmix.
  4. Carefully whisk in the boiling water or coffee until the batter is smooth and thin. Pour the batter into the prepared pan.
  5. Bake for 30-35 minutes, or until a toothpick inserted near the centre comes out with moist crumbs attached. Let the cake cool in the pan on a wire rack for 15 minutes.
  6. Gently warm the sweetened condensed milk and caramel sauce together in a small saucepan over low heat until just warm and pourable. Do not boil.
  7. Using a long, thin skewer or chopstick, poke holes all over the surface of the warm cake, spacing them about 1 inch apart, ensuring you reach the bottom. Slowly drizzle the warm caramel soak evenly over the entire surface, allowing it to absorb into the holes.
  8. Let the cake cool completely at room temperature (about 1 hour).
  9. Toast the chopped pecans lightly in a dry pan until fragrant; set aside to cool.
  10. In a chilled bowl, whip the cold heavy cream, sifted powdered sugar, and vanilla extract until stiff peaks form.
  11. Spread the whipped cream topping evenly over the cooled, soaked cake. Sprinkle the toasted pecans over the cream.
  12. Cover loosely and chill in the refrigerator for a minimum of 2 hours (preferably 4 hours or overnight) before slicing and serving to allow the soak to fully penetrate.