Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 cup caramel sauce
- 1/2 cup chopped pecans
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gradually add the hot water to the batter and mix until smooth.
6. Pour the batter evenly into the prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Once the cakes are cool, spread a layer of caramel sauce on top of one cake layer. Sprinkle with chopped pecans.
10. Place the second cake layer on top of the caramel and pecans.
11. Spread a thin layer of caramel sauce over the top and sides of the cake. Use an offset spatula to smooth it out.
12. Drizzle additional caramel sauce over the top of the cake and sprinkle with more chopped pecans.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 450
Fat: 18g
Saturated Fat: 3g
Cholesterol: 40mg
Sodium: 490mg
Carbohydrates: 70g
Fiber: 3g
Sugar: 50g
Protein: 6g
Substitutions for ingredients:
- You can use any type of nut instead of pecans.
- If you don't have buttermilk, you can use regular milk with 1 tablespoon of vinegar or lemon juice added.
Variations:
- Add a layer of whipped cream or frosting between the cake layers.
- Use chocolate chips instead of chopped pecans.
- Add a pinch of sea salt to the caramel sauce for a salted caramel flavor.
Tips and tricks:
- Make sure the cakes are completely cool before adding the caramel sauce or it will melt and become runny.
- Use a serrated knife to cut the cake for clean slices.
- Warm the caramel sauce slightly in the microwave before spreading it on the cake for easier spreading.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving. You can warm individual slices in the microwave for a few seconds if desired.
Presentation ideas:
Serve the cake on a cake stand or platter. Drizzle additional caramel sauce over the top and sprinkle with chopped pecans.
Garnishes:
Chopped pecans and additional caramel sauce.
Pairings:
Serve with a scoop of vanilla ice cream or a cup of coffee.
Suggested side dishes:
Fresh fruit or a salad.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time by a few minutes next time.
- If the cake is too moist, you may have added too much water to the batter. Make sure to measure the water carefully.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Garash cake is a traditional Hungarian dessert that is typically made with chocolate and walnuts. This recipe adds a caramel twist to the classic cake.
Flavor profiles:
Rich chocolate cake with sweet caramel and crunchy pecans.
Serving suggestions:
Serve the cake as a dessert after a family dinner or at a special occasion.
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Region: Bulgarian