Craving a little something sweet and special? Look no further than these delightful chocolate caramel pecan mini cakes! Inspired by the classic flavors of turtle candy, these individual cakes are a perfect treat for two, or even just for one when you need a little extra indulgence. The rich, moist chocolate cake layers, combined with the gooey caramel and crunchy pecans, create a symphony of flavors and textures that will leave you utterly satisfied.
Why You'll Love This Recipe
- Perfect Portion Size: These mini cakes are designed for a cozy night in, making them ideal for a romantic date night or a small celebration.
- Rich Chocolate Flavor: The addition of coffee enhances the chocolate flavor, making it deep and intense.
- Easy to Customize: Feel free to use store-bought caramel for convenience or make your own if you're feeling ambitious. Toast your pecans or add candied ones for that extra touch.
- Impressive Presentation: These cakes are as beautiful as they are delicious, with their cascading caramel and perfectly placed pecans.
Ingredients You'll Need
For the Chocolate Cake:
- Egg yolk
- Vegetable oil
- Sour cream or full-fat Greek yogurt
- Granulated sugar
- Flour
- Cocoa powder
- Salt
- Baking soda
- Strong hot coffee
For the Chocolate Frosting:
- Milk
- Sugar
- Butter
- Chocolate chips
- Coffee
For the Toppings:
- Caramel sauce
- Toasted or candied pecans
How to Make Chocolate Caramel Pecan Mini Cakes
- Get Started: Preheat your oven to 350°F (175°C). Grease 4 (8-ounce) ramekins.
- Mix the Cake Batter: In a bowl, whisk together the egg yolk, vegetable oil, sour cream, and sugar. Add the dry ingredients (flour, cocoa powder, salt, and baking soda), and mix well. Stir in the hot coffee to make the batter nice and smooth.
- Bake the Cakes: Divide the batter evenly among the greased ramekins and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in ramekins before removing.
- Make the Frosting: While the cakes cool, prepare the frosting. Heat milk, sugar, and butter in a saucepan until boiling. Remove from heat and stir in chocolate chips and coffee until melted and smooth.
- Assemble the Mini Cakes: Once the cakes and frosting have cooled slightly, begin layering. Place a cake layer, top with frosting and sprinkle with chopped pecans. Drizzle with caramel. Repeat until you have a 2 or 3 layer cake. For the top of the cake add whole pecans.
- Serve and Enjoy: Serve the cake while warm or store in the fridge to eat later.
Tips for the Best Mini Cakes
- Don't Overbake: To ensure a moist cake, don't overbake. The cakes should be set but still tender.
- Cool Completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- Customize Your Toppings: Use a mix of chopped and whole pecans for texture, and feel free to add a sprinkle of sea salt to enhance the flavors.
- Make Ahead: You can bake the cakes a day in advance and store them in an airtight container, then frost them right before serving.
These chocolate caramel pecan mini cakes are sure to impress! Perfect for any occasion, especially when you want to treat yourself or a loved one with a special treat. Enjoy!