Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Step 2: In a large bowl, beat together butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in coffee, sour cream, and vanilla.
Step 3: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until smooth.
Step 4: Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Step 5: For the frosting, beat butter until creamy, then gradually add powdered sugar, coffee, and vanilla. Beat until light and fluffy.
Step 6: Assemble the cake by spreading frosting between the layers and over the top. Drizzle with caramel sauce and sprinkle with chocolate chunks and chopped pecans.
Storage Information
Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture. You can freeze the unfrosted cake layers for up to 2 months; thaw before frosting and decorating.
Continue on the next page