Unsweetened cocoa powder
1 egg, lightly beaten
1 c. buttermilk
2/3 c. vegetable oil
2 c. flour
1 3/4 c. sugar
1/2 c. unsweetened cocoa powder
1 T. baking soda
1 tsp. salt
1 c. freshly brewed hot coffee
Chocolate frosting (recipe follows)
1 1/2 c. pecan halves, toasted
1/2 c. caramel ice cream topping
Grease 3 (9-inch) cake pans. Line the bottom of each with parchment paper. Grease the paper; dust with cocoa powder. Set aside.
In a small bowl, whisk together the egg, buttermilk and vegetable oil; set aside. In a large mixing bowl, stir together flour, sugar, 1/2 c. cocoa powder, baking soda and salt. Gradually add the buttermilk mixture to the flour mixture, beating with an electric mixer until combined. Gradually beat in the hot coffee. Pour the batter into the prepared pans.
Bake at 350 degrees for 22 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool the cakes in the pans on wire racks for 10 minutes. Loosen the sides from the pans, then invert the cakes onto the racks. Remove the cake layers from the pans. Peel off the paper; cool thoroughly.
When the cakes are cool, make the Chocolate Frosting. Place one cake layer top side down, onto a serving plate. Frost the top of this layer with 1/3 of the frosting. Arrange 1/3 of the pecans on top and drizzle with some of the ice cream topping. Top with the second layer. Repeat with frosting, pecans and caramel topping. Top with the third layer, top side up. Repeat with remaining frosting , pecans and caramel topping. Chill cake 1 to 2 hours before serving.
Chocolate Frosting:
1 c. sugar
1/2 c. milk
6 T. butter, cut into small pieces
1 (12 oz.) pkg. semisweet chocolate chips.
In a medium saucepan, stir together sugar and milk. Add the butter. Bring the mixture to boiling, stirring constantly. Remove from heat. Add the chocolate chips. Using a whisk, mix in the chocolate until smooth. If frosting is too thick, stir in 1 to 2 teaspoons freshly brewed hot coffee.
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