Triple Chocolate Pecan Pie Cake

cakebycourtney.com

Kate B

subheading: For the Shortbread Crust:

⅓ cup granulated sugar

12 tablespoons unsalted butter room temperature

3 cups all-purpose flour

½ teaspoon Kosher salt

subheading: For the Caramel Cake:

¾ cup unsalted butter room temperature

½ cup granulated sugar

½ cup light brown sugar packed

1 can 13.4 oz. dulce de leche

4 large eggs

2 egg yolks

¾ cup buttermilk

⅓ cup vegetable oil

1 ¾ teaspoons vanilla extract

2 ½ cups cake flour

1 ¾ teaspoons baking powder

1 ½ teaspoons kosher salt

subheading: For the Triple Chocolate Pecan Filling:

3 tablespoons unsalted butter softened

¾ cup packed dark brown sugar

½ teaspoon salt

2 large eggs

½ cup light corn syrup

1 teaspoon pure vanilla extract

1 cup pecans 4 oz, toasted and broken into small pieces

2 oz each of dark semi sweet and white chocolate

subheading: For the Salted Caramel Frosting:

1 cup granulated sugar

8 tablespoons water

4 teaspoons light corn syrup

¾ cup heavy cream

2 teaspoon pure vanilla extract

2 teaspoon kosher salt

6 cups powdered sugar measured and then sifted

2 cups unsalted butter slightly chilled

subheading: Chocolate Drizzle:

2 oz. dark chocolate

2 oz. milk chocolate

2 oz. white chocolate

Directions at cakebycourtney.com

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