For the salted caramel

  • 1 cup granulated sugar
  • 50 g unsalted butter
  • 1 cup heavy cream
  • 2 tbsp  coarse sea salt

For the cake

  • 1 cup castor sugar
  • 3/4 cup vegetable oil
  • 2 eggs
  • 4 tbsp salted caramel
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 2 tbsp baking powder
  • 1/4  tsp sea salt
  • 1/4 cup finely chopped pecans + whole pecans for garnish


For salted caramel:

  • In a sauce pan set over medium heat, cook sugar until it begins to melt and gets an amber brown colour.
  • Add butter to the sugar and mix vigorously with a whisk until it melts and the mixture becomes smooth.
  • Reduce the heat to low. Add cream and bring the mixture to a boil.
  • Bring the caramel to room temperature.

For the cake:

  • Pre-heat your oven to 180 degrees C and butter a bundt cake pan.
  • In a large bowl, combine sugar and vegetable oil. Beat until the mixture is pale and light.
  • Add eggs, one at a time and beat well after each addition.
  • Add salted caramel and mix until well combined.
  • Add flour, cocoa powder, baking powder and sea salt to the wet ingredients and mix only until well combined. Fold in the chopped pecans.
  • Pour the batter into the prepared cake tin and bake for 30-40 minutes.
  • Unmould after the cake is completely cooled. Let it sit on a wire rack to further cool it.
  • Top with salted caramel and garnish with whole pecans.

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