Grease three 9-inch round cake pans*. Line the bottom of each pan with parchment
paper. Grease the paper; dust with unsweetened cocoa powder. Set pans aside.
In a small bowl, combine egg, buttermilk and oil; set aside. In a large bowl,
stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt. Gradually
add buttermilk mixture to flour mixture, beating with an electric mixer until combined.
Gradually beat in hot coffee. Pour batter into prepared pans; spread evenly. (Layers
will appear shallow)
Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden pick inserted
near center comes out clean.
Cool in pans on wire racks for 10 minutes.
Loosen sides from pans, invert cakes on racks. Peel off paper; cool thoroughly.
Chocolate Frosting: In a small saucepan, combine sugar and milk. Add butter.
Bring to boiling, stirring constantly. Remove from heat. Add semisweet morsels (2
cups). Using wire whisk, mix until smooth. If frosting is too thick or grainy, stir
in 1 to 2 teaspoons freshly brewed hot coffee.
When cake is cool, place one cake layer top-side down onto a serving plate. Using
an icing spatula or wide knife, work quickly to frost top of this layer with one-third
of the frosting, pushing it out slightly from edges to make ripple or petal effect.
Arrange one-third of the pecans on top and drizzle with 1/4 cup of caramel topping.
Top with second layer, top sided down. Repeat with frosting, pecans and caramel
topping. Top with Third layer, right side up. Repeat with frosting, pecans and caramel
Chill cake for 1 to 2 hours before serving.
Serves: 12-16; 2 1/2 cups frosting | Prep Time: 30 Min | Cook Time: 25 Min
If you only have two 9-inch pans, chill 1/3 of the batter while you bake
the other two layers. Clean and prepare one of the pans as above and bake remaining
Source: Midwest Living magazine - Cafe Latte, St. Paul, Minnesota