Ingredients
2 tablespoons instant coffee granules1/3 cup hot water1 cup unsalted butter, softened2 cups packed brown sugar3 large eggs1-1/2 teaspoons vanilla extract2 cups cake flour3/4 cup baking cocoa1-1/2 teaspoons baking soda1/4 teaspoon salt1 cup buttermilkFILLING AND TOPPING:1-1/2 cups heavy whipping cream1/4 cup confectioners’ sugar1/2 teaspoon vanilla extract2/3 cup hot caramel or butterscotch-caramel ice cream topping, room temperature, divided2/3 cup toasted chopped pecans, dividedBittersweet chocolate curls
Preparation
Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely.
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form.
Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.
