Triple Chocolate Pecan Pie Cake – caramel cake layers baked on top of a shortbread crust, with a triple chocolate pecan filling, drizzled dark, milk and white chocolate, and a caramel buttercream.
A Family Tradition
Time to introduce my second Thanksgiving Pie Cake – my Triple Chocolate Pecan Pie Cake. This pie-inspired cake get it’s key element from one of Ryan’s mom’s pie recipes. At the Rich house, the Triple Chocolate Chunk Pecan Pie is the crowd favorite. Ryan’s mom makes at least two every year, and without fail, it’s the first pie to get devoured.
The pecan filling is gooey and rich in flavor with three types of chocolate in each bite: dark chocolate, milk chocolate and white chocolate. And while I don’t ever eat the pie crust, I have no problem taking down this pie filling – especially when it’s topped with fresh whipped cream!
Triple Chocolate Pecan Pie Cake
To turn this pie into a cake, I decided to pair the filling with my easy caramel cake recipe, a shortbread crust and my caramel frosting. In my first round, I thought my caramel cake was a little dry. I also talked to a friend who helped taste test it and we both decided it needed more chocolate. So, in my second round, I added some more buttermilk and another egg. I also added a chocolate drizzle in between each layer to give it more chocolate.
You’ll notice in the video that I don’t have the chocolate drizzle. I recorded the assembly with my round one cake. You will want to drizzle the three different types of melted chocolate after you add the triple chocolate pecan filling.