Caramel-Pecan Mocha Layer Cake

Name: Caramel-Pecan Mocha Layer Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 12 servings.
Ingredients: 2 tablespoons instant coffee granules; 1/3 cup hot water; 1 cup unsalted butter, softened; 2 cups packed brown sugar; 3 large eggs; 1-1/2 teaspoons vanilla extract; 2 cups cake flour; 3/4 cup baking cocoa; 1-1/2 teaspoons baking soda; 1/4 teaspoon salt; 1 cup buttermilk; FILLING AND TOPPING:; 1-1/2 cups heavy whipping cream; 1/4 cup confectioners' sugar; 1/2 teaspoon vanilla extract; 2/3 cup hot caramel or butterscotch-caramel ice cream topping, room temperature, divided; 2/3 cup toasted chopped pecans, divided; Bittersweet chocolate curls

My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. —Judy Castranova, New Bern, North Carolina

Ingredients

2 tablespoons instant coffee granules
1/3 cup hot water
1 cup unsalted butter, softened
2 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2 cups cake flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
FILLING AND TOPPING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
2/3 cup hot caramel or butterscotch-caramel ice cream topping, room temperature, divided
2/3 cup toasted chopped pecans, divided
Bittersweet chocolate curls

Directions

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.