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1
Preheat oven to 350u00b0F.
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2
Grease three 9-inch round cake pans.
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3
Line the bottom of each with parchment paper.
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4
Grease the paper.
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5
Dust with unsweetened cocoa powder.
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6
In a small bowl combine the egg, buttermilk and oil; set aside.
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7
In a large bowl, sift together flour, 1 3/4 cup sugar, 1/2 cup cocoa powder, baking soda and salt.
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8
Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined.
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9
Gradually beat in 1 cup hot brewed coffee.
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10
Pour batter into prepared pans; spread evenly. (Layers will appear shallow).
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11
Bake for 25 to 30 minutes or until a wooden pick inserted near center comes out clean.
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12
Cool in pans on wire racks 10 minutes.
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13
Loosen sides from pans, invert cakes on racks.
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14
Remove cakes from pans.
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15
Peel off paper; cool thoroughly.
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16
When cool, prepare the frosting.
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17
In a small saucepan, combine 1 cup sugar and 1/2 cup milk.
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Add 6 Tablespoons butter.
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Bring to boiling, stirring constantly.
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20
Remove from heat.
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21
Add 12 semi-sweet chocolate pieces.
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Whisk until smooth.
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If frosting seems to thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee.
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24
(Frosting makes about 2 1/2 cups).
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25
Place 1 cake layer, top-side DOWN, onto a serving plate.
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26
Using an icing spatula or wide knife, work quickly to frost top of this layer with 1/3 of the frosting, pushing it out slightly from edges to make ripple or pedal effect.
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27
Arrange 1/3 of the pecans on top and drizzle with 1/4 cup of the caramel topping.
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28
Top with the second layer, top-side DOWN.
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29
Repeat the above frosting steps with 1/3 of the frosting, pecans and caramel topping.
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30
Top with the third layer, right side UP.
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31
Repeat with frosting, pecans and caramel topping.
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32
Chill cake 1 to 2 hours before serving.
