Lowen Cakes

Key Ingredients You’ll Need

• Cocoa powder & hot coffee – deepens the chocolate flavor.
• Buttermilk – keeps the crumb moist and tender.
• Brown sugar & butter – the base of that silky caramel sauce.
• Pecans – toasted, chopped, and baked into a crumble topping for texture.
• Heavy cream – for both the caramel and the whipped topping.

Tips for a Perfect Bread Pudding

Use a tall pan – a 9×13 with 3-inch sides ensures the cake rises thick enough for deep pokes.

Poke while warm – holes absorb caramel best when the cake hasn’t fully cooled.

Toast the pecans – it sharpens their buttery flavor and keeps them crunchy.

Chill before serving – it slices cleanly once the caramel and cream have set.

FAQ

Can I use walnuts instead of pecans?
Yes, though pecans give a softer, buttery bite. Walnuts will add a sharper crunch.

Do I have to use coffee in the cake?
No, hot water works fine, but coffee makes the chocolate flavor deeper.

Can I make this ahead?
Yes. Assemble the cake fully, cover, and chill overnight. Add extra drizzle or fresh pecans before serving for the best crunch.

🧊 Storage Tips

• Store covered in the fridge for up to 4 days.
• For longer storage, freeze unfrosted cake (up to 2 months) and add caramel, cream, and topping fresh.
• The pecan crumble stays crisp if added just before serving.

Ingredients

For the chocolate cake

• 250g (2 cups) all-purpose flour
• 70g (¾ cup) unsweetened cocoa powder, sifted
• 220g (1 cup + 2 tbsp) granulated sugar
• 120g (½ cup + 2 tbsp) packed brown sugar
• 1 tsp baking soda
• 1 ½ tsp baking powder
• ½ tsp fine sea salt
• 300ml (1 ¼ cups) buttermilk, room temp
• 120ml (½ cup) vegetable oil
• 3 large eggs
• 2 tsp vanilla extract
• 180ml (¾ cup) hot coffee (or hot water)

For the butter Caramel Sauce

• 115g (½ cup) unsalted butter
• 150g (¾ cup) packed brown sugar
• 120ml (½ cup) heavy cream
• ½ tsp salt
• 1 tsp vanilla extract

Whipped Cream Topping

• 240ml (1 cup) heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Pecan Crumble

• 60g (½ cup) pecans, toasted & chopped
• 50g (¼ cup) brown sugar
• 2 tbsp unsalted butter, melted
• Pinch of salt

Optional Drizzle

• Extra caramel sauce (see drizzle recipe) or melted chocolate

Directions

1. Prep the pan
   • Butter or line a 9×13 inch pan with 3-inch sides. Preheat oven to 175°C (350°F).
2. Make the cake batter
   • Whisk together 250g flour, 70g cocoa, 220g sugar, 120g brown sugar, 1 tsp baking soda, 1 ½ tsp baking powder, and ½ tsp salt.
   • Add 300ml buttermilk, 120ml oil, 3 eggs, and 2 tsp vanilla.
   • Mix until smooth, then stir in 180ml hot coffee until glossy.
3. Bake
   • Pour into pan and bake 45–55 minutes, until the center springs back and a toothpick comes out with moist crumbs.
   • Cool 10 minutes.
4. Poke
   • Use the handle of a wooden spoon to poke deep holes across the cake, about 1 inch apart.
5. Caramel Sauce
   • In a saucepan, melt 115g butter.
   • Stir in 150g brown sugar and 120ml cream.
   • Simmer 2–3 minutes until smooth, then stir in ½ tsp salt and 1 tsp vanilla.
   • Pour immediately over the warm cake, letting sauce seep into the pokes. Cool completely.
6. Caramel Sauce
   • Beat 240ml cream with 2 tbsp powdered sugar and ½ tsp vanilla until soft peaks form.
   • Spread over cooled cake.
7. Pecan Crumble
   • Mix 60g toasted pecans, 50g brown sugar, and 2 tbsp melted butter (plus a pinch of salt).
   • Spread on a parchment-lined tray and bake at 175°C (350°F) for 8–10 minutes until crisp.
   • Cool, then sprinkle over whipped cream.
   • Drizzle with extra caramel sauce or melted chocolate if desired.
8. Serve & Store
   • Chill for at least 1 hour for clean slices. Store covered in the fridge up to 4 days.
     

Notes

For extra flair, reserve a few whole pecans to scatter on top right before serving.

Want it boozy? Add 1 tbsp bourbon to the caramel sauce.

Double the pecan crumble if you like more crunch per bite.