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Chocolate Praline Cake
Cake
1 cup butter or margarine
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
Chocolate Ganache
1 (12-ounce) package semisweet chocolate morsels
1/3 cup whipping cream
1/4 cup butter or margarine, cut into pieces
Praline Frosting
1/4 cup butter or margarine
1 cup firmly packed brown sugar
1/3 cup whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
Garnish
Pecan halves
Cake
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Cook butter, cocoa, and water in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove butter mixture from heat.
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Beat buttermilk, 2 eggs, baking soda, and vanilla at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until well blended.
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Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended.
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Coat 3 (9-inch) round cakepans with cooking spray, and line pans with wax paper. Pour cake batter evenly into pans.
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Bake at 350° for 18 to 22 minutes or until cake is set. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
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Spread about 1/2 cup Chocolate Ganache between cake layers, and spread remaining ganache on sides of cake.
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Pour Praline Frosting slowly over the center of cake, gently spreading to edges, allowing some frosting to run over sides. Freeze, if desired; thaw at room temperature 4 to 6 hours.
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Garnish with pecan halves, if desired.
Chocolate Ganache
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Microwave chocolate morsels and whipping cream in a glass bowl at MEDIUM (50% power) 2 to 3 minutes or until morsels are melted.
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Whisk until smooth. Gradually add butter, whisking until smooth.
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Cool, whisking often, 15 minutes or until spreading consistency.
Praline Frosting
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Bring first 3 ingredients to a boil in a 2-quart saucepan over medium heat, stirring often, and boil 1 minute.
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Remove from heat, and whisk in 1 cup powdered sugar and vanilla extract until smooth.
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Stir in toasted pecans, stirring gently 3 to 5 minutes or until mixture begins to cool and thicken slightly.
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Pour immediately over cake.
This sinfully decadent chocolate praline cake recipe was given to me by my dear friend Glenn Allen-Wade. There are a lot of steps, but the end result is so worth it! Try decorating the cake with leaves made from Chocolate Modeling Clay for an extra fancy presentation.
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