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DESSERTS: Double-Chocolate Praline-Fudge Cake

Source of Recipe


Gooseberry Patch






List of Ingredients



• Cake;
  
• 1 Cup butter
  
• 1/4 cup baking cocoa
  
• 1 cup water
  
• 1/2 cup buttermilk
  
• 2 eggs
  
• 1 tsp baking soda
  
• 1 tsp vanilla
  
• 2 c sugar
  
• 2 cups flour
  
• 1/2 tsp salt
  
• Chocolate Ganache:
  
• 2 cups semi-sweet chocolate chips
  
• 1/3 cup whipping cream
  
• 1/4 cup butter
  
• Praline Frosting:
  
• 1/4 cup butter
  
• 1 cup light brown sugar; packed
  
• 1/3 cup whipping cream
  
• 1 cup powdered sugar
  
• 1 tsp. vanilla extract
  
• 1 cup chopped, toasted pecans
  
• Garnish: chopped pecans
  






Instructions



1. CAKE:
   
   
2. Cook first three ingredients in a sauce pan over low heat, stirring constantly until butter melts and mixture is smooth. Remove from heat and cool
   
   
3. Beat buttermilk, 2 eggs, baking soda and vanilla at med speed until smooth. Add butter mixture to the buttermilk mixture; beating until blended.
   
   
4. Combine the sugar, flour and salt. Gradually add to the buttermilk mixture, beating til blended. Mixture will be thin
   
   
5. Coat 3 8" round pans with non stick spray and line with wax paper.
   
   
6. Pour batter evenly into three pans. Bake @ 350 for 22-25 minutes until set. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely.
   
   
7. Spread about 1/2 cup ganache between cake layers. Spread remainder on sides of cake only. NOT ON THE TOP
   
   
8. Chill the cake 1/2 hour.
   
   
9. Pour frosting slowly over the top of the cake, spreading to the edges, allowing some to run over the sides.
   
   
10. Freeze if desired. Thaw at room temperature 4-6 hours. Garnish with pecans if desired.
    
    
11. Chocolate Ganache:
    
    
12. Microwave chocolate chips and cream in a glass bowl on mediium power 2-3 minutes, til chips melt.
    
    
13. Whisk til smooth.
    
    
14. Cool, whisking often 15-20 minutes until of spreading consistency
    
    
15. Praline Frosting:
    
    
16. Bring the 1st three ingredients to a boil in a 2 qt sauce pan. Stir often and boil 1 minute
    
    
17. Remove from heat and whisk in powdered sugar and vanilla til smooth
    
    
18. Add toasted pecans; stirring gently 2-5 minutes until it begins to cool and thicken slightly.
    
    
19. Pour immediatley over the cake.