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Chocolate-Praline Cake

Source of Recipe


Southern Living, November 2001



List of Ingredients



• 1 cup butter or margarine
  
• ¼ cup cocoa
  
• 1 cup water
  
• ½ cup buttermilk
  
• 2 large eggs
  
• 1 tsp baking soda
  
• 1 tsp vanilla extract
  
• 2 cups sugar
  
• 2 cups all-purpose flour
  
• ½ tsp salt
  
• Chocolate Ganache (recipe follows)
  
• Praline Frosting (recipe follows)
  
• Garnish: pecan halves
  






Instructions



1. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove butter mixture from heat.
   
   
2. 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. Combine sugar, flour and salt; gradually add to buttermilk mixture, beating until blended.
   
   
3. Coat 3 (9-inch) round cake pans with cooking spray; line with wax paper. Pour batter evenly into pans.
   
   
4. Bake at 350° for 18 to 22 minutes, or until set. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely.
   
   
5. Spread about ½ cup ganache between cake layers; spread remainder on sides of cake. Pour praline frosting slowly over center of cake, spreading to edges, allowing some frosting to run over sides. Garnish, if desired.
   
   Makes 1 (9-inch) layer cake.
   
   ............
   
   CHOCOLATE GANACHE
   
   • 2 cups (12 ounces) semisweet chocolate morsels
   • 1/3 cup whipping cream
   • ¼ cup butter or margarine, cut into pieces
   
   Microwave chocolate morsels and whipping cream in a glass bowl at MEDIUM (50% power) 2 to 3 minutes, or until morsels are melted. Whisk until smooth. Gradually add butter, whisking until smooth. Cool, whisking often, 15 minutes or until spreading consistency.
   
   Makes about 2 cups.
   
   ............
   
   PRALINE FROSTING
   
   • ¼ cup butter or margarine
   • 1 cup firmly packed brown sugar
   • 1/3 cup whipping cream
   • 1 cup powdered sugar
   • 1 tsp vanilla extract
   • 1 cup chopped pecans, toasted
   
   Bring first 3 ingredients to a boil in a 2-quart saucepan over medium heat, stirring often; boil 1 minute. Remove from heat, and whisk in 1 cup powdered sugar and vanilla until smooth. Stir in toasted pecans, stirring gently 3 to 5 minutes, or until mixture begins to cool and thicken slightly. Pour immediately over cake.
   
   Makes about 1¾ cups.