Chocolate-Praline Cake
Source of Recipe
Ann Eaves-Allen
List of Ingredients
- 1 C. butter
- 1/4 C. cocoa
- 1 C. water
- 1/2 C. buttermilk
- 2 large eggs
- 1 t. baking soda
- 1 t. vanilla
- 2 C. sugar
- 1/2 t. salt
- Ganache
- 12 oz. semisweet morsels, 1/3 C. whipping cream, 1/4 C butter, cut into pieces
- Frosting
- 1/4 C. butter, 1 C. firmly packed brown sugar, 1/3 C. whipping cream
- 1 C powdered sugar, 1 t. vanilla, 1 C. chopped pecans, toasted
Instructions
- Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove butter mixture from heat.
- Beat buttermilk, 2 eggs, baking soda, and vanilla at medium speed with electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until well blended.
- Coat 3 9inch round cakepans with cooking spray, and line with wax paper. Pour batter evenly into pans.
- Bake at 350 degrees for 18-22 minutes or until cake is set. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
- Spread about 1/2 C. ganache between cake layers, and spread remaining ganache on sides of cake.
- Pour Praline Frosting slowly over the center of cake, gently spreading to edges, allowing some to run over sides. Freeze, if desired; thaw at room temperature 4-6 hours.
- Chocolate Ganache: Microwave chocolate morsels and whipping cream in a glass bowl at Medium power 2-3 minutes or until melted. Whisk until smooth. Gradually add butter, whisking until smooth. Cool, whisking often 15 minutes or until spreading consistency.
- Praline Frosting: Bring first 3 ingredient to a boil in a 2 qt. saucepan over medium heat, stirring often, and boil 1 minute. Remove from heat, and whisk in 1 C. powdered sugar and vanilla until smooth. Stir in pecans, stirring gently 3-5 minutes or until mixture begins to cool and thicken slightly. Pour immediately over cake.
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