Don’t let the long list of ingredients for this New Orleans Double-chocolate Praline-fudge Cake scare you away. It really goes together easily.
In fact it’s elegant presentation will be so impressive to your guests they’ll think you spent all day making it.
When they taste it they will be sure you did! The cake itself has a great texture, the ganache is subtle and the praline frosting has a perfect texture.
Even though everybody will have to take naps after eating, it’s worth it!
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New Orleans Double-chocolate Praline-fudge Cake
Ingredients
- 1 cup butter
- 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
- 2 cups semisweet chocolate morsels
- 1/3 cup whipping cream
- 1/4 cup butter cut into pieces
Praline Frosting
- 1/4 cup butter
- 1 cup brown sugar firmly packed
- 1/3 cup whipping cream
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans toasted
Instructions
Cake:
- Preheat oven to 350 degrees.
- Combine the butter, cocoa and water in a saucepan. Cook, stirring constantly, over low heat until the mixture is smooth and the butter has melted; remove from heat and cool.
- Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
- Combine the butter mixture and buttermilk mixture; beat until well blended.
- Combine the sugar, flour and salt in a bowl; mix well.
- Gradually add the flour mixture to the buttermilk mixture; beat until blended. The batter should be thin.
- Spray three 8" round cake pans with cooking spray and line them with wax paper.
- Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness. Cool in the pans on wire racks for 10 minutes; remove from pans and cool completely.
To assemble the cake:
- Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
- Slowly pour the frosting over the center of the cake. Spread it to the edges of the cake, allowing some frosting to run down the sides.
Chocolate Ganache:
- Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth. Gradually add the butter, whisking until smooth and melted. Cool, whisking often, until spreading consistency, about 15-20 minutes.
Praline Frosting:
- Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often. Boil 1 min; remove from the heat and whisk in powdered sugar and vanilla. Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
- Pour immediately over the cake.
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Recipe based on one by Dreamgoddess
Photo by my3beachbabes