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Ingredients
| salted butter: 1 cup |
| unsweetened cocoa powder (sifted): 1/4 cup |
| water: 1 cup |
| buttermilk: 1/2 cup |
| eggs: 2 (large) |
| baking soda: 1 tsp |
| vanilla extract: 1 tsp |
| granulated sugar: 2 cups |
| all-purpose flour (unsifted): 2 cups |
| salt: 1/2 tsp |
| semisweet chocolate chips (chips): 2 cups |
| light whipping cream (fluid): 1/3 cup |
| salted butter: 1/4 cup (cut into pieces) |
| salted butter: 1/4 cup |
| light brown sugar (packed): 1 cup (firmly packed) |
| light whipping cream (fluid): 1/3 cup |
| powdered sugar (unsifted): 1 cup |
| vanilla extract: 1 tsp |
| pecans (chopped): 1 cup (toasted) |
New Orleans Double-chocolate Praline-fudge Cake
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
25 min -
Servings
9 serving(s)
Tags
- Cake:
- Preheat oven to 350 degrees.
- Combine butter, cocoa and water in a saucepan.
- Cook, stirring constantly, over low heat until the mixture is smooth and 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 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 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.