New Orleans Double Choc Praline Fudge Cake
From zena824 16 years ago
- 30 minutes to make
- Serves 15
I saved the best cake for last....Even tho this cake takes time to make... its well worth the effort...Your company will think they are special...but this wont be my last cake.....
Ingredients
- Cake: shopping list
- 1 cup butter shopping list
- 1/4 cup cocoa shopping list
- 1 cup water shopping list
- 1/2 cup buttermilk shopping list
- 2 large eggs shopping list
- 1 teaspon baking soda shopping list
- 1 teaspoon vanilla extract shopping list
- 2 cups sugar shopping list
- 2 cups all purpose flour shopping list
- 1/2 teaspoon salt shopping list
- chocolate Ganache: shopping list
- 2 cups (12oz) semisweet chocolate morsels shopping list
- 1/3 cup whipping cream shopping list
- 1/4 cup butter, cut into pieces shopping list
- Praline Frosting: shopping list
- 1/4 cup butter shopping list
- 1 cup packed light brown sugar shopping list
- 1/3 cup whipping cream shopping list
- 1 cup powdered sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup chopped pecans, toasted shopping list
- Garnish: chopped pecans shopping list
How to make it
- Cook first 3 ingredients in a saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat. Cool.
- 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 blended.
- Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin)
- Coat 3 8in round cake pans with cooking spray; line with wax paper.
- Pour batter evenly into pans; Bake at 350 degrees for 22 to 24 minutes or until set.
- Cool pans on wire racks for 10 minutes; remove from pans and cool layers completely.
- Ganache:
- Melt chocolate morsels, whipping cream and butter in double boiler until smooth and creamy.
- Spread about 1/2 cup ganache between cake layers; spread remainer on sides of cake.
- Chill cake for 1/2 hour.
- .
- Praline Frosting:
- DO NOT PREPARE THIS UNTIL READY TO FROST CAKE BECAUSE IT WILL HARDEN VERY QUICKLY
- Bring first 3 ingredients to a boil in a 2 quart saucepan over medium heat; stirring often; boil for one minute.
- Remove from heat, and whisk in powdered sugar and vanilla until smooth.
- Add toasted pecans, stirring gently 2 to 5 minutes or until frosting begins to cool and thicken slightly.
- Pour immediately slowly over center of cake, spreading to edges, allowing some frosting to run over sides.
- Can garnish with extra pecans if desired.
The Rating
Reviewed by 3 people-
Fantastic cake great recipe thanks
momo_55grandma
in Mountianview loved it
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Michellem is right a wow delicous cake one of those {Try it youll love it cakes} thanks
momo_55grandma
in Mountianview loved it
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What a great cake!!I think i will make it for my guests tomorrow.Any suggestion for buttermilk substitution?? I use sour cream.Is it ok??
ahmed1
in Cairo loved it
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