CHOCOLATE PRALINE CAKE

By gaster16

Ingredients

• Chocolate Ganache:
• 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
• Praline frosting
• Pecan halves for garnish
• 1 (12 oz.) package semisweet chocolate morsels
• 1/3 cup whipping cream
• 1/4 cup butter or margarine cut into pieces
• Praline Frosting:
• 1/4 cup butter
• 1 cup firmly packed brown sugar
• 1/3 cup whipping cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped toasted pecans

Preparation

Step 1

Cook first 3 ingredients in small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth, remove butter from heat. Beat buttermilk, 2 eggs, baking soda, and vanilla at medium speed with 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. Coat 3 9” round cake pans with cooking spray, and lien pans with wax paper. Pour cake batter evenly into pans. Bake at 350 degrees for 18-22 minutes or until cake is set. Cool in pans on ire racks 10 minutes. Remove from pans, and cool completely on wire racks. Spread about 1/2 cup Chocolate Ganache between cake layers, and spread remaining ganache on sides of cake. Pour Praline Frosting slowly over center of cake, gently spreading to edges, allowing some frosting to run over sides.

Chocolate Ganache:

Microwave chocolate morsels and whipping cream in glass bowl on medium 2-3 minutes or until morsels are melted. Whisk until smooth. Gradually add butter, whisking until smooth. Cool, whisking often, 15 minutes until spreading consistency.

Praline Frosting:

Bring first 3 ingredients to a boil in 1 quart saucepan over medium heat, stirring often, and boil 1 minute. Remove from heat, and whisk in 1 cup powdered sugar and vanilla extract until smooth. Stir in toasted pecans, stirring gently 3-5 minutes or until mixture begins to cool and thicken slightly. Pour immediately over cake.