Chocolate Cake with Pralines
 
  • Nonstick vegetable oil spray
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
  • 1/4 cup natural unsweetened cocoa powder
  • 1/2 cup boiling water
  • 1 cup all purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon coarse kosher salt
  • 1/4 cup buttermilk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 3 tablespoons heavy whipping cream
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup (packed) dark brown sugar
  • 1/4 cup heavy whipping cream
  • 3 tablespoons unsalted butter
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup pecans, chopped
  • Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.
  • Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
  • Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours and up to 1 day.
  • Toast the pecans in a shallow baking pan in a 350° F oven until golden, 5 to 10 minutes.
  • Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly).
Source: http://www.epicurious.com/recipes/food/views/Chocolate-Cake-with-Ganache-and-Praline-Topping-353852
recipes.blazingworld.com
© 2024 by Sarah Reitmeier