Ingredients for Chocolate Cake With Ganache And Praline Topping
- Cooking spray, for greasing pan
- 1 3/4 cups (397g) unsalted butter
- 1/2 cup (57g) unsweetened cocoa powder
- 1/2 cup boiling water
- 2 1/2 cups (300g) all-purpose flour, plus more for dusting pan
- 2 1/2 cups (500g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon coarse salt
- 1 cup (240ml) buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 ounces (227g) semi-sweet chocolate chips
- 1 cup (240ml) heavy cream
- Dark Brown Sugar
- Powdered Sugar
- 1 cup (120g) pecans
- 1/4 cup (60ml) light corn syrup
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How to Make Chocolate Cake With Ganache And Praline Topping
- **Make the Cake:**
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together 1/2 cup (57g) unsweetened cocoa powder and 1 cup (2 sticks) unsalted butter.
- Gradually whisk in 1/2 cup boiling water until smooth. Let stand for 2 minutes.
- In a separate large bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 2 cups (400g) granulated sugar, 2 teaspoons baking soda, and 1 teaspoon coarse salt.
- In another bowl, whisk together 1 cup (240ml) buttermilk, 2 large eggs, and 1 teaspoon vanilla extract.
- Gradually whisk the cocoa mixture into the buttermilk mixture until smooth.
- Gradually add the dry ingredients to the wet ingredients in three additions, whisking until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Make the Ganache:**
- In a microwave-safe bowl, combine 8 ounces (227g) semi-sweet chocolate chips and 1 cup (240ml) heavy cream.
- Microwave in 15-second intervals, stirring after each, until melted and smooth.
- Stir in 4 tablespoons (1/2 stick) unsalted butter until combined.
- Let the ganache cool and thicken to a spreadable consistency (about 30 minutes).
- Spread the ganache evenly over the cooled cake.
- Refrigerate for at least 2 hours, or preferably overnight.
- **Make the Praline:**
- In a heavy saucepan over medium-high heat, combine 1/2 cup (113g) unsalted butter, 1/2 cup (100g) granulated sugar, and 1/4 cup (60ml) light corn syrup.
- Bring to a boil, stirring constantly, until the butter melts and the mixture turns a light amber color (about 1 minute).
- Remove from heat and immediately whisk in 1 teaspoon vanilla extract.
- Stir in 1 cup (120g) pecans.
- Quickly pour the praline mixture over the ganache-covered cake and spread evenly to the edges.
- Let the praline set completely before serving. Can be made a day ahead.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
273g
Fat
99g
Carbs
28g
