Chocolate Cake With Ganache And Praline Topping

Name: Chocolate Cake With Ganache And Praline Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; nonstick vegetable cooking spray; 1/2 cup unsalted butter, cut into 1/2 inch cubes, room temp; 1/4 cup unsweetened cocoa powder; 1/2 cup boiling water; 1 cup all purpous 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; For the Ganache; 1 cup semi-sweet chocolate chips; 3 tablespoons heavy whipping cream; 2 tablespoons unsalted butter, cut into 1/2 inch cubes; For the Praline; 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, toasted, chopped

Servings: persons

For the cake
nonstick vegetable cooking spray
1/2 cup unsalted butter, cut into 1/2 inch cubes, room temp
1/4 cup unsweetened cocoa powder
1/2 cup boiling water
1 cup all purpous 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
For the Ganache
1 cup semi-sweet chocolate chips
3 tablespoons heavy whipping cream
2 tablespoons unsalted butter, cut into 1/2 inch cubes
For the Praline
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, toasted, chopped

1
To make the cake:.
2
Preheat oven to 350. Spray a 9 inch cake pan with non-stick spray. Line with parchment paper. Spray parchment. Dust with flour, tapping out any excess.
3
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 another 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.
4
Bake cake until tester inserted in 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.
5
To make the Ganache:.
6
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. Chill 2 hours or up to 1 day.
7
To make the Praline:.
8
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 mixture over cake. Spread just to edges (topping sets very quickly).
9
Can be made a day ahead. Cover with cake dome and store at room temperature.

1806

kcal

Calories

124

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For the cake, nonstick vegetable cooking spray, 1/2 cup unsalted butter, cut into 1/2 inch cubes, room temp, 1/4 cup unsweetened cocoa powder, and more.

Yes, Chocolate Cake With Ganache And Praline Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!