-
1
Cake:
-
2
Preheat oven to 350F. Lightly grease and flour 2 or 3 8-inch round pans and line bottoms with parchment paper.
-
3
Cook butter, cocoa and water in saucepan over medium heat, whisking constantly for about 2 minutes or until butter is melted and mixture is smooth. Let cool. I repeat, LET COOL COMPLETELY- put it in the fridge, put it in the freezer, whatever you do, let it cool completely.
-
4
Let cocoa cool for about 10-15 minutes in fridge.
-
5
Meanwhile, beat buttermilk, eggs, baking soda and vanilla. Then, pour cooled cocoa mixture into buttermilk mixture beating until blended.
-
6
In a small bowl, combine/whisk flour, sugar and salt.
-
7
Gradually add flour mixture to cocoa/buttermilk mixture, beating well after every addition. (Your batter will be thin).
-
8
Pour batter into prepared pans and bake for 22-24 minutes or until toothpick comes out clean.
-
9
Transfer to wire rack and cool in pans for 10 minutes before removing from pan and allowing to cool completely. Allow cakes to cool for at least 1 hour before trying to frost.
-
10
One cake is cooled, begin to prepare chocolate ganache and praline frosting.
-
11
*The original recipe spreads Chocolate Ganache between each layer of cake as well as the sides and then tops the cake with the Praline Frosting. Because I will be decorating the wedding cake with fondant I knew I needed a smooth surface so I made this cake like I would be making hers, with the Praline Frosting between layers and frosting the outside with the Chocolate Ganache
-
12
Ganache:
-
13
In a glass bowl, add chocolate chips and whipping cream.
-
14
There are two ways to make this:
-
15
1. Heat mixture in a double boiler, whisking until smooth. Once chocolate is melted remove from heat and gradually add butter, whisking until smooth.
-
16
-OR-
-
17
2. Microwave the mixture for 2 to 3 minutes until chocolate is melted, stirring at 1 minutes intervals. Whisk until smooth. Gradually add butter, whisking until smooth.
-
18
Allow ganache to cool briefly and whisk until smooth.
-
19
(Don't make the frosting until JUST ready to use!)
-
20
Praline Frosting:
-
21
Preheat oven to 350F. Chop pecans and place on baking sheet or shallow pan. Bake for 8-10 minutes or until pecans are toasted and fragrant.
-
22
In a medium saucepan, bring brown sugar, whipping cream and butter to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth.
-
23
Gently stir in toasted pecans allowing mixture to thicken and cool slightly. Use immediately
