Chocolate Cake with Ganache and Praline Topping
Indulge in the ultimate dessert experience with this show-stopping Chocolate Cake with Ganache and Praline Topping. Moist, rich layers of chocolate cake are perfectly balanced by a silky, dark chocolate ganache, creating a luscious base for the true pièce de résistance—crunchy, golden praline shards made with caramelized almonds or hazelnuts. Featuring the perfect combination of deep cocoa notes, creamy decadence, and nutty sweetness, this gourmet cake is surprisingly easy to make with simple ingredients like buttermilk, eggs, and high-quality dark chocolate. Whether it’s for a birthday, celebration, or just because, this cake is guaranteed to impress with its luxurious textures and elegant presentation. Serve it as the centerpiece of your dessert table and watch it disappear in moments! Perfect for chocolate lovers, parties, or any special occasion, this recipe is a true masterpiece.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 250 grams granulated sugar
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 240 milliliters buttermilk
- 120 milliliters vegetable oil
- 2 teaspoons vanilla extract
- 240 milliliters boiling water
- 200 grams dark chocolate (chopped)
- 240 milliliters heavy cream
- 100 grams granulated sugar (for praline)
- 50 grams whole almonds (or hazelnuts)
Instructions
Preheat your oven to 175°C (350°F) and grease and line two 9-inch (23cm) round cake pans.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until well combined.
Carefully stir in the boiling water. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chopped dark chocolate in a bowl and let it sit for 5 minutes. Stir until smooth and glossy, then let cool slightly.
For the praline topping, line a baking sheet with parchment paper. In a small saucepan, heat the granulated sugar over medium heat, stirring occasionally, until fully melted and amber in color.
Quickly add the whole almonds to the melted sugar and stir to coat. Pour the mixture onto the prepared baking sheet and let it cool completely. Once hardened, break the praline into small pieces.
To assemble the cake, place one cake layer on a serving plate and spread an even layer of ganache on top. Place the second cake layer over it and frost the entire cake with the remaining ganache.
Sprinkle the praline pieces generously on top of the cake. Serve and enjoy!
Nutrition Facts
Calories |
5610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.1 g | 385% | |
| Saturated Fat | 115.2 g | 576% | |
| Polyunsaturated Fat | 68.7 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 3646 mg | 159% | |
| Total Carbohydrate | 683.5 g | 249% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 415.1 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 678 mg | 52% | |
| Iron | 44.9 mg | 249% | |
| Potassium | 2942 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
