Chocolate Praline Layer Cake
Indulge in the ultimate dessert decadence with this Chocolate Praline Layer Cake, a show-stopping masterpiece perfect for special occasions or simply satisfying your chocolate cravings. This moist and tender chocolate cake is layered with a rich, buttery pecan praline filling that adds a crunchy caramelized surprise in every bite. Topped with a velvety semisweet chocolate ganache that drapes beautifully over the edges, this cake is as elegant as it is irresistible. With easy-to-follow instructions and a combination of deep cocoa flavor, luscious praline, and smooth ganache, this recipe is destined to become your go-to for impressing guests or treating yourself. Perfect for chocolate lovers and fans of Southern-inspired desserts, this cake serves as a stunning centerpiece for any dessert table.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoons salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup granulated sugar (for praline)
- 4 tablespoons unsalted butter (for praline)
- 0.25 cups heavy cream (for praline)
- 1.5 cups toasted pecans, chopped (for praline)
- 1.5 cups semisweet chocolate chips (for ganache)
- 1 cup heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Stir in the boiling water until the batter is smooth (it will be thin).
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in their pans for 10 minutes before transferring to a wire rack to cool completely.
In a medium saucepan over medium heat, melt granulated sugar for the praline until it turns a golden caramel color. Remove from heat and carefully stir in butter and heavy cream until smooth. Fold in toasted pecans and let cool until thickened but spreadable.
For the ganache, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Allow the ganache to cool for 15–20 minutes until thickened but still pourable.
To assemble the cake, place one layer of cake on a serving plate. Spread the praline mixture evenly over the top. Place the second cake layer on top and pour the ganache over the cake, smoothing it with a spatula to let it drip down the sides.
Let the cake sit at room temperature for 30 minutes to set, then garnish with any remaining praline or extra chopped pecans, if desired. Slice and serve!
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 442 mg | 19% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 63.1 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 400 mg | 9% | |
*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.
