New Orleans Double Chocolate Praline Fudge Cake
Indulge in the irresistible decadence of this New Orleans Double Chocolate Praline Fudge Cake, a show-stopping dessert that combines the richness of chocolate with the buttery sweetness of Southern praline. This moist and tender cake layers semisweet chocolate chips into a cocoa-infused batter, creating bursts of melty chocolate in every bite. The crowning glory is the luscious praline fudge frosting, made with creamy butter, caramel-like brown sugar, velvety heavy cream, and crunchy pecans for a truly indulgent finish. Perfect for celebrations or as a memorable treat, this cake guarantees a sweet escape to the flavors of New Orleans. With easy step-by-step instructions and classic ingredients, it's the ultimate dessert for chocolate lovers.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup semisweet chocolate chips
- 0.5 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup heavy cream
- 1 cup pecans
- 1 cup powdered sugar
Instructions
Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans. Line the bottoms with parchment paper for easier removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Mix well.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour in the boiling water and mix gently until the batter is smooth. It will be thin, but this helps create a moist cake.
Fold in the semisweet chocolate chips. Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes are cooling, prepare the praline fudge frosting. In a medium saucepan, melt the unsalted butter over medium heat. Stir in the light brown sugar and heavy cream, bringing the mixture to a gentle boil. Simmer for 2 minutes, stirring frequently.
Remove the saucepan from the heat and stir in the chopped pecans and powdered sugar. Let the mixture cool slightly until it thickens to a spreadable consistency, about 10-15 minutes.
Place one of the cooled cake layers on a serving plate or cake stand. Spread a generous layer of praline frosting over the top.
Place the second cake layer on top, and spread the remaining praline frosting evenly over the top and sides of the cake.
Let the cake set at room temperature for about 20 minutes before serving to allow the frosting to fully adhere.
Slice and enjoy your indulgent New Orleans Double Chocolate Praline Fudge Cake!
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 428 mg | 19% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 68.4 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 339 mg | 7% | |
*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.
