Chocolate Cake with Ganache and Praline Topping
A decadent chocolate cake topped with rich chocolate ganache and a crunchy pecan praline. This elegant dessert features a moist chocolate base made with cocoa powder and buttermilk, finished with two luxurious toppings.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •½ cup unsalted butter
- •¼ cup natural unsweetened cocoa powder
- •½ cup boiling water
- •1 cup all purpose flour
- •1 cup sugar
- •½ teaspoon baking soda
- •¼ teaspoon coarse kosher salt
- •¼ cup buttermilk
- •1 whole large egg
- •½ teaspoon vanilla extract
- •1 cup semisweet chocolate chips
- •3 tablespoons heavy whipping cream
- •2 tablespoons unsalted butter
- •¾ cup dark brown sugar
- •¼ cup heavy whipping cream
- •3 tablespoons unsalted butter
- •¾ cup powdered sugar
- •1 teaspoon vanilla extract
- •1 cup pecans
- •toasted
- •chopped
Cooking Instructions
- 1.
Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.
10 min
- 2.
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 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.
15 min
- 3.
Bake cake until tester inserted into 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.
40 min
- 4.
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. Transfer cake to plate. Chill 2 hours and up to 1 day.
150 min
- 5.
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 over cake. Spread just to edges (topping sets quickly). DO AHEAD: Can be made 1 day ahead. Cover with cake dome. Store at room temperature.
15 min