New Orleans Double-chocolate Praline-fudge Cake

Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins

This recipe makes an elegant cake that is beautiful garnished with fresh fruit such as strawberries. Despite the lengthy instructions and long list of ingredients, the cake is very easy to prepare and assemble.

Ingredients Nutrition

Directions

  1. Cake:
  2. Preheat oven to 350 degrees.
  3. Combine butter, cocoa and water in a saucepan.
  4. Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.
  5. Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
  6. Combine the butter mixture and buttermilk mixture; beat until well blended.
  7. Combine the sugar, flour and salt in a bowl; mix well.
  8. Gradually add the flour mixture to the buttermilk mixture; beat until blended.
  9. The batter should be thin.
  10. Spray three 8" round cake pans with cooking spray and line them with wax paper.
  11. Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.
  12. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
  13. To assemble the cake:.
  14. Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
  15. Slowly pour the frosting over the center of the cake.
  16. Spread it to the edges of the cake, allowing some frosting to run down the sides.
  17. Chocolate Ganache:.
  18. Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.
  19. Gradually add the butter, whisking until smooth and melted.
  20. Cool, whisking often, until spreading consistency, about 15-20 minutes.
  21. Praline Frosting:.
  22. Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
  23. Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
  24. Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
  25. Pour immediately over the cake.
Most Helpful

5 5

I made this for my husband's birthday. It was delicious, but I'd say maybe a LITTLE too sweet. It was so good though, that we all plowed through it! Even though we had to take naps after eating, it was worth it! I made the praline topping with walnuts, not pecans, because my husband prefers those, and the subsitution was really good. I also couldn't get all the praline on the top of the cake, so we made tiny dime sized pralines with the extra, and used them to decorate the bottom of the cake. YUMM!

5 5

This is a wonderful, very sweet, very chocolate cake! And it is fairly easy to make. Unfortunately, I did not read the directions thoroughly and used 3 9" pans instead of 8" pans so my cake wasn't as high as it should have been and not as airy. But it was delicious and dense.. Next time I would make the ganache first.. it was very stubborn and took a long while to become speadable. I doubled the ganche so there would be extra filling but I don't think I would do that again. I threw quite a bit out. I poured the praline mixture over the cake just before it hardened so it would go down the side of the cake, worked fairly well as you can see in the picture.. I too, as one person suggested put it immediately in the refrig as the ganche started to melt on the sides from the hot praline mixture. Thanks for sharing--I took it to work to celebrate Fat Tuesday.

5 5

Made this cake for the holidays and it was loved by all! I used dark chocolate cocoa instead of regular, which I think helped take down the sweetness of the cake and gave it a nice balance with the super sweet icing. I also only used two 9inch cake pans and it was a little shorter than most cakes but not so much that you notice once it is iced. I had no trouble with the ganache but definitely sift the powdered sugar first before starting on the praline mix. Instead of pouring the praline over the cake I waited until it started to cool (ok really i forgot to sift my powdered sugar and by the time I got the lumps out it I was unable to "pour" it per the directions)...but it worked out better that way as instead of pouring it over the cake I used a spatula to press it and spread it on the cake which gave it a nice even coating and didnt result in melted ganache. I will be making this a lot in the future, all my nieces and nephews now want this as their birthday cake!!

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