Farmhouse Holidays Double Chocolate Praline-Fudge Cake
- Reviews 1
Ready In: 1 hr 50 mins
Serves: 12-16
Yields: 1 holiday cake
Ingredients
Cake
- 1 cup butter
- 1⁄4 cup baking cocoa
- 1 cup water
- 1⁄2 cup milk (or buttermilk)
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 cups sugar
- 2 cups flour
- 1⁄2 teaspoon salt
Chocolate Ganache
- 2 cups semi-sweet chocolate chips
- 1⁄3 cup whipping cream
- 1⁄4 cup butter, cut into pieces
Praline Frosting
- 1⁄4 cup butter
- 1 cup brown sugar, packed
- 1⁄3 cup whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans, toasted
Directions
- Preheat oven to 350; grease three 8- or 9-inch ROUND cake pans; line with wax paper; set aside.
- CAKE --
- Cook butter, cocoa, water in a saucepan over low heat; stirring constantly, until butter melts and it's all smooth; remove from heat; cool.
- In a mixing bowl, combine milk, eggs, baking soda and vanilla at medium speed until smooth.
- Add butter mixture to milk mixture, blending to smooth.
- In another bowl, combine sugar, flour and salt; gradually add to milk-butter mixture, blending until smooth--batter will be THIN (good, 'cause when we eat this -- we won't!) heeheh!
- Pour batter into prepared pans; bake for 22-24 minutes (set).
- Cool cakes on wire racks for 10 minutes; remove from pans, cool layers completely.
- GANACHE --
- Microwave chips and cream in a glass bowl 2-3 minutes until melted.
- Whisk until smooth; gradually add butter, continuing to whisk away the lumps.
- Cool--whisking every 15-20 minutes--until of spreading consistency.
- Makes about 2 cups.
- FROSTING --
- Bring butter, brown sugar and whipping cream to a boil over medium heat, stirring often, boil ONE MINUTE; remove from heat.
- Whisk in powdered sugar and vanilla until smooth; add toasted pecans, stirring gently for 2-5 minutes until frosting begins to cool (no snitchin' in the kitchen!), and thickens slightly.
- Immediately---pour over cake.
- Makes nearly 2 cups.
- FINISH THE CAKE --
- Spread about 1/2-cup ganach between cake layers; spread remainder on sides of cake ONLY (NOT THE TOP!).
- Chill cake for 1/2 hour.
- Pour Praline Frosting SLOWING over the top, spreading to the edges, allowing some to dribble over the sides.
- Freeze if desired--thaw at room temp 4-6 hours.
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