New Orleans Double-chocolate Praline-fudge Cake

Recipe by Dreamgoddess
READY IN: 1hr 10mins
SERVES: 8-10




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