Chocolate Pecan Praline Cake Recipes

CHOCOLATE PRALINE CAKE

Steps:

• Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350 degrees Fahrenheit.
• For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pan and bake for about 30 minutes or until the center of the cake springs back when you touch it.
• In a small saucepan, heat the brown sugar, pecans, butter and heavy cream.
• Heat over low heat, melt the butter and bring to a simmer. Boil lightly for two minutes, then remove from the heat and stir in the vanilla.
• Add the powdered sugar and mix well.
• Spread the frosting over the cake while the cake is cool but the frosting is still warm. It will harden as it sits so work with the frosting quickly.

CHOCOLATE PECAN PRALINE CAKE

Steps:

• 1. Zap or heat both types of chocolate, the butter and ½ cup sugar. 2. Whisk in egg yolks and vanilla seeds. Whisk in flour. 3. Beat egg whites in a separate bowl with remaining ¼ cup sugar to glossy peaks. 4. Stir one-third of the egg whites into the chocolate batter. Gently and thoroughly fold in remaining whites. 5. Pour batter into a 9-inch springform pan. Slide into a 350-degree oven and bake until the cake is springy, about 32 minutes. Cool completely. Release cake and invert onto a 9-inch cardboard or cake-pan round. 6. Set cake (on its round) on a wire rack. Set rack over a rimmed baking sheet, to catch drips. Pour all the warm glaze into a big puddle on top. With an offset spatula, nudge glaze toward the edges and let it drip down the sides. Sprinkle with praline. Let set at least 20 minutes. Chocolate glaze: Chop 4 ounces semisweet chocolate and tumble into a medium bowl. Heat ½ cup heavy cream to boiling; pour cream over chocolate. Let rest five minutes. Gently stir smooth. Stir in 1 tablespoon pecan bourbon, optional. Praline crumble: Stir 6 tablespoons sugar, ¼ teaspoon salt and 2 tablespoons water together in medium saucepan. Bring to a boil. Let bubble without stirring until syrup starts to color, three minutes. Reduce heat to medium; swirl to a light brown, one minute DO NOT STIR. Stir in 1 cup toasted pecans. Scrape nuts onto a parchment-lined baking sheet. Let cool. Slide candied nuts into the food processor; pulse to a rubble.

DARK CHOCOLATE PECAN CAKE

Steps:

• Line a 5-3/4x3x2-in. loaf pan with parchment; coat with cooking spray. In a small saucepan, melt butter; stir in brown sugar and cream. Cook and stir over low heat until sugar dissolves. Pour into prepared pan. Top with pecans. Cover and refrigerate., In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined. , Pour over pecans. Bake at 325° until a toothpick comes out clean, 25-30 minutes. Cool completely in pan., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Remove cake from pan; split into two horizontal layers. Place bottom cake layer, nut side up, on a serving plate. Spread with half of the topping. Top with remaining layer and topping. If desired, garnish with chocolate curls and chopped pecans.

CHOCOLATE-PRALINE CAKE IN A JAR

Steps:

• Preheat the oven to 350°F. Place 10 to 12 1/2-pint glass canning jars on a rimmed baking sheet, evenly arranged with space between them. (If you have a Silpat liner, place it under the jars to prevent them from sliding around.)
• To make the cakes, in a mixer fitted with a whisk attachment, beat the butter until smooth. Add the brown sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda, and salt and mix until combined. Add half of the flour, then half of the sour cream, and mix until combined. Repeat with the remaining flour and sour cream. Drizzle in the coffee and mix until smooth. The batter will be thin, like heavy cream.
• Pour the batter into the jars, filling them halfway. Bake until the tops of the cakes are firm to the touch, about 25 minutes.*
• To make the topping, melt the butter in a medium saucepan over medium heat, then add the brown sugar and 1?2 cup water and stir with a wooden spoon until the sugar is dissolved, 2 to 3 minutes. Remove the pan from the heat and stir in the powdered sugar until combined, then return to the heat and bring to a boil. Stir in the nuts.
• Pour the praline topping over the cakes to cover, working quickly, because the praline hardens quickly as it cools. Let the cakes cool completely if they aren't already, before screwing on jar lids.**
• Do-Aheads
• *The cakes can be made ahead, cooled, covered, and kept at room temperature for 2 days or in the refrigerator for up to 4 days.
• **The finished cakes will keep for up to 4 days at room temperature.

SOUTHERN PRALINE PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
• Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
• Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.

OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
• Mix 2 cups white sugar, flour, and salt in a mixing bowl.
• Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
• Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
• Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
• While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

CHOCOLATE-PRALINE LAYER CAKE

Steps:

• In a small heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour into two greased 9-in. round baking pans and sprinkle with pecans., In a large bowl, beat the cake mix, eggs, milk, butter, sweetened condensed milk and pudding mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pans., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with remaining cake layer; spread remaining whipped cream over top. Garnish with chocolate curls and candies.

CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING

Steps:

• For cake:
• 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.
• 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.
• 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.
• For ganache:
• 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.
• For praline:
• 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.

PRALINE PECAN CAKE

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
• In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
• In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
• Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.

CHOCOLATE PECAN PRALINE CAKE

Steps:

• Preheat oven to 325.
• In a small heavy saucepan, cook the butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Divide evenly into two 9" cake pans. Spread this mixture over the bottom of pans and sprinkle liberally with ½ cup pecans in each.
• In a large bowl, combine cake mix, oil, water & eggs at low speed until moistened; then beat 2 minutes at high speed. Divide evenly into the two cake pans by carefully spooning batter over pecans around edges of pan and then over the center area.
• Bake 50-60 minutes or until ice pick inserted in the center tests clean.
• Cool 5 minutes only. Then cover each pan with wax paper and invert onto wire racks to finish cooling. Determine which cake layer will be the top layer and add as many additional chopped pecans as desired to make topping lush and attractive looking.
• When completely cooled, with both hands, carefully lift up the layer of cake to be the bottom layer and remove the waxed paper. Place on a serving/cake platter.
• Spread frosting over the top of the pecans, filling in all the spaces around the bottom layer. Repeat procedure to place top layer of cake on the bottom layer, except DO NOT frost the top. Frost the sides only.
• Then melt chocolate morsels with about a teaspoon of vegetable oil to a consistency that you can drizzle back and forth across the top of the cake to give it a finished look. You can do this by putting the chocolate chips and oil in a small Ziploc bag and placing the sealed bag in a pan or dish of hot water for a few minutes until chips are melted. Lift bag from water and dry off. Then compress the contents together with your fingers until well blended. Snip off a very small corner and the bottom of the bag and allow glaze to drizzle out while moving bag across top of the cake.

CHOCOLATE PRALINE LAYER CAKE

Steps:

• Heat oven to 325 degrees.
• In a heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
• Cook over low heat just until butter is melted, stirring occasionally.
• Pour into two 9-inch round cake pans; sprinkle evenly with chopped pecans.
• In a large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed.
• Carefully spoon batter over pecan mixture around edges of pan; spoon remaining batter in center of pans.
• Bake at 325 degrees for 35 to 45 minutes, or until done.
• Cool 5 minutes; remove from pans and cool completely.
• In a small bowl, beat 1 1/4 cup whipping cream until soft peaks form.
• Blend in powdered sugar and vanilla; beat until stiff peaks form.
• To assemble cake, place 1 layer on serving plate, praline side up.
• Spread with half of whipped cream.
• Top with second layer, praline side up; spread top with remaining whipped cream.
• Garnish with pecan halves and chocolate curls if desired.
• Store in refrigerator.