New Orleans Double Chocolate Praline Fudge Cake Recipes

NEW ORLEANS DOUBLE-CHOCOLATE PRALINE-FUDGE CAKE

New Orleans Double-chocolate Praline-fudge Cake image

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.

Provided by Dreamgoddess

Categories Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 cups semisweet chocolate morsels
1/3 cup whipping cream
1/4 cup butter, cut into pieces
1/4 cup butter
1 cup brown sugar, firmly packed
1/3 cup whipping cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

Steps:

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.

Nutrition Facts : Calories 1194.5, Fat 64.7, SaturatedFat 34.4, Cholesterol 167, Sodium 658.9, Carbohydrate 148.7, Fiber 5.5, Sugar 115.4, Protein 9.7

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