Savor rich layers of chocolate and praline in this decadent cake Perfect for indulgent celebrations its a musttry dessert 155 chars
Ingredients
Scale
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup heavy cream (for praline filling)
1 cup confectioners' sugar
1/2 cup toasted pecans (chopped)
1/2 cup unsalted butter (softened)
1 teaspoon vanilla extract (for praline filling)
1 cup heavy cream (for ganache)
8 ounces semi-sweet chocolate (finely chopped)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
Beat in the eggs, milk, vegetable oil, and vanilla. Mix until well combined.
Slowly add the boiling water to the batter and mix well.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
In a bowl, beat together the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the chopped pecans and vanilla.
Once the cakes have cooled, place one layer on a serving plate. Spread half of the praline filling on top, then place the second layer on top and spread the remaining filling over it.
In a small saucepan, heat the heavy cream for ganache until just simmering. Pour it over the chopped chocolate. Let it sit for 5 minutes and then stir until smooth.
Pour the ganache over the top of the cake, allowing it to drip down the sides.
Notes
A showstopper chocolate cake filled with luscious praline cream and decorated with caramelized nuts, perfect for any special occasion.
