Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, chocolate praline layer cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chocolate Praline Layer Cake is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Chocolate Praline Layer Cake is something that I have loved my whole life. They are fine and they look fantastic.
Delicious chocolate cake to serve during the holidays. If desired, garnish with whole pecans and chocolate curls. To assemble the cake, place one layer on a serving plate, praline side up.
To begin with this recipe, we must prepare a few components. You can have chocolate praline layer cake using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Praline Layer Cake:
- Prepare Cake
- Prepare 1/2 cup Butter
- Prepare 1/4 cup Heavy Whipping Cream
- Make ready 1 cup Firmly Packed Brown Sugar
- Make ready 3/4 cup Coarsely Chopped Pecans
- Make ready 1 packages Pillsbury Moist Supreme Devils Food Cake Mix
- Take 1 1/4 cup Water
- Get 1/3 cup Oil
- Get 3 each Eggs
- Get Topping
- Prepare 1 3/4 cup Heavy Whipping Cream
- Prepare 1/4 cup Powdered Sugar
- Take 1/4 tsp Vanilla
- Prepare 16 each Pecan Halves (optional)
- Prepare 16 each Chocolate Curls (optional)
It's easy enough to make for potlucks, but elegant enough for special occasions or holidays. For this decadent chocolate-praline cake, sandwich a homemade chocolate ganache between chocolate cake layers, spread the remaining ganache over the sides of the cake, and top with creamy praline frosting. A delectable, creamy and crunchy chocolate and hazelnut praline cake recipe that will get your taste buds buzzing. Then sprinkle over a layer of the hazelnut praline and put the other half of the sponge on top.
Steps to make Chocolate Praline Layer Cake:
- Heat oven to 325°F. In a small heavy sauce pan, combine butter, 1/4 c heavy whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8 or 9 since round cake pans; sprinkle evenly with chopped pecans. I sprayed my pans with non stick spay and lined with parchment paper before spraying again.
- In a large bowl, combine cake mix, water, oil, and eggs; beat at low speed until moistened. Beat 2 mins at medium speed. Carefully spoon batter over pecan mixture.
- Bake at 325°F for 35-45 mins or until cake springs back when touched lightly in center. Cool 5 mins; remove from pans. Cool 1 hour or until completely cooled.
- In a small bowl, beat 1 3/4 cups heavy whipping cream until soft peaks form. Add 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 toping mixture. Top with second layer, praline side up, spread with remaining topping mixture. Garnish with pecan halves and chocolate curls. Store in refrigerator.
- From the Pillsbury Bake-Off Contest #33, 1988. Compliments of Julie Bengtson
Add a dollop of chocolate cream to this layer and thickly spread it across. This is a wonderful cake we often have at special occasions. It is a Pillsbury bake off winner from many years ago. This chocolate layer cake recipe is the best!! It is incredibly moist and chocolaty, but also has great structure and stacks incredibly well!
So that’s going to wrap it up with this exceptional food chocolate praline layer cake recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
