Ingredients: |
Ingredients: CAKE
1 cup butter
3/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 lg eggs
1 tsp baking soda
1 tsp vanilla
2 cups sugar
2 cups flour
1/2 tsp salt
CHOCOLATE GANACHE
2 cups semi-sweet chocolate chips
1/3 cup whipping cream
1/4 cup butter, cut into pieces
PRALINE FROSTING
1/4 cup butter
1 cup firmly packed brown sugar
1/3 cup whipping cream
1 cup powdered sugar
1 tsp vanilla
1 cup chopped pecans, toasted
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Directions: |
Directions:CAKE
Cook first 3 ingredients in a saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat. Cool.
Beat buttermilk, 2 eggs, baking soda and vanilla with an electric mixture until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.)
Pour batter evenly into prepared 8-inch round cake pans. Bake at 350 for 22-24 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool layers completely.
CHOCOLATE GANACHE
Microwave chocolate and cream in a glass bowl at Medium power 2-3 minutes or until smooth. Gradually add butter, whisking until smooth. Cool, whisking often. Cool, whisking often, 15-20 minutes or until spreading consistency.
Spread about 1/2 cup ganache between cake layers; spread remainder on sides of cake. Chill cake for 30 minutes.
PRALINE FROSTING
Bring first 3 ingredients to a boil in a 2-quart saucepan over medium heat, stirring often; boil 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add pecans, stirring gently 2 to 5 minutes or until frosting begins to cool and thicken slightly.
Pour frosting slowly over center of cake, spreading to the edges, allowing some frosting to run over sides. |
This recipe for New Orleans Double-Chocolate Praline-Fudge Cake is from