I discovered this delectably rich cake recipe in my July 2009 edition of Bon Appetit magazine, and knew I HAD to try it...chocolate cake, ganache, praline topping...what could be more satisfying? The first time I made the cake, I followed the exact directions, making it a one layer cake. Well, lets just say it didn't last very long, so I made it a couple weeks ago for Ryan's Birthday, and made it a two layer cake (by doubling the cake and ganache ingredients). Speaking from experience, please don't forget to chill the cake after you've poured the ganache on top, or you'll have a pool of chocolate when you pour on the warm praline. Enjoy!
Serves 6-8
Ingredients
Cake
• Nonstick vegetable oil spray
• 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
• 1/4 cup natural unsweetened cocoa powder
• 1/2 cup boiling water
• 1 cup all purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon coarse kosher salt
• 1/4 cup buttermilk
• 1 large egg
• 1/2 teaspoon vanilla extract
Ganache
• 1 cup semisweet chocolate chips
• 3 tablespoons heavy whipping cream
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
Praline
• 3/4 cup (packed) dark brown sugar
• 1/4 cup heavy whipping cream
• 3 tablespoons unsalted butter
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup pecans, toasted, chopped
Preparation
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.
