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New Orleans Double Chocolate Christmas Praline Fudge Cake

Southern.Crockpot's picture
Ingredients
  Butter/Margarine 1 Cup (16 tbs)
  Cocoa 1⁄4 Cup (4 tbs)
  Water 1 Cup (16 tbs)
  Buttermilk 1⁄2 Cup (8 tbs)
  Eggs 2 Large
  Baking soda 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Sugar 2 Cup (32 tbs)
  All purpose flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Chocolate ganache 1⁄2 Cup (8 tbs)
  Praline frosting 1⁄2 Cup (8 tbs)
Directions

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 at medium speed with an electric mixer 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.)
Coat 3 (8") round cakepans with cooking spray; line with wax paper.
Pour batter evenly into pans.
Bake at 350° for 22 to 24 minutes or until set.
Cool in pans on wire racks 10 minutes.
Remove from pans, and cool layers completely.
Spread about 1/2 cup ganache between cake layers; spread remainder on sides of cake.
Chill cake 1/2 hour.
Pour frosting slowly over center of cake, spreading to edges, allowing some frosting to run over sides.
Freeze, if desired; thaw at room temperature 4 to 6 hours.
Garnish, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Ingredient: 
Chocolate
Preparation Time: 
5 Minutes

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