New Orleans Double-chocolate Praline-fudge Cake

[Sacrifice]

Made this cake for Thanksgiving.  A few of my guests are not big cake eaters, but they loved this cake and want me to cook one for Christmas.  Lots of steps but rather easy.   Also, I did not have three 8" cake pans so I used two 8" pans and cut one of the layers in half after it was cooked.  No one knew the difference.

New Orleans Double-chocolate Praline-fudge Cake

Cake

1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt

Chocolate Ganache

2 cups semisweet chocolate morsels
1/3 cup whipping cream
1/4 cup butter, cut into pieces

Praline Frosting

1/4 cup butter
1 cup brown sugar, firmly packed
1/3 cup whipping cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

1. Cake:

2. Preheat oven to 350 degrees.
3. Combine butter, cocoa and water in a saucepan.
4. Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.
5. Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
6. Combine the butter mixture and buttermilk mixture; beat until well blended.
7. Combine the sugar, flour and salt in a bowl; mix well.
8. Gradually add the flour mixture to the buttermilk mixture; beat until blended.
9. The batter should be thin.
10. Spray three 8" round cake pans with cooking spray and line them with wax paper.
11. Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.
12. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.

13. To assemble the cake:

14. Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
15. Slowly pour the frosting over the center of the cake.
16. Spread it to the edges of the cake, allowing some frosting to run down the sides.

17. Chocolate Ganache:

18. Cook chocolate and cream in a heavy pan on low heat until the chocolate is melted; whisk until smooth.
19. Gradually add the butter, whisking until smooth and melted.
20. Cool, whisking often, until spreading consistency, about 15-20 minutes.

21. Praline Frosting:

22. Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
23. Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
24. Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
25. Pour immediately over the cake.

[Arcs_n_Sparks]

Sacrifice,

You forgot to include the side of Insulin...   8)

Arcs_n_Sparks

[acords]

looks good, that'll be my next desert :)