How To make Chocolate Praline Layer Cake

Praline Chocolate Cake | Hazelnut Chocolate Cake | Praline Cake | Bake and Toss

This decadent Praline Chocolate Cake is a guaranteed crowd-pleaser: Serve for an elegant birthday party or show stopping end to any meal. A Chocolate Chiffon Cake layered and frosted with two different creams - Praline Chocolate Mousseline Cream and Praline Chocolate Whipped Cream frosting. Both the frostings are perfect and delicious. You can use either one of these frostings or use them as a combo like the way I'm showing you here. They go very well together, giving this cake a truly unique and mind blowing taste. A chocolaty and and lightly crunchy cake. A must try recipe!

Try out my new recipe Praline Butterscotch Cake, If you liked Praline Chocolate Cake, this is sure to be another favourite cake:

Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all :)

Ingredients (6 inch cake) :

Chocolate Chiffon Cake (please follow the recipe link below) :
50g (1/3 cup + 2 tsp) cake flour
30g (2 tbsp + 1/4 tsp) vegetable oil
50ml (3 tbsp +1 tsp) cold milk
3 egg yolks
20g (2 tbsp + 2 tsp) cocoa powder
2.5g (1 tsp) corn starch
15ml hot coffee (Mix 1 tsp instant coffee in 1 tbsp hot water)

3 egg whites (eggs with shell weight 52-60g each)
1/2 tsp vinegar or lemon juice
60g (1/3 cup) sugar

Praline Chocolate Mousseline Cream Frosting:
3 egg yolks
100g (1/2 cup) sugar
375ml (1 and 1/2 cup + 1 tbsp) milk
30g (2 tbsp) flour
30g (2 tbsp) corn starch
100g (2/3 cup) semi sweet chocolate chips
120g ( 7 tbsp) praline paste (please follow my recipe link)
200g (2 sticks) unsalted butter (room temperature)

Praline Chocolate Whipped Cream Frosting:
5g (2 tsp) gelatin powder
30ml (2 tbsp) water
160ml (1/2 cup + 3 tbsp) whipping cream
120g (3/4 cup) semi sweet chocolate or milk chocolate chips
90g (5 tbsp) praline paste (please follow my recipe link)
300ml (1 and 1/4 cups) whipping cream
30g (2 tbsp) powdered sugar ( if needed for extra sweetness)

For a 8 inch cake you will need double the amount of all ingredients for preparing each frostings.

Chocolate drip:
100g (2/3 cup) semi sweet chocolate chips
100ml (1/3 cup + 1tbsp +1 tsp )whipping cream
20g unsalted butter (to make the chocolate drip shiny)

Chocolate garnish:
80g (1/2 cup) dark or milk compound chocolate bar (melted)
caramelized powdered nuts ( recipe in praline paste link)

Recipe links used in this cake :

Chocolate Chiffon Cake :

Praline Paste:

Chocolate drip:

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#bakeandtoss #praline chocolate cake #praline cake #Hazelnut praline cake #praline mousseline cream #chocolate cake

Dominique Ansel's Peanut Butter Chocolate Crunch Cake - How To

Dominique Ansel, James Beard Award-winning pastry chef, teaches us how to make his signature Peanut Butter Chocolate Crunch Cake from his new book, Everyone Can Bake. This easy and almost no-bake cake starts with a base layer of caramelized puffed rice, which is then topped with homemade peanut butter mousse, and finished with a thin layer of chocolate ganache.

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Flourless Moist Chocolate Cake / Gluten Free / No Flour

Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml

120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)

4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)

Bake at 170C for about 20 minutes

Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)

Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely

Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)


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How To Make Flourless Chocolate Praline Cake | Waitrose

This flourless chocolate praline cake is beautifully rich, and best served with chocolate sauce and a dollop of cream.

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Vanilla Almond Hazelnut Praline Cake - The Cupcake Confession

In this episode of The Cupcake Confession, we are going to learn how to make Vanilla Almond Hazelnut Praline Layer Cake. The cake sponges here are flavoured with Vanilla and Buttermilk. I've used homemade buttermilk in this recipe as I've been churning butter at home. However, you can use store bought as well.

The layers then contain Swiss Meringue Buttercream frosting. This frosting is flavoured with the almond hazelnut Praline paste. You can add or subtract as much of the praline paste as you'd like based on your liking. This will not affect the structure of the frosting in any way.

Ingredients for Vanilla Almond Hazelnut Praline Cake:

For the Vanilla Buttermilk Cake Layers:
200 grams all purpose flour
200 grams caster sugar
1 teaspoon baking powder
200 grams salted butter, room temperature
2 eggs
1 teaspoon vanilla extract
175 mls buttermilk

For the Almond Hazelnut Praline:
240 grams caster sugar
85 mls water
150 grams almonds
90 grams hazelnut

For the Praline Swiss Meringue Buttercream frosting:
4 egg whites (120 grams)
240 grams caster sugar
350 grams butter
200 grams praline paste


The recipe for the Swiss Meringue Buttercream Frosting can be found here:

Recipe Essentials:
Almonds:
Hazelnuts:
Vanilla:
Caster Sugar:
6 Inch cake Tins:


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