How To make Chocolate Praline Layer Cake

Kirsten Tibballs - Coffee & Hazelnut Praline Mousse Cake

Notably proclaimed The Queen of Chocolate, Kirsten Tibballs is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Now she's pairing her best ingredients with the best Miele appliances to create signature sweet recipes that are sure to inspire you. To download the complete recipe, click here:

Chocolate Pecan Praline Cake

Chocolate Pecan Praline Cake is a cake with chocolate in mind. The world of chocolate combined with the world of pecan praline is match made in heaven! This cake has a soft, tender crumb matched with Dutch-processed cocoa, dark chocolate (70% cocoa), and the most flavorful pecan praline sauce made from Georgia-grown pecans. I encourage you to head to the kitchen and create this amazing and delicious Chocolate Pecan Praline cake for yourself, someone special or your family/guests. Here is the recipe:

250g/ 2 cups all-purpose flour
226g/ 1 cup unsalted butter (room temperature)
113g/ ½ cup vegetable oil
167g/ 1 cup dark chocolate (melted)
184g/ 3/4 cup whole milk
68g/ 1/4 cup sour cream
42g/ 3 tbsp. cocoa powder
228g/ 4 eggs
301g/ 1.5 cups granulated sugar
8g /2 tsp. baking powder
2g/1/2 tsp salt
2g/ ½ tsp vanilla
4g/ 1 tsp chocolate flavoring

Preheat oven to 350 F (176 C)
Melt chocolate and set aside
In a stand mixer with paddle attachment, combine flour, sugar, baking powder, cocoa powder, salt.
Ensure dry ingredients are well combined.
Add vegetable oil and combine
Add and combine unsalted butter in 2 increments.
Add eggs (one at a time), vanilla, chocolate flavoring (combine after each ingredient is added)
Add melted dark chocolate (combine) and sour cream then combine
Gradually add milk to stand mixer to complete batter.
Avoid over mixing.

Transfer batter to two greased/floured (bottom lined with parchment) 9-inch baking pans baking pans
Bake at 350 F (176 C) for 30 minutes (ovens vary)
Perform toothpick test for doneness if desired.
Allow cake to cook in pans for 10 minutes.
Remove cake layers from pan and allow to finish cooling completely on a rack.

Pecan Praline topping:
56g/ 4 tbsp. unsalted butter
194g/ 1 cup brown sugar
190g/ 2/3 maple syrup
72g/ 4 egg yolks
56g/ 4 tbsp. cornstarch
117g/ ½ cup heavy whipping cream
4/g/ 1 tsp. salt
Combine ingredients over medium low heat.
Add:
4/g/1 tsp vanilla extract
180g/ 1.5 cups toasted pecans (chopped)
Combine.
Transfer to a bowl and allow to cool.
Chilling in the refrigerator will result in a thicker topping.

After cake layers have completely cooled:
Place first layer onto to cake plate and apply 1st layer of topping.
Place second later top of first layer and apply top layer of topping.
Dress top of cake with toasted pecan halves.
Serve.

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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Background Music: Sunday Funday by Scott Holmes

How to make paillete feuilletine for crunchy layer on cakes (lacy crepes)

This is a recipe of paillete feuilletine or in different words, pailletine flakes, lacy crepes or crepes dentelles for mousse and biscuit cakes. This is a super-thin, almost transparent, very crunchy waffle that I often use for crunchy layers in the cakes. You can also buy it already done in pastry shops. But it honestly doesn’t make much sense, because it will take you 15 minutes of your time to homemade them and will save you some money as well.

For 2 baking sheets 30x40 cm:

Butter - 50 g
Sugar powder - 60 g
Egg whites - 60 g
Flour - 50 g

Needed tools: oven, mixer, spatula

This Layer Cake Will Satisfy Chocolate Lovers Everywhere

Chocolate cake is always a good dessert, but it can get a little boring to make it the same way every time. If you’re looking for a simple but meaningful way to mix up your chocolate cake, we have just what you need. Not only does this cake have a rich and delicious whipped cream frosting, but it also includes pralines. You’ve probably heard of pralines before, but do you actually know what they are? They’re quite easy to make, and they will push your cake over the line from good to great. Take a look at this layer cake that will satisfy chocolate lovers everywhere.

#Cake #Chocolate #Dessert

Read Full Recipe:

Jemma Makes a Hazelnut Layer Cake from How To Cake It! | Cupcake Jemma

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CUPCAKE JEMMA
CRUMBS & DOILIES

This week, Jemma is joined by the wonderful Yolanda from @HowToCakeIt There may have been a book swap happening, along with multiple hazelnut themed bakes! Jemma is making this INCREDIBLE hazelnut layer cake from Yolanda's fabulous new book, Layer Up!
Hit the link to grab a copy!

HAZELNUT MERINGUES
4 egg whites
150g caster sugar
65g ground hazelnuts
85g chopped roasted hazelnuts
8 hazelnut creme-filled wafers, chopped
¾ tsp baking powder

CHOCOLATE HAZELNUT
BUTTERCREAM
280g dark chocolate chips
225g nutella
180g caster sugar
4 egg whites
⅛ tsp cream of tartar
450g butter, soft
¼ tsp salt

CHOCOLATE SPONGES
100g cocoa powder
480g just boiled water
330g plain flour
1 tsp salt
1 ½ tsp bicarbonate of soda
2 tsp baking powder
560g caster sugar
230g unsalted butter, soft
4 eggs

SIMPLE SYRUP
240g water
225g caster sugar

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