How To make Chocolate Praline Layer Cake

Yummy milk chocolate praline cake recipe| how to make praline paste and praline sponge cake recipe

The milk chocolate praline cake is a delicious nutty flavor cake made with hazelnut and almond praline sponge. An ultimate cake for praline and milk chocolate combo lovers.

Ingredients
Hazelnut-Almond praline paste
Hazelnut - 1/2 cup
Almond - 1/2 cup
Sugar - 1/2 cup
Water - 2 tbsp

Praline sponge cake
Eggs - 4
Sugar - 3/4 cup
Vanilla essence - 1 tsp
Flour - 1 cup
Baking powder - 2 tsp
Oil - 30ml
Milk - 60ml
Salt- 1/4tsp
Praline paste - 1 tbsp

Frosting
Whipping cream- 2 1/2 cups
Sugar - 1/2 cup
Praline paste - 1/3 cup
Milk chocolate - 55g

Chocolate Ganache
Milk chocolate - 25g
White chocolate - 50g
Cream - 75ml

Method
1. Toast the almonds and hazelnut in a pre heated oven 150'C for 15 minutes to remove most of the hazelnut skin. Alternatively it can be toasted in the pan to remove the skin.Heat the sugar and water in a pan until it turn amber colour and then add the toasted nuts into it. Spread it on a pan and let it cool. Then break up the brittle into small pieces and grind it for 10 minutes until it becomes a smooth paste.

2. Separate the eggs and beat the egg whites with a pinch of salt and adding 2tbsp sugar gradually until stiff peaks form. Using the same beater beat together the egg yolks, sugar and vanilla until light and fluffy. Then add the oil and milk, beat until combined and lastly add the sifted flour and baking powder.Lastly fold in the egg whites in three additions. Transfer the batter into a cake pan , level and tap the pan to remove any air bubbles and bake in the pre heated oven 170'C for 25 minutes.
3. Pour the whipping cream into a bowl adding the sugar and vanilla and beat until stiff peak forms. Then add the remaining praline paste and beat. Lastly fold in the milk chocolate and combine well.
Slice the cake layers into 2 layers and stack up the cake layers with the frosting and decorate it.

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How to Make Southern Praline Layer Cake with Pecan Buttercream Frosting

It doesn’t get more Southern than this. This sweet and moist Praline layer cake is topped with decadent pecan buttercream frosting. This is a show-off cake perfect for any special occasion.

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12-Layer Chocolate Cake – Bruno Albouze

12 shades of chocolate ????
Doable and incredibly delicious!
To get the full recipe go to
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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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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.

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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.