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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Credits:
Music by Relaxing Music - [No copyright] | Piano Music
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Chocolate Praline Milk Recipe / Nutty Cooking
A really tasty dairy free plant based raw milk recipe using just pure ingredients that are super nutritious and full of goodness for your body.
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