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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Music by Relaxing Music - [No copyright] | Piano Music
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Tiramisu Tart: Cocoa Shortcrust, Coffee Praline Paste & Mascarpone Chiboust Cream | How To Cuisine
This tiramisu tart recipe is creamy and rich in coffee flavor, definitely the best coffee tart!
Full recipe:
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We were so excited for this tiramisu tart video to come out! This incredible coffee tart is an explosion of deliciousness and coffee flavor with every bite! It really feels like you are eating a classic Italian tiramisu (
This delicious french tart is made of a tasty cocoa shortcrust (or chocolate shortcrust), soft and fluffy coffee almond cream, creamy and intense coffee praline paste, and smooth coffee mascarpone chiboust cream.
We love to share with you French pastry recipes and can't wait for you to try this one out! ❤️
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At How To Cuisine, we are passionate about modern, creative, and healthy cuisine and excited to share our passion with fun recipes you can make at home!
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Indulgent, Decadent & SO EASY - Buttermilk Pecan Praline Skillet Cake Recipe
You’ll want to serve this cake right away, while the topping is still all ooze-y and delicious. If you’re someone who always loved butter pecan ice cream then you’re going to love this cake.
Buttermilk Pecan Praline Skillet Cake
If you want you can serve this up with some vanilla ice cream- it makes a nice contrast to the warm, rich, buttery cake.
INGREDIENTS
FOR THE CAKE:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) tablespoon butter, softened
1 cup granulated sugar
1/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
FOR THE TOPPING:
1 cup brown sugar
3/4 cup (1 1/2 sticks) butter
1/3 cup heavy cream
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans
Get the full recipe here -
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Coffee Buttercream Frosting Recipe
Learn how to make this easy and delicious coffee buttercream, perfect for filling and frosting cakes, cupcakes, macarons, and more! It's silky smooth, packed with decadent coffee flavor, and pairs well with almost any dessert. Get the full recipe on my blog here:
Coffee Buttercream Recipe:
Ingredients:
1 Cup (227g) unsalted butter, room temperature
3 ½ Cups (420g) powdered sugar
2 tsp vanilla extract
1 ½ tsp instant coffee or instant espresso powder
1 ½ Tbsp whole milk, room temperature
¼ tsp salt, or to taste
Instructions:
1. Combine the instant espresso/coffee with the whole milk and set aside. In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
2. Add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Then add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated, about one minute.
Recipe Notes:
To Make Ahead: store in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
Quantity: this recipe makes enough to frost 12-15 cupcakes, or fill and frost one 2-layer cake. If using for filling and frosting a 3-layer cake, I recommend making 1.5x the recipe (multiply each ingredient by 1.5).
Other recipes mentioned in this video:
Gingerbread Latte Cake:
Peppermint Mocha Cake:
If you love cake, visit my blog for more tasty cake recipes + decorating tutorials:
Cappuccino praline | Simply Chocolate and more
Recipe for the Mocha Ganache:
150g heavy cream
15g instant coffee powder
270g milk chocolate
30g butter
Bring the heavycream and instant coffee to a boil.
Pour the hot liquid over the milkchocolate and butter.
Let the mixture sit for 2-3 minutes, before stirring it smooth with a rubberspatula.
Emulsify to a creamy ganache with a stick blender
Let ganache reach 30-33 C before filling your white chocolate shells.
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Mochaccino Cake Rich And Luscious
When your favorite cafe mocha made into a cake. So rich and luscious, with coffee goodness. Come and bake along with me.
Here's what you'll need:
6 large eggs
1 cup sugar (200g)
1 and 1/3 cup cake flour (160g)
a pinch of salt
1/2 tbsp instant coffee
2 tbsp pure unsweetened cocoa powder (15g)
1/4 cup hot milk (55ml)
Mochaccino Frosting:
150g semi sweet dark chocolate
1 tsp instant coffee
1/3 cup whipping cream (80ml) + 1 and 1/4 cup whipping cream (300ml)
I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~ Weng ????????????
Always choose love and kindness!
Some of best recipes here:
Soft And Fluffy Condensed Milk Bread
Beautiful Garlic Bread:
Raisin Bread
Brioche Bread
Honeysoft Buns
Buttersoft Buns
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