Audrey's Desserts First: Chocolate Praline Cake

02.06.19 | Audrey Smith |

Chocolate-Praline Cake

Thank you Southern Living for this recipe. I LOVE this cookbook. Hope y’all love this recipe!


1 cup butter

¼ cup cocoa

1 cup water

½ cup buttermilk

2 large eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

2 cups sugar

2 cups all-purpose flour

½ teaspoon salt

Chocolate Ganache – Recipe to follow

Praline Frosting – Recipe to follow

Garnish: pecan halves


1. Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat.

2. Beat buttermilk, 2 eggs, baking soda, and vanilla at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until well blended.

3. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended.

4. Grease 3 (9-inch) round cake pans with cooking spray, and line with parchment or waxed paper. Pour cake batter evenly into pans.

5. Bake at 350 degrees for 18 – 22 minutes or until cake is set. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

6. Spread about ½ cup Chocolate Ganache between cake layers, and spread remaining ganache on sides of cake.

7. Pour Praline Frosting slowly over the center of cake, gently spreading to edges, allowing some frosting to run over sides. Freeze, if desired; thaw at room temperature 4 to 6 hours. Garnish and serve.

Chocolate Ganache


2 cups semi-sweet chocolate chips

1/3 cup whipping cream

¼ cup butter, cut into pieces


Microwave chocolate and cream in a glass bowl at 50% power for 3 minutes. Stir until morsels are melted. If need be microwave at 50% power in 30 second increments stirring well after each heating. DON’T OVER HEAT! Stir, stir, stir. Gradually add butter whisking until smooth. Cool, whisking often, 15 minutes or until spreading consistency.

Praline Frosting

Do not prepare this frosing ahead as it will harden very quickly!


¼ cup butter

1 cup brown sugar, firmly packed

1/3 cup whipping cream

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup pecans, chopped and toasted


Bring first 3 ingredients to a boil in a 2-quart saucepan over medium heat, stirring often. Boil 1 minute. Remove from heat and whisk in 1 cup powdered sugar and vanilla until smooth. Stir in toasted pecans. Stir gently 3 to 5 minutes or until mixture begins to cool and thicken slightly. Pour IMMEDIATELY over cake.


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