Chocolate Praline Layer Cake
Submitted by tinafiche
Two-layer devil’s food cake baked on a brown sugar pecan praline base, filled and topped with sweetened whipped cream and chocolate curls. Serves 12 and steals the show.
YIELD
12 servingsPREP
25 minCOOK
35 minREADY
60 minPicture this: a sticky, caramelized pecan praline sitting right on top of a moist chocolate cake layer, with billowy whipped cream holding the whole thing together.
The trick is baking the praline on the bottom. Butter, brown sugar, cream, and chopped pecans go into the pan first, then the devil’s food batter gets spooned carefully over the top. When you flip those layers out, the praline ends up on top where it belongs, glossy and gorgeous.
Stack the two layers praline-side up with sweetened whipped cream between them, and you’ve got a cake that looks like it came from a bakery window in the French Quarter.
Garnish with whole pecans and chocolate curls for the full effect.
Kitchen Tips
- Let the cakes cool in the pan for exactly 5 minutes before flipping; too long and the praline sticks, too short and the cake breaks
- Whip the cream to stiff peaks so it holds up between the layers without squishing out the sides
- Assemble the cake no more than a few hours before serving, since the whipped cream will soften the praline over time
- Keep refrigerated until ready to serve
Ingredients
Directions
Heat oven to 325℉ (160℃).
In small heavy saucepan, combine butter, ¼ cup whipping cream and brown sugar.
Cook over low heat, just until butter is melted, stirring occasionally.
Pour into 2 to 8 or 9 inch round cake pans; sprinkle evenly with chopped pecans.
In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed.
Carefully, spoon batter over pecan mixture.
Bake @ 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center.
Cool 5 minutes. Remove from pans.
Cool completely.
In small bowl, beat 1 ¾ cups whipping cream until soft peaks form.
Blend in powdered sugar and vanilla; beat until stiff peaks form.
To assemble cake, place 1 layer on serving plate, praline side up.
Spread with ½ of whipped cream.
Top with second layer, praline side up; spread top with remaining whipping cream.
Garnish with whole pecans and chocolate curls, if desired.
Store in refrigerator.
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