Winter Wonderland Double Chocolate Praline Cake
As the winter chill wraps around the house and snowflakes dance outside the frosty windows, we gather with loved ones to celebrate the joyous holiday season. Each note of Christmas carols fills the air as we share laughter and memories while decorating cookies. This delightful double chocolate praline-fudge cake embodies the warmth of family traditions, serving as the perfect centerpiece for our festive table. Rich, fudgy layers are blanketed with a luscious chocolate ganache and draped in an indulgent browned butter pecan frosting, making every slice a heavenly treat. Enjoy this decadent cake with a glass of icy milk or warm cocoa as we create sweet moments together this holiday season.
12-16
Servings
N/A
Calories
18
Ingredients
Ingredients
butter
1 cup (softened)
baking cocoa
1/4 cup (unsweetened)
water
1 cup (boiling)
milk
1/2 cup (or buttermilk)
eggs
2 (large, at room temperature)
baking soda
1 teaspoon
vanilla extract
1 teaspoon
granulated sugar
2 cups
all-purpose flour
2 cups
salt
1/2 teaspoon
semi-sweet chocolate chips
2 cups
whipping cream
1/3 cup (for ganache)
additional butter
1/4 cup (cut into pieces for ganache)
brown sugar
1 cup (packed for frosting)
whipping cream
1/3 cup (for frosting)
powdered sugar
1 cup
vanilla extract
1 teaspoon (for frosting)
chopped pecans
1 cup (toasted)
Instructions
1
Preheat the oven to 350°F (175°C). Grease three 8-inch or 9-inch round cake pans, then line the bottom with wax paper and set aside.
2
In a saucepan over low heat, combine 1 cup of butter, 1/4 cup of baking cocoa, and 1 cup of boiling water. Stir constantly until the butter melts and the mixture is smooth. Remove from heat and let cool.
3
In a mixing bowl, beat together 1/2 cup of milk, 2 eggs, 1 teaspoon of baking soda, and 1 teaspoon of vanilla extract at medium speed until smooth.
4
Blend the cooled butter mixture into the milk mixture until well combined.
5
In another large bowl, mix together 2 cups of sugar, 2 cups of flour, and 1/2 teaspoon of salt. Gradually add this dry mixture to the milk-butter mixture, mixing until smooth. Remember, the batter will be thin.
6
Pour the batter evenly into the prepared cake pans. Bake for 22-24 minutes, or until the cakes are set and a toothpick inserted in the center comes out clean.
7
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
8
For the ganache, combine the 2 cups of semi-sweet chocolate chips and 1/3 cup of whipping cream in a glass bowl. Microwave for 2-3 minutes, stirring halfway through, until melted and smooth. Whisk in 1/4 cup of cut butter pieces until completely combined. Allow to cool, whisking occasionally, until it reaches a spreadable consistency.
9
For the frosting, bring 1/4 cup of butter, 1 cup of brown sugar, and 1/3 cup of whipping cream to a boil in a saucepan over medium heat, stirring often. Boil for one minute and remove from heat. Whisk in 1 cup of powdered sugar and 1 teaspoon of vanilla extract until smooth, then gently stir in 1 cup of toasted chopped pecans. Allow the frosting to cool slightly, stirring every few minutes until it thickens.
10
To assemble, spread about 1/2 cup of ganache between the layers of cake, then spread the remaining ganache on the sides of the cake only, avoiding the top.
11
Chill the cake in the refrigerator for 30 minutes.
12
Pour the praline frosting slowly over the top of the cake, spreading it to the edges and allowing it to drip down the sides.
13
For best results, freeze the cake if desired, then thaw at room temperature for 4-6 hours before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor of the Winter Wonderland Double Chocolate Praline Cake?
It is a rich, fudgy double chocolate cake layered with chocolate ganache and topped with a browned butter pecan praline frosting.
What oven temperature is required for this recipe?
The oven should be preheated to 350°F (175°C).
How many cake pans are needed?
You will need three 8-inch or 9-inch round cake pans.
How should I prepare the cake pans?
Grease the pans and line the bottoms with wax paper to ensure the cake layers release easily.
What is the expected consistency of the cake batter?
The cake batter will be thin, which is normal for this specific chocolate cake recipe.
How long do the cake layers need to bake?
Bake the layers for 22 to 24 minutes.
How do I check if the cakes are done?
The cakes are done when they are set and a toothpick inserted in the center comes out clean.
How long should the cakes cool in their pans?
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks.
What ingredients are in the chocolate ganache?
The ganache is made with 2 cups of semi-sweet chocolate chips, 1/3 cup of whipping cream, and 1/4 cup of butter pieces.
How do I make the chocolate ganache?
Microwave the chocolate chips and cream for 2-3 minutes, then whisk in the butter until smooth and let it cool to a spreadable consistency.
What ingredients are needed for the praline frosting?
You need butter, brown sugar, whipping cream, powdered sugar, vanilla extract, and toasted chopped pecans.
How long should I boil the praline frosting mixture?
Bring the butter, brown sugar, and cream to a boil and let it boil for exactly one minute.
When do I add the pecans to the frosting?
Gently stir in the toasted chopped pecans after whisking in the powdered sugar and vanilla extract.
How much ganache goes between the cake layers?
Spread approximately 1/2 cup of ganache between each layer of the cake.
Where should the remaining ganache be applied?
The remaining ganache should be spread on the sides of the cake only, avoiding the top.
Should the cake be chilled before the final frosting?
Yes, chill the cake in the refrigerator for 30 minutes after applying the ganache but before adding the praline frosting.
How do I apply the praline frosting?
Pour the frosting slowly over the top of the cake, spreading it to the edges so it drips down the sides.
Can I use buttermilk in this recipe?
Yes, the recipe allows for either 1/2 cup of regular milk or buttermilk.
Do the eggs need to be at a specific temperature?
The recipe recommends using large eggs at room temperature.
What type of cocoa powder is used?
Use 1/4 cup of unsweetened baking cocoa.
How many people does this cake serve?
The cake yields approximately 12 to 16 servings.
Can this cake be frozen for later?
Yes, you can freeze the cake and then thaw it at room temperature for 4 to 6 hours before serving.
Should the pecans be toasted?
Yes, the recipe specifically calls for 1 cup of toasted chopped pecans.
How is the butter prepared for the batter?
The butter is melted in a saucepan with cocoa and boiling water until smooth.
What is used for the frosting liquid?
Whipping cream is used for both the ganache and the praline frosting.
Is there salt in the recipe?
Yes, the dry mixture includes 1/2 teaspoon of salt.
What type of sugar is in the cake batter?
The batter uses 2 cups of granulated sugar.
What type of sugar is in the praline frosting?
The frosting uses a combination of packed brown sugar and powdered sugar.
How many times is vanilla extract used?
Vanilla is used twice: once in the cake batter and once in the praline frosting.
Is this a good holiday dessert?
Yes, it is designed as a festive centerpiece for the Christmas and holiday season.