New Orleans Double Chocolate Christmas Praline Fudge Cake Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs) | |
| Cocoa | 1/4 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Buttermilk | 1/2 Cup (16 tbs) | |
| Eggs | 2 Large | |
| Baking soda | 1 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Sugar | 2 Cup (16 tbs) | |
| All purpose flour | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Chocolate Ganache | ||
| Praline Frosting | ||
Directions
Cook first 3 ingredients in a saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat.
Cool.
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 blended.
Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.)
Coat 3 (8") round cakepans with cooking spray; line with wax paper.
Pour batter evenly into pans.
Bake at 350° for 22 to 24 minutes or until set.
Cool in pans on wire racks 10 minutes.
Remove from pans, and cool layers completely.
Spread about 1/2 cup ganache between cake layers; spread remainder on sides of cake.
Chill cake 1/2 hour.
Pour frosting slowly over center of cake, spreading to edges, allowing some frosting to run over sides.
Freeze, if desired; thaw at room temperature 4 to 6 hours.
Garnish, if desired.
Cool.
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 blended.
Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.)
Coat 3 (8") round cakepans with cooking spray; line with wax paper.
Pour batter evenly into pans.
Bake at 350° for 22 to 24 minutes or until set.
Cool in pans on wire racks 10 minutes.
Remove from pans, and cool layers completely.
Spread about 1/2 cup ganache between cake layers; spread remainder on sides of cake.
Chill cake 1/2 hour.
Pour frosting slowly over center of cake, spreading to edges, allowing some frosting to run over sides.
Freeze, if desired; thaw at room temperature 4 to 6 hours.
Garnish, if desired.
Chef
