Hazelnut Praline Chocolate Cake
by:
Deep velvety chocolate cake layered with creamy hazelnut praline chocolate ganache. Tastes like Bueno!
ingredients
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serves: 12
Hazelnut Praline
100g Hazelnuts
3/4 cup of granulated sugar
Hazelnut Praline Ganache
320mL heavy cream
800mL heavy cream
10 oz of milk chocolate
Chocolate Cake
2 cups sugar
1.75 cups all-purpose flour
3/4 cup Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract
Servings Per Recipe: 12
Amount per Serving
Calories: 811
- Total Fat: 40.7 g
- Saturated Fat: 17.1 g
- Trans Fat: 0 g
- Cholesterol: 96.3 mg
- Sodium: 619.2 mg
- Total Carbs: 104.5 g
- Dietary Fiber: 3.1 g
- Sugars: 78.2 g
- Protein: 9.8 g
preparation
1. Chocolate Cake
2. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
3. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.
4. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks.
5. Hazelnut Praline
6. Preheat oven to 150 degrees C. Roast hazelnuts for about 8-10 mins, then peel off the skins.
7. In a saucepan, caramelize the sugar one third at a time. So, place 1/3 of sugar into pan at medium heat, stir and let melt until it reaches a caramel colour. Add in second third and last third slowly, making sure to stir.
8. Once all sugar is caramelized, throw in the hazelnuts and coat them all with the melted sugar.
9. Immediately transfer to oil-sprayed cookie sheet. Let the praline cool until hardened.
10. Break up praline into pieces, process in food processor until it reaches a super fine consistency.
11. Hazelnut Praline Ganache
12. Melt chocolate in microwave at 30s intervals. Stir in the praline.
13. Bring 320mL of heavy cream to a boil, then pour 1/3 of it into the chocolate mixture. Stir slowly until combined. Slowly add the rest of the boiled heavy cream in thirds.
14. Stir in the remaining cold 800mL heavy cream.
15. Place entire mixture into refrigerator for a couple hours to cool.
16. Using whisk attachment on your stand mixer, whip the cooled mixture until a soft peak forms.
1
comments
Christina P
May 20, 2013
this is my new fav cake