Chocolate Praline Crunch Cake Recipe
Do you have a special occasion to celebrate? This Chocolate Praline Crunch Cake is the perfect dessert! It’s a rich and indulgent chocolate cake that’s filled with crunchy praline pieces. The combination of flavors and textures is simply divine!
Ingredients
- For the Chocolate Cake:
- 1/2 cup (4 oz/115 g) butter, at room temperature
- 1 cup (7 oz/200 g) sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup (4 oz/115 g) all-purpose flour
- 1/2 cup (2 oz/50 g) cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (4 fl oz/125 ml) buttermilk or yoghurt
- For the Praline Crunch:
- 1/2 cup (3 oz/90 g) sugar
- 1/4 cup (2 fl oz/60 ml) water
- 1/4 cup (2 oz/60 g) hazelnuts, chopped
- 1/4 cup (1 oz/30 g) almonds, chopped
- 1/4 cup (1 oz/30 g) walnuts, chopped
- For the Chocolate Glaze:
- 3/4 cup (3 oz/90 g) dark chocolate chips
- 1/4 cup (2 fl oz/60 ml) heavy cream
Instructions
Making the Chocolate Cake
Preheat the oven to 350°F (180°C). Grease and line an 8-inch (20 cm) round cake pan.
In a large bowl, beat the butter and sugar until light and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the butter mixture alternately with the buttermilk or yogurt, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
Making the Praline Crunch
In a medium saucepan, combine the sugar and water and bring to a boil over medium-high heat. Boil for 5 minutes, stirring occasionally, until the mixture is thick and syrupy.
Remove from the heat and stir in the chopped nuts. Spread the mixture onto a parchment-lined baking sheet and let cool.
Once cooled, break the praline into pieces with your hands.
Making the Chocolate Glaze
In a medium heatproof bowl, combine the chocolate chips and cream. Place the bowl over a saucepan of simmering water and heat, stirring occasionally, until the chocolate has melted and the mixture is smooth.
Assembling the Cake
Cut the cooled cake into two layers. Place the bottom layer on a serving plate. Spread the top of the cake layer with the melted chocolate glaze.
Sprinkle the praline pieces on top of the glaze. Place the second layer of cake on top, pressing down gently. Spread the top of the cake with the remaining glaze.
Serve the cake at room temperature.
Nutrition
This Chocolate Praline Crunch Cake is a rich and indulgent dessert. Each serving contains approximately 500 calories, 24 grams of fat, and 60 grams of carbohydrates.
The cake also contains 6 grams of protein, 2 grams of dietary fiber, and 140 milligrams of sodium. It is a great source of vitamin E, calcium, and iron.
This cake is best enjoyed in moderation and is a great treat for special occasions. Enjoy!
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