CHOCOLATE PRALINE CAKE
This Chocolate Praline Cake is a deliciously moist chocolate cake topped with a praline frosting and chopped pecans making this cake one you will not be able to resist!
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 17
Steps:
- Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350 degrees Fahrenheit.
- For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
- In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
- Pour the batter into the prepared pan and bake for about 30 minutes or until the center of the cake springs back when you touch it.
- In a small saucepan, heat the brown sugar, pecans, butter and heavy cream.
- Heat over low heat, melt the butter and bring to a simmer. Boil lightly for two minutes, then remove from the heat and stir in the vanilla.
- Add the powdered sugar and mix well.
- Spread the frosting over the cake while the cake is cool but the frosting is still warm. It will harden as it sits so work with the frosting quickly.
Nutrition Facts : Calories 516 kcal, Carbohydrate 66 g, Protein 5 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 50 mg, Sodium 390 mg, Fiber 3 g, Sugar 51 g, ServingSize 1 serving
CHOCOLATE MASCARPONE LAYER CAKE
This is probably my favorite cake recipe of all time. Light, delicious, and rich, just not so easy to make. Garnish with fresh fruit or chocolate swirls.
Provided by chinchilla
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 5h45m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
- Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
- Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
- Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
- Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
- Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
- Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
- Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
- Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.
Nutrition Facts : Calories 652.2 calories, Carbohydrate 36.8 g, Cholesterol 191.6 mg, Fat 54.7 g, Fiber 2.4 g, Protein 8.4 g, SaturatedFat 27.7 g, Sodium 99.6 mg, Sugar 31.3 g
CHOCOLATE CAKE WITH MASCARPONE AND PRALINE
Steps:
- Make praline:
- Preheat oven to 350°F.
- In a baking pan toast nuts in one layer in middle of oven 10 minutes, or until almonds are lightly colored and hazelnut skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove any loose hazelnut skins (do not worry about skins that do not come off) and cool completely.
- Line a baking sheet with foil. In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, washing down any sugar crystals that cling to side of pan with a pastry brush dipped in cold water, until it begins to turn golden. Swirl pan until syrup is deep golden and remove from heat. Stir in nuts and pour praline onto baking sheet, spreading evenly. Cool praline completely and break into pieces. Transfer praline to a sealable plastic bag and with a rolling pin coarsely crush.
- Make cake:
- Preheat oven to 300°F. Generously butter a 9-inch round cake pan (at least 2 inches deep) and line bottom with wax or parchment paper. Butter paper and dust pan with flour, knocking out excess.
- Finely chop chocolate. In a small saucepan combine cocoa powder, butter, oil, and water. Bring mixture to a boil, stirring until smooth, and remove pan from heat. Add chocolate and sugar, whisking until smooth, and transfer to a bowl. Cool chocolate mixture completely and whisk in egg. Sift flour and baking powder over chocolate mixture and whisk until just combined. Whisk in buttermilk and pour batter into cake pan, spreading evenly. Bake cake in middle of oven 45 to 50 minutes, or until a tester comes out clean, and cool in pan on a rack 5 minutes. Run a thin knife around edge of pan and invert cake onto rack. Discard paper. Cool cake completely and transfer to a plate. In a bowl stir together mascarpone and sugar. Spread mixture over top of cake and generously sprinkle with praline.
More about "chocolate cake with mascarpone and praline recipes"
CHOCOLATE PRALINE LAYER CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
- Heat oven to 325°F. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
- In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
- Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
- In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
CHOCOLATE MASCARPONE CAKE - JULIE MARIE EATS
From juliemarieeats.com
JENNY BAKES: CHOCOLATE CAKE WITH MASCARPONE AND …
From jennybakes.blogspot.com
BEST CHRISTMAS CHEESECAKE RECIPES - MIDWEST LIVING
From midwestliving.com
15 NO-BAKE ICEBOX CAKE RECIPES FOR EFFORTLESS SUMMER DESSERTS
From happymuncher.com
A NO-BAKE QUINCE & MASCARPONE CHEESECAKE THAT COULDN'T BE
From cbc.ca
ALMOND PRALINE CAKE WITH MASCARPONE FROSTING AND CHOCOLATE BARK
From mealxo.com
CHOCOLATE CAKE WITH MASCARPONE CREAM & BERRIES
From bakesbychichi.com
CHOCOLATE CAKE WITH CHOCOLATE MASCARPONE WHIPPED …
From redcurrantbakery.com
ALMOND PRALINE CAKE WITH MASCARPONE FROSTING AND …
From bonappetit.com
MOIST CHOCOLATE MASCARPONE LAYER CAKE – DOLLOP OF …
From dollopofdough.com
CHOCOLATE CAKE WITH MASCARPONE AND PRALINE RECIPES
From tfrecipes.com
MOUSSE-LIKE TEXTURE! MASCARPONE CHOCOLATE CAKE …
From chiccafood.com
CHOCOLATE PRALINE CAKE - MARIA'S KITCHEN
From mariasskitchen.com
ALMOND PRALINE CAKE WITH MASCARPONE FROSTING AND CHOCOLATE BARK
From tappecue.com
CHOCOLATE CAKE WITH HAZELNUT PRALINE WHIPPED CREAM …
From bakingstherapy.com
21 DECADENT CHOCOLATE CAKE RECIPES YOU’LL CRAVE
From hangryhanna.com
CHOCOLATE MASCARPONE CAKE - GEOFF'S BAKING BLOG
From geoffsbakingblog.com
21 CAKES SO GOOD, YOU’LL WISH EVERY DAY WAS A CELEBRATION
From immigrantstable.com
CHOCOLATE MASCARPONE LAYER CAKE RECIPE - CHEF'S RESOURCE
From chefsresource.com
PANDORO TIRAMISU TREE CAKE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHOCOLATE MASCARPONE BUNDT CAKE - THE BAKING FAIRY
From thebakingfairy.net
RECIPE: ROSEMARY TREES TOP THIS SNOWY APPLE-MASCARPONE …
From yahoo.com
CHOCOLATE MASCARPONE CAKE | DESSERT RECIPES
From womanandhome.com
19 IRRESISTIBLE STRAWBERRY CAKE RECIPES YOU’LL LOVE
From hangryhanna.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love