Chocolate Cake with Ganache and Praline Topping

Adapted from Bon Appetit and Hershey’s Cocoa

Cake

2 cups white sugar

¾ cup Hersey’s Cocoa

1 ½ tsp. baking powder

1 ½ tsp. baking soda

1 3/4 cup all-purpose flour

1 tsp. salt

2 eggs

1 cup milk

½ cup vegetable oil

2 tsp pure vanilla extract

1 cup boiling water

1.  Heat oven to 350 degrees.  Grease and flour two 9-inch round cake pans.  Combine the dry ingredients in a large bowl.  Add the eggs, milk, oil, and vanilla extract, stirring until just combined.  Pour the boiling water over the batter and whisk quickly to combine.  Divide the batter between two pans and bake 30-35 minutes or until a wooden pick inserted in the center of the cake comes out clean.  Let cool 10 minutes and then remove from the pans.

Ganache

2 cups semisweet or bittersweet chocolate chips (or a mixture of both)

1 cup heavy whipping cream

4 tablespoons ( ½ stick) unsalted butter, cut into cubes

1.  Place the chocolate chips in a large metal bowl.  Bring the cream to a boil in the microwave and then stir in the butter.  Pour the hot cream mixture over the chocolate chips and let stand for 3 minutes.  Whisk together the ganache until smooth.  Place the metal bowl over a pan of boiling water to heat the ganache more if needed.

Praline

¾ cup packed dark brown sugar

¼ cup heavy whipping cream

3 tablespoons unsalted butter

¾ cup powdered sugar

1 teaspoons pure vanilla extract

1 cup pecans, toasted, chopped

1.  Arrange the pecans in a 10-inch circle on an ungreased baking sheet.

2.  Stir the brown sugar, cream, and butter together in a heavy-bottomed saucepan over medium-high heat until the butter melts.  Bring to a boil and boil for 1 minute; remove from heat and add the powdered sugar and vanilla.  Return to heat just until the powdered sugar is completely incorporated.   Pour the hot praline over the pecan circle.  Let cool completely and then chop up into small ½-inch pieces.  Set aside.

For Assembly:

1.  Level the cakes.  Place one cake on a cake cardboard and spread about ½ cup of the ganache on top.  Place the other leveled cake upside down on the other, frosted cake.  Frost with the ganache.  Place in the refrigerator for at least one hour.  Sprinkle the praline on top of the cake.  Keep at room temperature for up to two days.

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