A delightful twist on a classic praline cake, featuring rich chocolate and pecan flavors.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
In a saucepan, combine the butter, whipping cream, and brown sugar. Heat over low until the butter melts, stirring occasionally.
Stir gently to avoid creating air bubbles in the mixture.
Divide the mixture evenly between two 9-inch round cake pans. Sprinkle the chopped pecans over the mixture.
Ensure the pecans are evenly distributed for consistent flavor.
Prepare the cake batter according to the package instructions, using the eggs, water, and oil.
Mix until just combined to avoid overmixing.
Carefully spoon the batter over the praline mixture in the pans, ensuring even coverage.
Pour gently to avoid disturbing the praline layer.
Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Let the cakes cool in the pans for 5 minutes, then invert onto a wire rack to cool completely.
Run a knife around the edges of the pans to help release the cakes.
In a bowl, whip the cream until soft peaks form. Add powdered sugar and vanilla, then continue whipping until stiff peaks form.
Chill the bowl and beaters for faster whipping.
Place one cake layer, praline side up, on a serving plate. Spread half of the whipped topping over it.
Use an offset spatula for smooth spreading.
Top with the second cake layer, praline side up. Spread the remaining whipped topping over the top.
Ensure the layers are aligned for a neat presentation.
Garnish with pecan halves and chocolate curls as desired.
Use a vegetable peeler to create chocolate curls from a chocolate bar.
Refrigerate the cake until ready to serve.
Chilling helps the flavors meld together beautifully.
Nutze unsere App für das beste Erlebnis
