Chocolate Praline Cake
Yield 1 8x8 Pan
This is a chocolate velvet style cake with a sweet candy topping.
Very moist and travels well.
1 ½ c semisweet chocolate chips
½ c unsalted butter (one stick), softened
2 c light brown sugar, firmly packed
3 large eggs, room temperature
2 c all-purpose flour (9 ounces)
1 t baking soda
½ t salt
8 oz sour cream
1 c hot water
2 t vanilla
2 c firmly packed brown sugar
2/3 c cream
½ c butter
2 c powdered sugar, sifted
2 t vanilla
2 c pecans, toasted
1. Melt chocolate chips in double boiler or microwave until smooth.
2. Cream butter and brown sugar. Add eggs, one at a time. Add melted chocolate until just blended.
3. Sift together flour, baking soda and salt. Gradually add to batter, alternating with sour cream. Begin and end with flour. Beat in between on low speed until just blended. Gradually add hot water in steady stream, low speed, just till blended. Stir in vanilla.
4. Divide batter evenly between 3 8” round cake pans, or 2 9” square pans that have been greased and floured. Bake at 350 for 25-40 minutes (less for 8”round, more for 9” square pans). Test with wooden pick. Cool in pans on wire rack.
Bring brown sugar, cream and butter to boil in pan over medium heat stirring often. Boil 1 minute. Remove from heat, whisk in powdered sugar and vanilla until smooth. You may need to use an immersion blender to ensure there aren’t any lumps of sugar remaining. Add pecan stirring gently until mixture begins to cool and thicken. Pour over cakes. Let cool.