New Orleans Double-chocolate Praline-fudge Cake

Step 1

Cake:

Step 2

Preheat oven to 350 degrees.

Step 3

Combine butter, cocoa and water in a saucepan.

Step 4

Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.

Step 5

Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.

Step 6

Combine the butter mixture and buttermilk mixture; beat until well blended.

Step 7

Combine the sugar, flour and salt in a bowl; mix well.

Step 8

Gradually add the flour mixture to the buttermilk mixture; beat until blended.

Step 9

The batter should be thin.

Step 10

Spray three 8" round cake pans with cooking spray and line them with wax paper.

Step 11

Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.

Step 12

Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.

Step 13

To assemble the cake:.

Step 14

Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.

Step 15

Slowly pour the frosting over the center of the cake.

Step 16

Spread it to the edges of the cake, allowing some frosting to run down the sides.

Step 17

Chocolate Ganache:.

Step 18

Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.

Step 19

Gradually add the butter, whisking until smooth and melted.

Step 20

Cool, whisking often, until spreading consistency, about 15-20 minutes.

Step 21

Praline Frosting:.

Step 22

Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.

Step 23

Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.

Step 24

Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.

Step 25

Pour immediately over the cake.