Rich Chocolate Praline Cake
This Chocolate cake gets a makeover with a decadent dulce de leche ganache and buttery praline filling making it one of the most decadent cakes I've ever made. Make it today and fall in love with this rich chocolate cake.
Ingredients
- CHOCOLATE SPONGE CAKE:
- 75 grams eggs
- 68 grams water
- 80 grams sunflower oil
- 100 grams sugar
- 110 grams pastry flour
- 3 grams baking powder
- 2 grams baking soda
- 25 grams Alkaline cocoa
- DULCE DE LECHE CHOCOLATE GANACHE:
- 110 grams dark chocolate
- 110 grams heavy cream
- 80 grams Dulce De Leche Homemade or Store Bought
- ALMOND PRALINE:
- 100 grams almonds chopped
- 100 grams sugar
- 50 unsalted butter
Instructions
- CHOCOLATE SPONGE CAKE
- Preheat oven to 160 ° C.
- Combine all the dry ingredients from the chocolate cake and whisk together to combine.
- Beat the eggs, together with the sugar, until it is foamy and lighter in color.
- Add the oil little by little and then the warm water and continue beating until it is incorporated.
- Finally, add the mixed dry ingredients into the mixture in portions and fold into the batter using a spatula.
- Butter and flour 3 round cake pans about 18 cm in diameter.
- Divide the batter into 3 portions and fill the cake pans.
- Place into preheated oven and bake for 15-20 minutes. Check to make sure cake is fully baked by inserting a tooth pick into the center, If it’ss come out dry the cake is baked.
- Remove from the oven and depan the cake immediately. Set aside to cool on a wire rack.
- DULCE DE LECHE CHOCOLATE GANCHE
- Heat the milk cream and pour over chopped chocolate, stir until the mixture is melted and smooth.
- Slightly cool and combine the dulce the leche mixing until ganache is smooth.
- Transfer dulce de leche ganache into a pastry bag with a round 1/2 inch tip.
- ALMOND PRALINE
- Prepare a baking sheet with parchment paper and spray with oil. Set aside.
- Add the water and sugar into a pot and cook on medium low heat until the temperature reaches 118° C about 5-7 minutes. Then reduce the heat to medium low and add the chopped almonds and stir to combine with a wooden spoon.
- Continue stirring keeping away from the sides of the pot until you notice the caramel caramlizing ontop of the almonds.
- Pour the praline mixture onto the baking sheet with parchment paper and slight spread with wooden spoon.
- Once the praline has cooled, add it along with the butter into a mixer and mix until paste is formed, about 20 minutes. You can also use a food processor to speed up the process. Follow the same steps and pulse until paste is formed.
- Transfer paste into a piping bag and set aside.
- ASSEMBLE CHOCOLATE AND PRALINE CAKE
- Place one of the cakes on a cake base.
- Then fill chocolate ganache about 1/2 inch thick followed by about 1/4 thickness of almond praline, the both layers of filling should not be than 3/4 inch thick.
- Place the other cake on top of the first filled cake and repeat with the filling. Lastly add the last layer of cake and cover with the remaining chocolate ganache.
- Place into refrigerator for at least 1 hour before serving.
- Enjoy!
