New Orleans Double-chocolate Praline-fudge Cake Recipe

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New Orleans Double-chocolate Praline-fudge Cake
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Ingredients
19
Count
Nutrition
1099
Calories
Total time
70
Minutes
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Ingredients:

  • 1 cup butter
  • 1/4 cup cocoa
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 cups sugar
  • 1/2 tsp salt
  • 1/4 cup butter , cut into pieces
  • 1/4 cup butter
  • 1 cup brown sugar , firmly packed
  • 1 cup confectioners' sugar

Directions:

  1. Cake:
  2. Preheat oven to 350 degrees.
  3. Combine butter, cocoa and water in a saucepan.
  4. Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.
  5. Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
  6. Combine the butter mixture and buttermilk mixture; beat until well blended.
  7. Combine the sugar, flour and salt in a bowl; mix well.
  8. Gradually add the flour mixture to the buttermilk mixture; beat until blended.
  9. The batter should be thin.
  10. Spray three 8 round cake pans with cooking spray and line them with wax paper.
  11. Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.
  12. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
  13. To assemble the cake:.
  14. Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
  15. Slowly pour the frosting over the center of the cake.
  16. Spread it to the edges of the cake, allowing some frosting to run down the sides.
  17. Chocolate Ganache:.
  18. Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.
  19. Gradually add the butter, whisking until smooth and melted.
  20. Cool, whisking often, until spreading consistency, about 15-20 minutes.
  21. Praline Frosting:.
  22. Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
  23. Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
  24. Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
  25. Pour immediately over the cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1098.63 Kcal (4600 kJ)
Calories from fat 606.42 Kcal
% Daily Value*
Total Fat 67.38g 104%
Cholesterol 120.55mg 40%
Sodium 317.39mg 13%
Potassium 246.86mg 5%
Total Carbs 120.27g 40%
Sugars 94.91g 380%
Dietary Fiber 7.85g 31%
Protein 9.81g 20%
Vitamin C 0.3mg 1%
Vitamin A 0.3mg 11%
Iron 3.3mg 19%
Calcium 130.3mg 13%
Amount Per 100 g
Calories 420.81 Kcal (1762 kJ)
Calories from fat 232.28 Kcal
% Daily Value*
Total Fat 25.81g 104%
Cholesterol 46.17mg 40%
Sodium 121.57mg 13%
Potassium 94.55mg 5%
Total Carbs 46.07g 40%
Sugars 36.35g 380%
Dietary Fiber 3.01g 31%
Protein 3.76g 20%
Vitamin C 0.1mg 1%
Vitamin A 0.1mg 11%
Iron 1.3mg 19%
Calcium 49.9mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.8
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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