Chocolate Praline Cake

Cake –

1. Preheat oven to 350F. Grease three 9-inch round pans.

2. Melt 1 cup butter, 1/4 cup cocoa powder, and 1 cup water in saucepan over low heat until smooth, stirring constantly. Remove from heat.

3. Mix 1/2 cup buttermilk, 2 eggs, 1 teaspoon baking soda, and 1 tsp vanilla on medium speed until smooth, then mix in cocoa mixture until well blended.

4. In a separate bowl, combine 2 cups flour and 2 cups sugar, then slowly add to wet mixture. Pour batter evenly into the three pans, and bake for 18-20 minutes or until set. Cool in pans on wire racks.

Chocolate ganache –

1. Microwave the chocolate chips with 1/3 cup whipping cream on 50% power until completely melted, about 2-3 minutes. Whisk mixture, then add 1/4 cup butter, one Tablespoon at a time. Let cool for 15 minutes, stirring occasionally.

2. Remove cakes from pans and let cool further on wire racks while ganache is setting.

3. Place first cake on cake stand, spread 1/2 cup ganache on it, top with second cake, spread 1/2 cup ganache on it, top with third cake, and spread remaining ganache on sides of cake.

Praline topping –

1. Place remaining 1/4 cup butter, 1 cup brown sugar, and 1/3 cup whipping cream in a saucepan. Bring to a boil over medium heat, stirring constantly, then continue to boil for one minute. Remove from heat, add 1 cup powdered sugar, remaining 1 teaspoon of vanilla, and 1 cup chopped pecans, and stir for 3 to 5 minutes. Mixture will thicken.

2. Pour praline topping over the center of the cake, then spread evenly. The topping will drip down the edges. Let set before serving.