Double Chocolate Praline Fudge Cake

Cake:
Preheat oven to 350F. Lightly grease and flour 2 or 3 8-inch round pans and line bottoms with parchment paper.

Cook butter, cocoa and water in saucepan over medium heat, whisking constantly for about 2 minutes or until butter is melted and mixture is smooth. Let cool. I repeat, LET COOL COMPLETELY- put it in the fridge, put it in the freezer, whatever you do, let it cool completely.
Let cocoa cool for about 10-15 minutes in fridge.

Meanwhile, beat buttermilk, eggs, baking soda and vanilla. Then, pour cooled cocoa mixture into buttermilk mixture beating until blended.

In a small bowl, combine/whisk flour, sugar and salt.
Gradually add flour mixture to cocoa/buttermilk mixture, beating well after every addition. (Your batter will be thin).

Pour batter into prepared pans and bake for 22-24 minutes or until toothpick comes out clean.

Transfer to wire rack and cool in pans for 10 minutes before removing from pan and allowing to cool completely. Allow cakes to cool for at least 1 hour before trying to frost.

One cake is cooled, begin to prepare chocolate ganache and praline frosting.

*The original recipe spreads Chocolate Ganache between each layer of cake as well as the sides and then tops the cake with the Praline Frosting. Because I will be decorating the wedding cake with fondant I knew I needed a smooth surface so I made this cake like I would be making hers, with the Praline Frosting between layers and frosting the outside with the Chocolate Ganache

Ganache:
In a glass bowl, add chocolate chips and whipping cream.
There are two ways to make this:
1. Heat mixture in a double boiler, whisking until smooth. Once chocolate is melted remove from heat and gradually add butter, whisking until smooth.
-OR-
2. Microwave the mixture for 2 to 3 minutes until chocolate is melted, stirring at 1 minutes intervals. Whisk until smooth. Gradually add butter, whisking until smooth.

Allow ganache to cool briefly and whisk until smooth.

(Don’t make the frosting until JUST ready to use!)

Praline Frosting:
Preheat oven to 350F. Chop pecans and place on baking sheet or shallow pan. Bake for 8-10 minutes or until pecans are toasted and fragrant.

In a medium saucepan, bring brown sugar, whipping cream and butter to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth.
Gently stir in toasted pecans allowing mixture to thicken and cool slightly. Use immediately