Yield
Makes 1 (9-inch) layer cake

For this decadent chocolate-praline cake, sandwich a homemade chocolate ganache between chocolate cake layers, spread the remaining ganache over the sides of the cake, and top with creamy praline frosting. 

How to Make It

Step 1

Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove butter mixture from heat.

Step 2

Beat buttermilk, 2 eggs, baking soda, and vanilla at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until well blended.

Step 3

Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended.

Step 4

Coat 3 (9-inch) round cakepans with cooking spray, and line pans with wax paper. Pour cake batter evenly into pans.

Step 5

Bake at 350° for 18 to 22 minutes or until cake is set. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Step 6

Spread about 1/2 cup Chocolate Ganache between cake layers, and spread remaining ganache on sides of cake.

Step 7

Pour Praline Frosting slowly over the center of cake, gently spreading to edges, allowing some frosting to run over sides. Freeze, if desired; thaw at room temperature 4 to 6 hours. Garnish, if desired.

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