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.
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.
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.
Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended.
Coat 3 (9-inch) round cakepans with cooking spray, and line pans with wax paper. Pour cake batter evenly into pans.
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.
Spread about 1/2 cup Chocolate Ganache between cake layers, and spread remaining ganache on sides of cake.
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.
My friend made this cake and I thought it was delicious! I decided I would try to make it for my coworkers birthdays. It looked like it would be difficult to make, especially since I have never made layered cakes very well! But I found this recipe and It was not difficult to make at all. It is just like my friend who made it said...Lot of clean up but so worth it! I am going to make it again. It is the first layered cake that I have made that the layers actually stayed together when cutting it. My coworkers liked it and said it just needed a glass of milk served with it! Delicious and will be giving out recipe! Thanks!!