Impress your friends and family with this 3-layer chocolate cake featuring two of the South's favorite indulgences: pralines and bourbon. And when those two are combined with rich chocolate, you get pure decadence.
Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.
Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans.
Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.)
Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.)
Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
I love bourbon and chocolate together, and this recipe had both, so I gave it a whirl. Like another reviewer said, if you take it in steps, it's not bad. I followed it exactly. If your one of those people who start getting brave and eye balling everything, might wanna stop yourself on this recipe. It might get you into a fix. But follow to the dot, and you should have a good cake. Be sure to pour the praline frosting when it's just starting to thicken and warm enough to spread. The only thing I did different was I used a devils food cake mix and doctored it up a bit. It saved time and made the cake a bit taller, which is what I prefer.
This is a very good cake. Yes, it takes time. No, it's not a breeze; but if you plan to do only this in the kitchen and clean as you go (& not get interrupted), you can do it pleasantly in 2.5 hrs. My cake layers were not as thick as the photo shows. With 3 layers & icing, it looked more like a 2 layer cake. Which was ok...just not the tall, bakery style cake look. Ganache was simple to make, as was the praline frosting. You just need to make sure each cools to the right consistency. I put ganache in refrigerator & stirred every 10 min. It took about 35 min like the recipe says. But if it gets too stiff, stir it until it gets 'thinner.' The praline frosting you have to catch just at the right time - don't get interrupted here. No refrigeration needed, just stir and then let sit, stir again. If too thin, it will ooze off the top. Put a spoonful on top to see how it will spread. Doesn't taste like pralines to me, though. My bourbon glaze only flamed for about 2 seconds - ??
This was delicious! I am really not much of a cake-baker but this totally fooled my guests into thinking I am a pro. It was a little more time-consuming than the recipe stated, but totally worth it. I will be making this again when I want to make an impression.
Although this cake is labor-intensive and best suited for very special occasions, it is a fantastic cake. I baked it for my husband's birthday; he had requested "something different." It definitely was, in a rich and elegant way. It was just as good days later. We also froze slices, and those held up well, also. I'll definitely make it again.
This cake is DIVINE! Absolute godliness on a plate! At first I was a little skeptical and I admit it is a bit of work and takes some time when making the filling/frosting/glaze .... But WOW- what a reward. The Bourbon glaze really rounds this cake off. I will make this again!
I Made this cake just finished it. started at 6 ended at 9 but this is my first from scratch cake ever! :D IM proud. I used dark brown sugar intead of light for the praline frosting though so its really thick and crumbly but its actually really good and makes the cake have a interestingly good consistency i may make it like this next and call it chocolate bourbon praline crunch :D