Southern Chocolate Praline Cake

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So I was trying to get into the Mardi Gras spirit the other day, and decided to make some pralines.  I  always try to do make something for Mardi Gras every year whether it’s gumbo, jambalaya, hurricanes, or king cake.  This year I made pralines.

This was not the first time I’ve made pralines; I’ve made pralines using a cookbook of my mom’s, and they turned out great.  That’s my mistake for not getting the recipe from her.  I used a recipe I found online that used dark brown sugar and evaporated milk.  They turned out okay, but kind of hard.  I don’t like to be wasteful, so I chopped them up and used them in this Southern Chocolate Praline Cake.

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Which is a better recipe for Mardi Gras anyway.   This cake is a Southern belle and will charm the pants off of you!  It’s a rich, moist, chocolate cake loaded with chopped pralines and bourbon, topped with hot fudge and caramel sauce.  I made the hot fudge and caramel sauce myself, but I think store bought would be mighty fine as well. 

If you don’t want to make your own pralines, or can’t find them in the store, feel free to substitute any type of candied pecan.  I’ll see if I can get the praline recipe from my momma.
Happy Mardi Gras!  Laissez les bons temps rouler!  Are you doing anything to celebrate? 

I wish I could be in New Orleans for Mardi Gras; I’ve always wanted to go.  I’m suggesting a 2014 food blog conference in New Orleans.  I want beads!!  And beignet!

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Southern Chocolate Praline Cake

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup mayonnaise
1/2 cup granulated sugar
1 large egg
1/2 cup milk
1/4 cup Bourbon
6 ounces bittersweet chocolate, melted
1 cup coarsely chopped pralines, plus extra for topping
1/3 cup warm hot fudge
1/4 cup caramel sauce

Directions:
Heat oven to 350 degrees F.  Coat a 9-inch or 10-inch springform pan with nonstick cooking spray or oil.
In a medium bowl, sift together flour, baking powder and salt.  In a large bowl, whisk together mayonnaise, sugar, egg, milk, and bourbon until well combined; whisk in chocolate until combined.  Whisk in flour mixture and praline until just combined.  Place cake batter in pan.

Bake 30-35 minutes, or until well risen and slightly cracked on top.  Cool 30 minutes before removing outer ring.  Drizzle hot fudge and caramel on top of cake, sprinkle with praline, and serve.

Makes 8 servings

21 comments:

  1. Holy cow this looks amazing!!! And seriously decadent.

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  2. I love how you turned a praline mishap into a mardi gras miracle! Gorgeous!

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  3. I spy mayonnaise in this recipe! This cake looks yummy though. Can we do a cake exchange for our next book club?

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    1. Yes ma'am, that's what makes it so southern! I would like to do a cake exchange!

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  4. Woah, now if that isn't a showstopper.

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  5. Looks like a wonderful cake -- I'll try it this weekend! Question, though, it looks from the picture like the cake was baked in a tube pan, but the instructions call for a springform. And can you give us the praline recipe you used, or recommend one?

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    1. Hey Tom, it's pretty fudgy from the mayo and all of that chocolate - just a warning. It's more a fudgy brownie consistency. I should have posted another picture of the whole cake. It's tapered and a little sunken in the middle. There's a whole praline on top. I baked it in a 9-inch springform. I used the praline recipe from Simply Recipes. I texted my mom for the recipe....

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    2. Okay here is my mom's recipe/the one I used before:

      1 1/2 cups granulated sugar
      1 1/2 cups brown sugar
      1 cup half-n-half
      3 tablespoons butter (salted?)
      2 cups pecan halves

      Butter sides of saucepan. Combined sugars & half-n-half in pan. Cook over medium high heat to boiling, stirring constantly with wooden spoon until sugar dissolves(6-8 min). Clip candy thermometer to pan. Cook over medium low heat until it registers 234 degrees. Mixture should boil at moderate steady rate. Add butter but do not stir! Cool without stirring to 150 degrees, about 30 minutes. Remove thermometer and stir in pecans. Beat vigorously with a wooden spoon until candy is just beginning to thicken but still glossy. Drop 2 T onto waxed paper forming 3-inch pralines.

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    3. Thanks, Emily, I'll definitely try it!

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  6. Longtime reader and dare I say, superfan, what have you been up to since graduating pastry school? I am thinking about going to pastry school as well and am just curious. If its private, I understand

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    1. Well, I've just been updating my blog and blogging more. I'll be doing some freelance blog work coming up. I'm in transition right now. I got laid off two weeks ago. Pastry school is great! The job market, however, is not so great. :-) Thank you for reading!

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  7. This cake looks wonderful! But I was wondering if I could make it without the mayo?

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    1. Thanks, Bianca! I think you can, but you will need more fat and egg. Maybe try using 1 egg and 6 T melted butter?

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  8. I have been so wanting to make pralines forever! And this cake...swoon! :)

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    1. Hey Dorothy! Did you see the recipe for pralines that I posted in the comments?

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  9. Now THAT looks like a delicious cake!

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Sup?

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