Desserts

Chocolate Praline Cake

Chocolate Praline Cake consists of a tender and moist cake with plenty of chocolate flavor topped with a buttery Praline

  • Serves 18 servings
  • Prep 20 minutes
  • Cook 40 minutes
  • Total 1 hour

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Chocolate Praline Cake

Chocolate Praline Cake Recipe

This cake consists of a tender chocolate cake covered with a thick layer of buttery and rich praline icing. It will stay moist and fresh tasting for days. Warning: This is a wonderfully sweet cake suitable for only those with a serious sweet tooth.

We used to have a Mardi Gras party every year and I always made this cake for it. People raved about it. The cake is soft and tender, but not overly sweet. The icing…, well it IS very sweet. It gives you a heavy sugar rush just like pralines do.

★★★★★
What readers are saying

I made this for my daughter-in-law’s birthday. Oh my, this was over the moon delicious! The icing was divine and complemented the chocolate cake perfectly. This cake and your Texas sheet cake are the best cakes I’ve ever eaten.

Chocolate Praline Cake- perfect for Mardi Gras

Tomorrow I’m off to New Orleans for Mardi Gras, so I wanted to share something Mardi Gras-related with you. I’m being hosted by Zatarain’s for part of my trip and I hope to learn lots about one of my favorite spice blends. Be sure to follow along on Instagram. I’m sure its going to be lots of fun. Note: Originally published February 17, 2017.

And be sure to try this Chocolate Praline Cake. It’s guaranteed to become one of your very favorite recipes. The combination of chocolate cake and a thick layer of sugary, pecan icing can’t be beat!

Chocolate Praline Cake is perfect for Mardi Gras

How To Make Chocolate Praline Cake

(More detailed instructions in recipe card below.)

  1. Melt the chocolate chips in the microwave, stirring until smooth.
    Melting the chocolate.
  2. Cream the butter and brown sugar for about 5 minutes.
    Creaming the butter and brown sugar.
  3. Beat in eggs one at a time and then beat in chocolate.
    Adding eggs and chocolate.
  4. Whisk together flour, baking soda and salt.
    Mixing the dry ingredients.
  5. Add flour mixture to chocolate mixture, alternating with sour cream.
    Mixing in flour and sour cream.
  6. With mixer on LOW, gradually beat in hot water. Beat in vanilla.
    Adding water and vanilla extract.
  7. Pour batter into prepared pan. Bake for 40 minutes.
    Pouring batter into pan.
  8. Make the frosting. Bring the brown sugar, whipping cream, and butter to a boil. Boil for 1 minute.
    Making the frosting.
  9. Remove from heat and whisk in powdered sugar and vanilla. Stir in pecans.
    Stirring powdered sugar and pecans into frosting.
  10. Spread frosting on cake.
    Pouring frosting on cake.

Recipe Note

It will seem like you are adding too much brown sugar in this cake, but trust me, it is just the right amount. This is actually my very favorite chocolate cake batter and I also use it as the base for this Samoa Bundt Cake.

How To Store

Can be stored at room temperature for 3 to 4 days, in the refrigerator for 6 to 7 days, or frozen for up to 2 months.

Chocolate Praline Cake is perfect for Mardi Gras

More New Orleans-Inspired Recipes

Recipe adapted from Southern Living

Recipe

Chocolate Praline Cake

Chocolate Praline Cake combines a tender chocolate cake with a buttery and rich praline icing. Guaranteed to satisfy your sweet tooth!

  • Serves 18 servings
  • Prep 20 minutes
  • Cook 40 minutes
  • Total 1 hour

Ingredients

  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup butter (softened)
  • 1 (16-ounce) package light brown sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspon salt
  • 1 (8-ounce) container sour cream
  • 1 cup hot water
  • 1 1/2 teaspoons vanilla extract

Icing

  • 2 cups firmly packed brown sugar
  • 2/3 cup whipping cream
  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups toasted chopped pecans

Instructions

  1. 1

    Melt semi-sweet chocolate chips in a microwave-safe bowl at 30-second intervals until smooth.

  2. 2

    Using an electric mixer, beat butter and brown sugar for about 5 minutes.

  3. 3

    Beat in eggs, one at a time, beating just until incorporated.

  4. 4

    Add melted chocolate and beat just until mixed in.

  5. 5

    Whisk together flour, baking soda and salt.

  6. 6

    Add flour mixture to chocolate mixture, alternating with sour cream, and beginning and ending with flour.

  7. 7

    With mixer on low, gradually add hot water. Add vanilla.

  8. 8

    Pour batter into a 10×14-inch pan that has been lined with aluminum foil and sprayed with cooking spray. Bake at 350 degrees for 40 minutes, or until a toothpick inserted in middle comes out clean.

  9. 9

    To make icing, bring brown sugar, whipping cream, and butter to a boil in a medium saucepan, stirring frequently. Boil 1 minute.

  10. 10

    Remove from heat and whisk in powdered sugar and vanilla. Stir in pecans.

  11. 11

    Let mixture cool for about 3 to 5 minutes and then pour on top of cake.

  12. 12

    Let cool completely and then cut into squares.

Notes

You can use 2 9-inch square pans instead of a 10×14-inch pan. Nutritional info is provided as an estimate only and will vary based on brands or products used. Not to be used for specific dietary needs.

Equipment

  • Electric Stand Mixer
  • 10×14-inch Baking Pan

Nutrition

  • Calories620 kcal
  • Carbohydrates83 g
  • Protein5 g
  • Fat31 g
  • Saturated Fat14 g
  • Polyunsaturated Fat4 g
  • Monounsaturated Fat11 g
  • Trans Fat0.4 g
  • Cholesterol76 mg
  • Sodium187 mg
  • Potassium255 mg
  • Fiber3 g
  • Sugar68 g
  • Vitamin A583 IU
  • Vitamin C0.3 mg
  • Calcium88 mg
  • Iron2 mg

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