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Molten Praline Cake Recipe

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javeria from khi
Ingredients
  1. Praline:
  2. Parchment paper
  3. Vegetable oil spray
  4. 1 stick (8 tablespoons) butter
  5. ¼ cup heavy (whipping) cream
  6. 1 cup light brown sugar
  7. ¾ cup chopped pecans
  8. Cake:
  9. 1 package (18.25 ounces) Cake Mix Doctor Classic Chocolate mix
  10. ⅔ cup sour cream
  11. ⅓ cup vegetable oil
  12. ⅓ cup water
  13. 2 large eggs
  14. Topping:
  15. 1 cup heavy (whipping) cream
  16. 1 tablespoon powdered sugar
  17. 1 tablespoon grated chocolate or miniature chocolate chips, if desired
Method
  • Place a rack in the center of the oven and preheat the oven to 350 degrees. Cut 2 rounds of parchment paper to fit in the bottom of two 8-inch round layer pans. Spray the bottom of the pans with vegetable oil, place the parchment rounds in the pans, then spray the parchment with oil.
  • For the praline, place the butter, cream, and brown sugar in a small saucepan. Cook over low heat, stirring, until the butter has melted, 3 minutes. Divide the mixture between the two pans. Sprinkle the pecans over the top, dividing them between the two pans. Place the pans in the fridge while you make the cake batter.
  • For the cake, place the cake mix, sour cream, oil, water, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds, then increase the mixer speed to medium and blend for 1½ minutes, or until the batter is smooth. Divide the batter between the two pans, pouring it over the pecans. Place the pans in the oven side by side.
  • Bake the cakes until they spring back when lightly pressed with your finger, 35 to 40 minutes. Run a dinner knife around the edge of each layer and invert onto a rack to cool praline-side up. Remove the parchment rounds.
  • Meanwhile, prepare the whipped cream. Place the cream in a chilled large mixing bowl and beat on high speed until cream has thickened, 1 minute. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes more.
  • To assemble the cake, place one cooled layer on a cake stand, praline-side up. Spread with half of the whipped cream. Place the second layer on top of the first, and dollop the remaining whipped cream in the center of the cake. Garnish with grated chocolate or mini chips. Drape with plastic wrap and chill until serving time.
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