Chocolate Praline Cake Recipe

Make praline

Line a baking sheet with parchment. In a medium heavy-bottomed saucepan, combine 0.75 cup granulated sugar and 1 tablespoon unsalted butter over medium heat. Stir gently until the sugar melts and turns amber — about 6–8 minutes. Remove from heat and quickly stir in 1 cup toasted chopped almonds and 1/4 teaspoon sea salt to coat. Pour onto the prepared sheet and spread thin. Let cool completely, then chop roughly into small shards. Reserve 1/2 cup chopped praline for the ganache and 1/4 cup for garnish.

Prepare oven and pans

Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan (or two 8-inch pans) with parchment; lightly dust with cocoa powder.

Combine dry ingredients

Sift or whisk together 1.5 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1.5 cups granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt in a large bowl until homogenous.

Combine wet ingredients

In a separate bowl, whisk 2 large eggs, 1/2 cup whole milk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until blended.

Make batter

Pour the wet ingredients into the dry ingredients and stir until mostly combined. Gradually add 1/2 cup hot water or hot coffee while stirring until smooth; batter will be thin. Scrape to ensure even mixing.

Bake

Pour batter into the prepared pan(s) and smooth the top. Bake 25–32 minutes for an 8-inch layer, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pan halfway through for even baking.

Cool

Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack, peel off parchment, and cool completely before assembling (about 1 hour).

Heat cream

Place 1 cup heavy cream in a small saucepan and heat until it just begins to simmer (small bubbles at edges), or microwave until hot but not boiling.

Make ganache

Put 8 oz finely chopped semisweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1–2 minutes. Stir gently until smooth and glossy. Stir in 2 tablespoons unsalted butter until incorporated. Fold in 1/2 cup of the chopped praline to add crunch (reserve some for topping). Let ganache cool until thickened but pourable — about 15–20 minutes at room temperature.

Assemble cake (single layer or stacked)

If using two layers: split cooled cake horizontally into two layers. Place bottom layer on a serving plate, spread a thin layer of ganache (about one-third), then set second layer on top and pour remaining ganache to cover top and allow to drip down the sides. If using a single layer: pour ganache over the top and spread to edges, allowing some drips.

Finish

While ganache is still slightly soft, press extra praline shards around the edge or sprinkle over the top. Chill for 15–20 minutes to set the ganache slightly.

Serve with ice cream

Scoop vanilla ice cream into serving bowls or plates. Slice the cake and place a slice next to or on top of the ice cream. Garnish with extra praline (about 1/4 cup) and optional fresh mint leaves. For a warm-and-cold contrast, warm slices gently in the microwave for 8–10 seconds before serving.