Cooking Lesson #988: Louisiana Chocolate Pecan Praline Cake

…from the Perspectives’ Kitchen

How you doin’? This non-commitment dessert is made in a single 5-3/4 x 3 x 2-inch loaf pan and this is assembled into this beautiful dessert for two. It has a double layer of pecan praline that compliments the doubly good dark chocolate cake. It is finished off with two layers of sweetened whipped cream. It is everything you expect from a Louisiana Chocolate Pecan Praline Cake and it’s perfect for your Super Bowl Game Day party table.
 
Prep time:  30 minutes
Bake time:  25 minutes
Cooling time:  45 minutes
Yield:  2 good size servings
 
Ingredients 
For the praline layer
2 tablespoons unsalted butter
4 tablespoons brown sugar
1-1/2 teaspoons heavy whipping cream
3 tablespoons chopped pecans
 
For the cake batter
2 tablespoons shortening (I prefer Crisco)
1/4 cup granulated sugar
1 large egg, beaten
1/2 teaspoon pure vanilla extract
6 tablespoons cake flour
2 tablespoons unsweetened baking cocoa
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold coffee
1 tablespoon American bourbon (optional)
 
For the topping
1/4 cup heavy whipping cream
2 teaspoons confectioners' sugar
1/8 teaspoon almond extract
Garnish: chocolate curls and chopped candied pecans (optional)
 
Directions

1. Preheat an oven to 325˚.
2. Line a 5-3/4x3x2-inch loaf pan with parchment; heavily coat with cooking spray.

To make the praline layer

1. In a small saucepan, melt the butter; stir in the brown sugar and cream. Cook and stir over low heat until sugar dissolves and just until it starts to bubble. Pour into the prepared loaf pan. Top with pecans. Cover the pan and refrigerate.

To make the cake batter

1. In a small bowl, cream the shortening and sugar until light and fluffy.
2. Beat in the egg and vanilla extract.
3. Combine the flour, cocoa powder, baking soda, baking powder and salt; add to the creamed mixture alternately with cold coffee and bourbon. Beat just until combined.
4. Pour batter over the pecan praline.
5. Bake at 325° until a toothpick comes out clean, 25-30 minutes.
6. Cool completely in pan.

To make the topping

1. In a small bowl, beat the cream until it begins to thicken.
2. Add confectioners' sugar and vanilla extract; beat until stiff peaks form.

To assemble the cake

1. Remove the cake from pan; split into two horizontal layers.
2. Place bottom cake layer, nut side up, on a serving plate. Spread with half of the topping. Top with remaining cake layer and more topping.
3. If desired, garnish with chocolate curls and chopped pecans.

ChefSecret:  Coffee is a perfect complement to chocolate when used sparingly. It brings depth to any dark chocolate dessert. In this recipe I use both coffee and bourbon. You can substitute either or both with cold water.

Quip of the Day: “I was just wondering; can vegetarians eat animal crackers?
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