Chocolate Walnut Praline Cake
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 18 min |
| Total: | 48 min |
servings
| Category: | Desserts |
| Subcategory: | Cakes |
| Source: | California Walnuts |
Recipe ingredients
- 1 (315 g) package two-layer chocolate fudge cake mix
- Praline:
- 1 cup (250 mL) water
- 2 cups (500 mL) granulated sugar
- 2 tbsp (30 mL) 35% whipping cream
- 3 cups (750 mL) California walnuts, coarsely chopped
- Chocolate Ganache:
- 2 cups (500 mL) real semi-sweet chocolate chips
- 1 cup (250 mL) 35% whipping cream
- 1/4 cup (50 mL) butter
- 3 tbsp (45 mL) Cointreau liqueur
Preparation
Bake cake in a 9 x 13-inch (3 L) baking pan according to package instructions.
Grease a rimmed baking sheet and set aside.
In saucepan bring water and sugar to boil over medium heat. Cook, without stirring, brushing down sides of pan with a brush dipped in warm water to prevent crystallization. Cook about 18 minutes, until dark amber. Remove from heat immediately and stir in cream and walnuts. Spread onto prepared sheet and cool completely. Break into pieces and pulse in food processor until coarsely ground.
In microwavable bowl, combine chocolate chips, cream and butter. Heat on high for 2 minutes, stirring twice, until melted and smooth.
Slice cake in half lengthwise and then slice each half to make 4 layers that measure
4.5 x 12-inches (11 x 30 cm).
Brush 1 tbsp (15 mL) of Cointreau on the bottom layer of cake. Spread 1/4 cup (50 mL) of chocolate ganache and sprinkle with 1/3 cup (75 mL) praline. Repeat twice; top with last layer of cake. Cover cake with remaining ganache and cover sides with praline. Refrigerate for 1 hour and up to one day before serving.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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