Chocolate Praline Cake

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What a gorgeous creation, just perfect for a dessert centerpiece.  To save time and energy, bake your favorite chocolate cake mix in 2 (9″) cake pans. Let cook completely. Set aside while making Chocolate Ganache and Praline Frosting

Ganache

1 (12 oz)  package semisweet chocolate morsels

1/2 cup whipping cream

1/4 cup butter, cut into pieces

Microwave chocolate morsels and whipping cream in a glass bowl at medium power 2-3 minutes or melted. Stirring at 1 min intervals. Whisk until smooth. Gradually add butter, whisking until smooth. Cool, whisking often for 15 min or until spreading consistency.

Place one chocolate cake layer on a serving platter. Spoon half of ganache over layer. Let sit for about 10 min to allow ganache to set up on cake layer. Place 2nd cake layer on top and use remaining ganache. While this is setting up, make the praline frosting.

Praline Frosting:

1/4 cup butter

1 cup firmly packed light brown sugar

1/2 cup whipping cream

1 cup powdered sugar

1 teas vanilla

1 cup chopped pecans, toasted

Bring first 3 ingredients to a boil in a medium sized saucepan over medium heat, stirring often. Boil 1 minute. Remove from heat and whisk in  1 cup powdered sugar and vanilla until smooth. Stir in toasted pecans, stirring gently 3-5 minutes or until mixture begins to cool and thicken slightly.  When frosting is of spreading consistency, pour immediately over top of cake. If you wait to long, the frosting will harden and you will not be able to spread over cake. Decorate with whole pecans. Pr

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