Chocolate Cake with Ganache and Praline Topping

A decadent chocolate cake topped with rich chocolate ganache and a crunchy pecan praline. This elegant dessert features a moist chocolate base made with cocoa powder and buttermilk, finished with two luxurious toppings.

8 servings

3 hr 50 min

Published October 4, 2025

Ingredients

•1 spray Nonstick vegetable oil spray
•½ cup unsalted butter
•¼ cup natural unsweetened cocoa powder
•½ cup boiling water
•1 cup all purpose flour
•1 cup sugar
•½ teaspoon baking soda
•¼ teaspoon coarse kosher salt
•¼ cup buttermilk
•1 whole large egg
•½ teaspoon vanilla extract
•1 cup semisweet chocolate chips
•3 tablespoons heavy whipping cream
•2 tablespoons unsalted butter
•¾ cup dark brown sugar
•¼ cup heavy whipping cream
•3 tablespoons unsalted butter
•¾ cup powdered sugar
•1 teaspoon vanilla extract
•1 cup pecans
•toasted
•chopped

Cooking Instructions

1.
Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.
10 min
2.
Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
15 min
3.
Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
40 min
4.
Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours and up to 1 day.
150 min
5.
Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly). DO AHEAD: Can be made 1 day ahead. Cover with cake dome. Store at room temperature.
15 min

Ingredients

•1 spray Nonstick vegetable oil spray

•½ cup unsalted butter

•¼ cup natural unsweetened cocoa powder

•½ cup boiling water

•1 cup all purpose flour

•1 cup sugar

•½ teaspoon baking soda

•¼ teaspoon coarse kosher salt

•¼ cup buttermilk

•1 whole large egg

•½ teaspoon vanilla extract

•1 cup semisweet chocolate chips

•3 tablespoons heavy whipping cream

•2 tablespoons unsalted butter

•¾ cup dark brown sugar

•¼ cup heavy whipping cream

•3 tablespoons unsalted butter

•¾ cup powdered sugar

•1 teaspoon vanilla extract

•1 cup pecans

•toasted

•chopped

Cooking Instructions

Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.

10 min

Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.

15 min

Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.

40 min

Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours and up to 1 day.

150 min

Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly). DO AHEAD: Can be made 1 day ahead. Cover with cake dome. Store at room temperature.

15 min