Chocolate Praline Cake consists of a tender and moist cake with plenty of chocolate flavor topped with a buttery Praline Icing with lots of chopped pecans. It’s easy to bake up in a large pan and can be cut into squares and served at a potluck.
Chocolate Praline Cake Recipe
This cake consists of a tender chocolate cake covered with a thick layer of buttery and rich praline icing. It will stay moist and fresh tasting for days. Warning: This is a wonderfully sweet cake suitable for only those with a serious sweet tooth.
We used to have a Mardi Gras party every year and I always made this cake for it. People raved about it. The cake is soft and tender, but not overly sweet. The icing…, well it IS very sweet. It gives you a heavy sugar rush just like pralines do.
★★★★★
What readers are saying
I made this for my daughter-in-law’s birthday. Oh my, this was over the moon delicious! The icing was divine and complemented the chocolate cake perfectly. This cake and your Texas sheet cake are the best cakes I’ve ever eaten.
Tomorrow I’m off to New Orleans for Mardi Gras, so I wanted to share something Mardi Gras-related with you. I’m being hosted by Zatarain’s for part of my trip and I hope to learn lots about one of my favorite spice blends. Be sure to follow along on Instagram. I’m sure its going to be lots of fun. Note: Originally published February 17, 2017.
And be sure to try this Chocolate Praline Cake. It’s guaranteed to become one of your very favorite recipes. The combination of chocolate cake and a thick layer of sugary, pecan icing can’t be beat!
Recipe Note
It will seem like you are adding too much brown sugar in this cake, but trust me, it is just the right amount. This is actually my very favorite chocolate cake batter and I also use it as the base for this Samoa Bundt Cake.
How To Store
Can be stored at room temperature for 3 to 4 days, in the refrigerator for 6 to 7 days, or frozen for up to 2 months.
More New Orleans-Inspired Recipes
- Praline Cream Cheese Pie
- Pecan Praline Cheesecake
- Praline Brownies
- Homemade Beignets
- Bananas Foster Cake
- Cinnamon-Pecan King Cake
Chocolate Praline Cake
Ingredients
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup butter,, softened
- 1 (16-ounce) package light brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspon salt
- 1 (8-ounce) container sour cream
- 1 cup hot water
- 1 1/2 teaspoons vanilla extract
Icing
- 2 cups firmly packed brown sugar
- 2/3 cup whipping cream
- 1/2 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups toasted chopped pecans
Instructions
- Melt semi-sweet chocolate chips in a microwave-safe bowl at 30-second intervals until smooth.
- Using an electric mixer, beat butter and brown sugar for about 5 minutes.
- Beat in eggs, one at a time, beating just until incorporated.
- Add melted chocolate and beat just until mixed in.
- Whisk together flour, baking soda and salt.
- Add flour mixture to chocolate mixture, alternating with sour cream, and beginning and ending with flour.
- With mixer on low, gradually add hot water. Add vanilla.
- Pour batter into a 10×14-inch pan that has been lined with aluminum foil and sprayed with cooking spray. Bake at 350 degrees for 40 minutes, or until a toothpick inserted in middle comes out clean.
- To make icing, bring brown sugar, whipping cream, and butter to a boil in a medium saucepan, stirring frequently. Boil 1 minute.
- Remove from heat and whisk in powdered sugar and vanilla. Stir in pecans.
- Let mixture cool for about 3 to 5 minutes and then pour on top of cake.
- Let cool completely and then cut into squares.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Southern Living
I made this for my daughter-in-law’s birthday. Oh my, this was over the moon delicious! The icing was divine and complemented the chocolatecakee perfectly. This cake and your Texas sheet cake are the best cakes I’ve ever eaten.
Can I use a 9×13 cake pan for this Chocolate Praline Cake? If so, how long should it be in the oven to bake?
Five stars from me – looks more than delicious and I’m definitely making it, but I think I’ll use just a little bit less sugar. This looks like a little too much sugar for the European palate :)) Everything else is EXCELLENT. Thank you for the great recipe 🙂
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Does the cake have to cool before frosting? Thanks
I wouldn’t pour the frosting on while it is still hot, but you don’t need to cool it all the way.
Looks delicious! Have you ever frozen this cake? I’m thinking of making two in the 9 inch pans. Thanks!
This looks so good. I really want to try it but my husband is diabetic and i know it would be a crime to make this any different from your recipe but i have to ask. Is there a way i can make this more Diabetic friendly. Any help would be good. I want to make this so bad.
I love that you can see how crunchy and crackly that icing is. Crackly icing is the BEST!