5 from 3 votes

Chocolate Praline Cake

Chocolate Praline Cake combines a tender chocolate cake with a buttery and rich praline icing.
Course Dessert
Cuisine Southern
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 18 servings
Author Christin Mahrlig


  • 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


  • 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


  • 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 10x14-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.


You can use 2 9-inch square pans instead of a 10x14-inch pan.