This show-stopping Chocolate Crunch Praline Tower Cake is a true indulgence for any special celebration. Rich, moist chocolate oatmeal cake layers are stacked high and drenched in a warm, gooey praline sauce made with butter, brown sugar, and crunchy pecans. The layers are broiled to create a caramelized crust before being cooled and sandwiched with warm fudge topping. Finished with clouds of vanilla whipped cream and elegant chocolate curls, this dessert offers a perfect balance of soft cake, crispy nuts, and creamy textures. It’s an impressive centerpiece that feels luxurious yet is built with classic pantry staples, making it a memorable treat for birthdays, holidays, or romantic dinners.
Chocolate Crunch Praline Tower Cake/Live! W/
Description
This show-stopping Chocolate Crunch Praline Tower Cake is a true indulgence for any special celebration. Rich, moist chocolate oatmeal cake layers are stacked high and drenched in a warm, gooey praline sauce made with butter, brown sugar, and crunchy pecans. The layers are broiled to create a caramelized crust before being cooled and sandwiched with warm fudge topping. Finished with clouds of vanilla whipped cream and elegant chocolate curls, this dessert offers a perfect balance of soft cake, crispy nuts, and creamy textures. It&# 226;ÂÂs an impressive centerpiece that feels luxurious yet is built with classic pantry staples, making it a memorable treat for birthdays, holidays, or romantic dinners.Ingredients
Directions
-
Melt 1/2 cup margarine with 2 ounces unsweetened chocolate squares; let cool slightly.
-
Transfer melted mixture to a large mixing bowl.
-
Add 1 cup water, 1 cup sugar, 1 cup packed brown sugar, 1/2 cup chocolate syrup, 1/2 cup coffee-flavored liqueur, 1 1/2 teaspoons vanilla, and 3 extra-large eggs.
-
Beat the wet ingredients well until combined.
-
Add 1 cup uncooked quick oatmeal and beat until incorporated.
-
Add 1 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
-
Beat the batter until smooth and well combined.
-
Pour batter evenly into three greased and floured 9-inch round cake pans lined with waxed paper.
-
Bake at 350 degrees F (177ðC) for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
-
While cakes bake, make the praline: In a medium saucepan, bring 1/2 cup butter, 1/4 cup whipping cream, 1 cup packed brown sugar, and 3/4 cup chopped pecans to a boil.
-
Cook praline mixture for 2 to 3 minutes, stirring constantly.
-
Pour the hot praline mixture evenly over the top of each cake layer while still in the pans.
-
Place the cake pans under a preheated broiler for a couple of minutes until the topping is bubbly and lightly caramelized; watch closely to prevent burning.
-
Remove from oven and cool cakes completely in the refrigerator.
-
Carefully remove cooled cakes from the pans.
-
Warm a 16-oz can of fudge topping just until spreadable.
-
Spread the warm fudge topping evenly over the top of each cake layer.
-
In a chilled bowl, beat 2 cups whipping cream, 1/4 cup plus 1 tablespoon powdered sugar, and 1/2 teaspoon vanilla until stiff peaks form.
-
Assemble the tower by layering the cakes with generous amounts of whipped cream between each layer.
-
Top the final layer with remaining whipped cream.
-
Garnish with chocolate curls made from a chocolate bar.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 459.3kcal
- % Daily Value *
- Total Fat 35.7g55%
- Saturated Fat 15.6g78%
- Cholesterol 0.0mg0%
- Sodium 319.5mg14%
- Total Carbohydrate 29.8g10%
- Dietary Fiber 5.5g22%
- Sugars 23.0g
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
