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Chocolate Praline Cake

Course Dessert

Ingredients

Sponge:

  • 2 1/2 cups self-rising flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup light brown sugar
  • 1 1/2 cups milk I used soy + 1 tsp vinegar
  • 1/2 cup yogurt I used soy
  • 1/2 cup light olive oil or vegetable oil

Pralines:

  • 1 cup caster sugar
  • 1 cup roasted pecans and almonds

Glaze:

  • 1 3/4 cups powdered sugar
  • 2 tbsp milk
  • 2 tbsp maple syrup

Instructions

Make the Pralines:

  • Heat the caster sugar in a large saucepan over medium heat. Allow it to melt and form a deep golden caramel. Don’t stir until all the sugar has dissolved.
  • Pour the caramel over the roasted nuts in a non-stick pan. Allow to cool completely before breaking/chopping into chunks.

Make the Sponge:

  • Preheat the oven to 340°F.
  • Line and lightly grease a square baking dish.
  • Mix the milk and vinegar, then set aside for 10 minutes to thicken.
  • Pour the thickened milk mixture into a large mixing bowl and add the remaining wet ingredients.
  • Sift in the dry ingredients and gently mix until just combined.
  • Spread half of the cake batter in the bottom of the prepared pan. Top with the pralines and some extra chocolate chunks.
  • Cover with the remaining batter and sprinkle some brown sugar all over the top.
  • Bake for 35-40 minutes, or until the center of the cake is set.

Make the Glaze:

  • When the cake has only a few minutes left in the oven, prepare the glaze by mixing the powdered sugar, milk, and maple syrup in a bowl until smooth.

Finish the Cake:

  • When the cake is done, leave it to cool for 10 minutes, then poke holes in the cake.
  • Pour the glaze over the top, spreading to cover it completely.
  • Let the glaze set for about 20 minutes before serving.