Pecan praline, chocolate spice cake and brown butter buttercream

This decadent cake combines the rich flavors of chocolate, the warmth of spices, the sweetness of pecan praline, and the nuttiness of brown butter buttercream. It’s a show-stopping dessert that’s perfect for special occasions. Here’s how to make it:

Ingredients:

For the Chocolate Spice Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract
• 1 cup boiling waterFor the Pecan Praline:
  • 1 cup pecan halves
  • 1/2 cup granulated sugar
  • 2 tbsp unsalted butter

  For the Brown Butter Buttercream:

  • 1 cup (2 sticks) unsalted butter
  • 4 cups powdered sugar
  • 1/4 cup whole milk or heavy cream
  • 1 tsp pure vanilla extract
  • Pinch of salt

  Instructions:

  For the Chocolate Spice Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and spices.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
  4. Stir in the boiling water. The batter will be thin, but that’s okay.
  5. Pour the batter evenly into the prepared pans.
  6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

  For the Pecan Praline:

  1. In a dry skillet over medium heat, toast the pecans for a few minutes until they become fragrant. Remove and set aside.
  2. In the same skillet, melt the butter over medium heat. Add the sugar and stir constantly until the sugar melts and turns a deep amber color.
  3. Stir in the toasted pecans.
  4. Pour the pecan praline mixture onto a parchment-lined baking sheet. Let it cool and harden, then break it into pieces.

  For the Brown Butter Buttercream:

  1. In a saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a light golden brown and has a nutty aroma. Remove from heat and let it cool to room temperature.
  2. In a mixing bowl, combine the browned butter, powdered sugar, milk or cream, vanilla extract, and a pinch of salt. Beat until the mixture is smooth and fluffy.

  Assembly:

  1. Place one cake layer on a serving plate. Spread a layer of brown butter buttercream over it.
  2. Add some pecan praline pieces over the buttercream.
  3. Repeat with the next cake layer.
  4. Place the final cake layer on top and cover the entire cake with the remaining buttercream.
  5. Decorate the top with more pecan praline pieces.
  6. Slice, serve, and enjoy your Pecan Praline Chocolate Spice Cake with Brown Butter Buttercream!

  This cake is a delightful blend of flavors and textures that will impress your guests and satisfy your sweet cravings.