• Cooking Time:
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  • 1 box chocolate cake mis
  • brewed coffee
  • 1 cup chocolate chips
  • 2 Cups chocolate chips
  • 1/3 cup whipping cream
  • 1/4 cup butter, cut in pieces
  • 1/4 Cup BUTTER
  • 1 Cup brown sugar, firmly packed
  • 1/3 cup whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup toasted pecans, chopped


  • Mix chocolate cake mix according to directions except substitute coffee for the water and add the chocolate chips. Pour into 3 prepared cake pans and cook as directed on box. Cool in pans for 10 minutes. Remove from pans and cool completely.
  • GANACHE: Microwave the chocolate morsels and cream in glass bowl on 50% power until morsels are smooth. Stir once after one minute. Whisk until smooth. Add butter gradually, whisking until smooth. Cool, whisking often or until spreading consistency.
  • PRALINE FROSTING: Bring first 3 ingredients to a boil over medium heat, stirring often. Boil one minute. Remove from heat and whisk in the powdered sugar and vanilla until smooth. Add toasted pecans stirring gently until frosting begins to cool and slightly thickens. Pour frosting immediately over first layer.
  • Spread ganache between layers and sides of cake, but do not frost the to pof the cake. Cool the cake about 30 minutes. Pour praline frosting slowly over top of cake spreading to edges.

Categories: Cake 
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