{"id":42512,"date":"2025-08-04T11:04:59","date_gmt":"2025-08-04T04:04:59","guid":{"rendered":"https:\/\/9amchef.com\/?p=42512"},"modified":"2025-08-04T11:04:59","modified_gmt":"2025-08-04T04:04:59","slug":"chocolate-praline-cake","status":"publish","type":"post","link":"https:\/\/9amchef.com\/chocolate-praline-cake\/","title":{"rendered":"Chocolate Praline Cake"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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Incredibly moist chocolate cake filled with sweet, nutty pralines and topped with a crispy maple glaze. This cake is truly irresistible!<\/p>\n\n\n\n

Plus, it\u2019s egg-free, dairy-free, and super easy to make!<\/p>\n\n\n\n

(I used all dairy-free ingredients at room temp)<\/p>\n\n\n\n

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Chocolate Praline Cake<\/h2>\n\t\t

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Sponge:<\/h4>
  • 2 1\/2 cups self-rising flour<\/li>
  • 1\/2 cup cocoa powder<\/li>
  • 1 tsp baking powder<\/li>
  • 1\/4 tsp baking soda<\/li>
  • 3\/4 cup light brown sugar<\/li>
  • 1 1\/2 cups milk (I used soy + 1 tsp vinegar)<\/li>
  • 1\/2 cup yogurt (I used soy)<\/li>
  • 1\/2 cup light olive oil or vegetable oil<\/li><\/ul>

    Pralines:<\/h4>
    • 1 cup caster sugar<\/li>
    • 1 cup roasted pecans and almonds<\/li><\/ul>

      Glaze:<\/h4>
      • 1 3\/4 cups powdered sugar<\/li>
      • 2 tbsp milk<\/li>
      • 2 tbsp maple syrup<\/li><\/ul>\t<\/div>\n\t
        \n\t\t

        Make the Pralines:<\/h4>
        1. Heat the caster sugar in a large saucepan over medium heat. Allow it to melt and form a deep golden caramel. Don\u2019t stir until all the sugar has dissolved.<\/li>
        2. Pour the caramel over the roasted nuts in a non-stick pan. Allow to cool completely before breaking\/chopping into chunks.<\/li><\/ol>

          Make the Sponge:<\/h4>
          1. Preheat the oven to 340\u00b0F.<\/li>
          2. Line and lightly grease a square baking dish.<\/li>
          3. Mix the milk and vinegar, then set aside for 10 minutes to thicken.<\/li>
          4. Pour the thickened milk mixture into a large mixing bowl and add the remaining wet ingredients.<\/li>
          5. Sift in the dry ingredients and gently mix until just combined.<\/li>
          6. Spread half of the cake batter in the bottom of the prepared pan. Top with the pralines and some extra chocolate chunks.<\/li>
          7. Cover with the remaining batter and sprinkle some brown sugar all over the top.<\/li>
          8. Bake for 35-40 minutes, or until the center of the cake is set.<\/li><\/ol>

            Make the Glaze:<\/h4>
            1. 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.<\/li><\/ol>

              Finish the Cake:<\/h4>
              1. When the cake is done, leave it to cool for 10 minutes, then poke holes in the cake.<\/li>
              2. Pour the glaze over the top, spreading to cover it completely.<\/li>
              3. Let the glaze set for about 20 minutes before serving.<\/li><\/ol>\t<\/div>\n\t
                \n\t\t\t<\/div>\n\t
                \n\t\t
                Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
                \n\t

                Chocolate Praline Cake<\/h2>\n\t\t

                \n\t\t\t<\/p>\n\t

                \n\t\t\t<\/div>\n\t
                \n\t\t

                Sponge:<\/h4>
                • 2 1\/2 cups self-rising flour<\/li>
                • 1\/2 cup cocoa powder<\/li>
                • 1 tsp baking powder<\/li>
                • 1\/4 tsp baking soda<\/li>
                • 3\/4 cup light brown sugar<\/li>
                • 1 1\/2 cups milk (I used soy + 1 tsp vinegar)<\/li>
                • 1\/2 cup yogurt (I used soy)<\/li>
                • 1\/2 cup light olive oil or vegetable oil<\/li><\/ul>

                  Pralines:<\/h4>
                  • 1 cup caster sugar<\/li>
                  • 1 cup roasted pecans and almonds<\/li><\/ul>

                    Glaze:<\/h4>
                    • 1 3\/4 cups powdered sugar<\/li>
                    • 2 tbsp milk<\/li>
                    • 2 tbsp maple syrup<\/li><\/ul>\t<\/div>\n\t
                      \n\t\t

                      Make the Pralines:<\/h4>
                      1. Heat the caster sugar in a large saucepan over medium heat. Allow it to melt and form a deep golden caramel. Don\u2019t stir until all the sugar has dissolved.<\/li>
                      2. Pour the caramel over the roasted nuts in a non-stick pan. Allow to cool completely before breaking\/chopping into chunks.<\/li><\/ol>

                        Make the Sponge:<\/h4>
                        1. Preheat the oven to 340\u00b0F.<\/li>
                        2. Line and lightly grease a square baking dish.<\/li>
                        3. Mix the milk and vinegar, then set aside for 10 minutes to thicken.<\/li>
                        4. Pour the thickened milk mixture into a large mixing bowl and add the remaining wet ingredients.<\/li>
                        5. Sift in the dry ingredients and gently mix until just combined.<\/li>
                        6. Spread half of the cake batter in the bottom of the prepared pan. Top with the pralines and some extra chocolate chunks.<\/li>
                        7. Cover with the remaining batter and sprinkle some brown sugar all over the top.<\/li>
                        8. Bake for 35-40 minutes, or until the center of the cake is set.<\/li><\/ol>

                          Make the Glaze:<\/h4>
                          1. 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.<\/li><\/ol>

                            Finish the Cake:<\/h4>
                            1. When the cake is done, leave it to cool for 10 minutes, then poke holes in the cake.<\/li>
                            2. Pour the glaze over the top, spreading to cover it completely.<\/li>
                            3. Let the glaze set for about 20 minutes before serving.<\/li><\/ol>\t<\/div>\n\t
                              \n\t\t\t<\/div>\n\t
                              \n\t\t
                              Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                              Incredibly moist chocolate cake filled with sweet, nutty pralines and topped with a crispy maple glaze. This cake is truly irresistible! Plus, it\u2019s egg-free, dairy-free, and super easy to make! (I used all dairy-free ingredients at room temp)<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-42512","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=42512"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42512\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=42512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=42512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=42512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}