Praline Layer
1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
Cake
1/2 cup (2 oz) cocoa powder
1 1/2 cups (10.5 oz) sugar
2 tsp kosher salt
1 3/4 cups (9.25 oz) unbleached flour
1 tsp baking soda
2 tsp vanilla extract
1/2 cup vegetable oil
1 1/2 cups freshly brewed strong coffee (decaf!)
2 large eggs
Filling and Topping
1 3/4 cups whipping cream
2 tbsp powdered sugar
1/4 tsp vanilla extract
16 pecan halves, optional
chocolate curls, optional
Butter the sides of two 9-inch cake pans. Flour the sides and tap out the extra. There is no need to use non-stick pans. Be careful if you use pans with removable bottoms … the caramel mixture may leak through. I would add a layer of parchment in the pan as needed.
Heat the butter, 1/4 cup whipping cream, and the brown sugar in a small saucepan. Cook over low heat until the butter is just melted. Pour into the prepared cake pans and sprinkle evenly with the chopped pecans. Refrigerate until you are ready to proceed.
Preheat the oven to 325°. Do not bake this cake any hotter than 325 or the caramel may burn.
To make the cake, whisk the dry ingredients together: cocoa powder, sugar, salt, flour, and baking soda.
Make 1 1/2 cups of double strength coffee. Beat the eggs well in a 4-quart measuring cup. Whisk in the vanilla extract and the oil. Slowly add the hot coffee, stirring at the same time so the eggs don’t cook.
Whisk the liquid mixture into the dry ingredients and stir until smooth. The batter will be thin.
Divide the batter between the two pans of cold praline. Tap the pans on the counter several times to release any air bubbles that may have formed.
Bake for 25-30 minutes, or until the cake springs back when touched lightly in the center and the edges are just starting to pull away from the sides of the pan. Cool for 5 minutes. Remove from the pans and set aside until the cakes are fully cooled, about one hour.
Beat the 1 3/4 cups whipping cream until soft peaks form. Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form.
To assemble, place one cake layer on a serving plate, praline side up. Spread almost to the edges with half of the whipped cream. Top with the second cake layer, praline side up. Spread the top with the remaining whipped cream. Garnish with whole pecan halves and chocolate if desired.
Store in the refrigerator for several hours, up to a day or two ahead of serving.
Note: All parts of this recipe are easy, so don’t be intimidated by how complex it seems. The work can be spread out over two days. On day 1, prep the pans and make the praline. Put it in the prepared pans and refrigerate until the next day. Whisk the cake’s dry ingredients together and set aside until the next day. On Day 2, complete the cake and bake it. Put the cake together with the whipped cream either when the cake is cool, or hold the cake until the next day. Once the cake is completed, it can be served that day, or it is even better stored in the refrigerator for a day to let the flavors meld.
2023 Very good. This is an updated version of the family’s “tummy-ache cake”, circa 1990.