This Chocolate Praline Sheet Cake brings chocolate and brown-sugar-caramel-coated pecans together. Doesn’t that just sound like the kind of indulgence Mardi Gras was made for? The cake is tender and infused with rich chocolate goodness, with a slight tang from sour cream baked right in. And on top is a praline icing; so buttery, creamy, and nutty! Chocolate Praline Sheet Cake goes all out and your taste buds are going to love it!
Ingredients
For the cake:
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup butter, softened
- 1 (16-ounce) package light brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspon salt
- 1 (8-ounce) container sour cream
- 1 cup hot water
- 1 1/2 teaspoons vanilla extract
For the icing:
- 2 cups brown sugar, firmly packed
- 2/3 cup whipping cream
- 1/2 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups pecans, toasted and chopped
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line a 10×14-inch baking pan with aluminum foil and coat the foil in cooking spray.
Step 3 –In a microwave-safe bowl, add the chocolate chips and melt them in the microwave in 30-second increments until smooth.
Step 4 –In a bowl, add 1/2 cup of the butter and 16 ounces of the light brown sugar and, using an electric mixer, beat until light and fluffy, about 5 minutes.
Step 5 –Add the eggs, 1 at a time, beating between each addition, until just incorporated.
Step 6 –Add the melted chocolate to the egg mixture and beat until it is just mixed in.
Step 7 –In a separate bowl, add the flour, the baking soda, and the salt and whisk to combine.
Step 8 –Alternate adding 1/3 of the flour mixture and 1/3 of the sour cream to the chocolate mixture, beginning and ending with the flour, beating between each addition, until just incorporated.
Step 9 –Switch the mixer to low speed.
Step 10 –While mixing, gradually add the hot water to the batter.
Step 11 –Add 1 1/2 teaspoons of the vanilla to the batter and beat to combine.
Step 12 –Add the batter to the prepared baking pan.
Step 13 –Bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
Step 14 –In a medium saucepan, add the remaining brown sugar, the whipping cream, and the remaining butter.
Step 15 –Place the saucepan over medium heat and heat until boiling.
Step 16 –Boil the cream mixture, while stirring frequently, until thickened and combined, about 1 minute.
Step 17 –Transfer the saucepan from the heat.
Step 18 –Add the powdered sugar and the remaining vanilla to the cream mixture and whisk to combine.
Step 19 –Add the pecans and stir to combine.
Step 20 –Allow the icing mixture to cool, about 3-5 minutes.
Step 21 –Pour the praline icing over the cake.
Step 22 –Allow the cake to cool completely.
Step 23 –Slice and serve.
