Chocolate Praline Bundt Cake
Chocolate Praline Bundt Cake is a rich chocolate pound cake smothered in a luscious chocolate ganache. Gourmet decadence that starts with a cake mix.
Servings 16 servings
Calories 390kcal
Equipment
Ingredients
CAKE
- 15.25 ounce box Chocolate Cake Mix I used this brand
- 15 ounce package Coconut-Pecan Frosting I used this
- 1 cup canola oil
- 1 cup whole milk
- 4 large eggs beaten
CHOCOLATE FROSTING
- 1/4 cup butter salted or unsalted
- 1/3 cup unsweetened cocoa powder I use this brand
- 1/3 cup whole milk
- 1 teaspoon pure vanilla extract I use this brand
- 3 and ½ cup powdered sugar (aka confectioners) sifted
- Garnish: 1/3 cup chopped pecans 1/4 cup coconut flakes
Instructions
CAKE
- Preheat oven to 350 degrees F.
- Grease and flour a 10-cup bundt pan. You can grease and flour, use non-stick spray, or I absolutely love this cake release product from Wilton!
- Combine cake mix, oil, eggs, and milk. Beat well.
- Add frosting and stir until combined.
- Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean or with dry crumbs.
- Cool 15 minutes in the pan before inverting to a serving platter to cool completely.
- Frost cool cake with chocolate frosting.
CHOCOLATE FROSTING
- Sift sugar.
- Heat butter in a small pan on medium heat, do not let the butter get brown.
- When butter is melted, whisk in cocoa, milk, and vanilla. Add sugar 1/2 cup at a time, whisking after each addition.
- Remove from heat, after the sugar has been added.
- Whisk until smooth.
- Immediately pour over cake.
- If icing is too thin, add additional sifted sugar 1/4 cup at a time until desired thickness or sit it in the refrigerator a few minutes. Take it out and whisk it until creamy again.
- Frosting will thicken as it cools, but it'll be harder to spread.
Nutrition
Calories: 390kcal | Carbohydrates: 66g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 250mg | Potassium: 123mg | Fiber: 1g | Sugar: 51g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
