Praline Naked Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A rich, indulgent cake infused with the warm, caramel flavors of praline, perfect for satisfying any sweet tooth.
Ella x
Ingredients
- 250 gbutter
- 500 ggranulated sugar
- 300 gall-purpose flour(sifted)
- 15 gbaking powder
- 10 gsalt
- 2 egglarge eggs
- 200 mlmilk
- 150 mlpraline syrup(homemade or store-bought)
- 10 mlpure vanilla extract
- 100 gpraline pieces
- 100 gunsalted chocolate chips
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and prepare a 20cm round cake pan by greasing it with butter and dusting it with flour.
Tip: Use a non-stick pan to prevent the cake from sticking.
- 2
In a medium saucepan, melt the butter and granulated sugar over low heat, stirring occasionally, until the sugar has dissolved.
Tip: Be patient and stir frequently to prevent burning.
- 3
Remove the saucepan from the heat and stir in the praline syrup until fully incorporated.
Tip: Let the mixture cool slightly before proceeding.
- 4
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Tip: Sift the flour to ensure it is well combined.
- 5
Add the dry ingredients to the saucepan with the sugar mixture and stir until just combined.
Tip: Avoid overmixing to preserve the cake's texture.
- 6
Add the milk, eggs, vanilla extract, and praline pieces to the bowl and mix until just combined.
Tip: Do not overmix, as this can lead to a dense cake.
- 7
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Let the chocolate cool slightly before folding it into the cake mixture.
- 8
Fold the melted chocolate into the cake mixture until well combined.
Tip: Be gentle to maintain the cake's structure.
- 9
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to create a smooth, even surface.
- 10
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Tip: Avoid overbaking, as this can result in a dry cake.
- 11
Remove the cake from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Tip: Let the cake cool completely before serving.
- 12
Once the cake is cool, remove it from the pan and place it on a serving plate.
Tip: Use a serrated knife to trim any excess cake from the edges.
- 13
Drizzle with additional praline syrup, if desired, and serve.
Tip: Enjoy your delicious praline naked cake!
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