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The Ultimate Chocolate Cake with Rum Custard & Almond Pralines recipe

The BEST Chocolate Cake Recipe


Description

The best chocolate cake recipe with rum custard, chocolate ganache & almond pralines. In our house, when we say chocolate cake, this is the cake we’re talking about.


Scale

Ingredients

FOR THE CAKE:

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1¾ cup unbleached all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1½ tsp salt
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 2 tsp cinnamon
  • 2 large eggs + 1 egg yolk
  • ½ cup canola oil
  • 1 cup sour cream – OR plain, unsweetened full-fat greek yogurt
  • 1 cup boiling water
  • 2 tsp pure vanilla extract

FOR THE FILLING:

  • 1 recipe Pastry Cream, chilled for at least 6 hours
  • ¼ cup rum (or more, to taste)

FOR THE FROSTING:

  • 1 cup granulated sugar
  • ½ tsp cinnamon
  • 1 tsp salt
  • 1 tbsp corn syrup
  • 1 cup heavy cream
  • 6 oz (about 1 cup) semi-sweet chocolate chips
  • 8 tbsp butter, cut into 1-inch chunks
  • 2 tsp pure vanilla extract

FOR THE ALMOND PRALINES:

  • 1 cup whole almonds, roughly chopped into large pieces
  • ¼ cup sugar
  • 1 tablespoons butter
  • 1 tsp ground cinnamon
  • ¾ teaspoon salt

Instructions

BAKE THE CAKE:

  1. Preheat the oven to 350 degrees and grease and flour a bundt pan.
  2. In the bowl of a standing mixer fitted with the paddle attachment, add the sugars, flour, cocoa powder, salt, baking powder, baking soda and cinnamon. Mix on low speed to combine.
  3. Add the eggs, oil and sour cream. Mix on low just to combine, and then increase the speed to medium and beat for 2 minutes.
  4. Reduce the speed to low and mix in the boiling water. Mix in the vanilla just until combined.
  5. Pour the batter into the prepared bundt pan and bake for 45-50 minutes, until a toothpick inserted in one the center of the cake comes out mostly clean.
  6. Remove from the oven and let cool for 5 minutes on a wire rack before turning out onto a wire rack to cool completely.

MAKE THE FROSTING:

  1. In a small saucepan, combine the sugar, corn syrup, cream, salt and cinnamon and bring to a boil over medium-high heat, stirring often. Reduce the heat and simmer for 6 minutes.
  2. Remove from the heat and add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla.
  3. Let the frosting cool before using it to frost the cake, string occasionally from time to time, until its thickened to a spreadable consistency.

FILL THE CAKE:

  1. Stir rum into chilled pastry cream. Taste and add more if desired.
  2. Scoop pastry cream into a pastry bag fitted with a large round tip. Flip the cake upside down so that the bottom of the cake is facing up. Insert the tip into the cake and gently squeeze the decorating bag, pulling upwards until the cake swells slightly and the filling comes to the top. Continue to squeeze the custard into the cake all the way around, creating 11 or 12 “custard holes”. It will look like you are filling a large, round twinkie.
  3. Best chocolate cake recipe | moist chocolate cake recipe | ofbatteranddough.com

MAKE THE ALMOND PRALINES:

  1. Heat almonds, sugar, cinnamon, butter and salt in a heavy skillet over medium heat.
  2. Cook, stirring constantly, until almonds are toasted and sugar is completely melted and golden brown, about 15 minutes.
  3. Spread on aluminum foil or parchment paper and let cool completely. Break into chunks and add all the way around the base of the frosted cake.