Chocolate Cake with Ganache and Praline Topping

ingredients

For the cake:
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
1/4 cup natural unsweetened cocoa powder
1/2 cup boiling water
1 cup all purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon coarse kosher salt
1/4 cup buttermilk
1 large egg
1/2 teaspoon vanilla extract

For the ganache:
1 cup semisweet chocolate chips
3 tablespoons heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes

For the praline topping:
6 Tbsp. (packed) dark brown sugar
2 Tbsp. + 2 tsp. heavy (35%) whipping cream
1 1/2 tablespoons unsalted butter
6 Tbsp. powdered sugar
1/2 teaspoon vanilla extract
3/4 - 1 cup pecans, toasted , chopped

method

For cake: Preheat oven to 350° F. Spray 9-inch cake pan with nonstick spray (I used an 8-inch pan and it was fine). Line with parchment paper and spray the parchment. Dust with flour, tapping out any excess.

Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir, then let stand 2 minutes. Whisk until blended. In a medium bowl, whisk flour, sugar, baking soda, and coarse salt. In a large bowl, whisk buttermilk, egg, and vanilla. Gradually whisk the cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.

Bake cake until tester inserted into centre comes out clean, about 30 minutes (Mine took almost 40 minutes). Cool in the pan for 10 minutes. Run a knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.

For the ganache: Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 15 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill for 2 hours and up to 1 day.

For the praline topping: Toast the pecans on a baking sheet in a 350° oven, stirring often, until toasted. Let cool.

Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in the icing sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly).

DO AHEAD: Can be made 1 day ahead. Cover with cake dome. Store at room temperature.

Adapted from an Epicurious recipe