Chocolate Cake with Almond Praline Topping
By Michael James · delicious.com.au
1 hr 45 min
Makes one 20 cm × 11.5 cm loaf
A rich chocolate loaf cake baked over a caramelized almond praline that becomes the glossy topping when inverted.
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| prepPreheat oven to 160°C fan-forced / 320°F | |||||
| prepGrease a 20 cm × 11.5 cm loaf pan and line base and sides with baking paper | |||||
| 50 g salted butter, chopped | Melt butter, sugar, zest & honey, pour over almonds | Pour batter over almonds, bake 160°C / 320°F, 1 hr 15 min | Cool in pan, invert onto rack, scrape leftover topping onto cake | ||
| 130 g brown sugar | |||||
| Finely grated zest of 1 orange | |||||
| 40 g honey | |||||
| 120 g flaked almonds | |||||
| 170 g plain flour | Sift flour, cocoa & bicarb | Alternate dry & buttermilk into batter | |||
| 50 g dark cocoa powder | |||||
| 1 1/4 tsp bicarbonate of soda | |||||
| 225 g unsalted butter, softened | Cream butter & sugar until pale & fluffy | Gradually add eggs to butter mixture | |||
| 340 g caster sugar | |||||
| 3 large eggs, at room temperature | Whisk eggs & vanilla | ||||
| 1/2 vanilla bean, split, seeds scraped (or 1/2 tsp vanilla bean paste) | |||||
| 160 ml buttermilk | |||||
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