The rich flavors of chocolate, the warmth of spices, the sweetness of pecan praline, and the nuttiness of brown butter buttercream merge in this delectable cake. It’s a spectacular dessert that’s ideal for special occasions. Here’s how you do it:

Ingredients:

For the Chocolate Spice Cake, prepare the following:

2 cups regular flour
granulated sugar 2 cups
3/4 cup chocolate powder, unsweetened
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt 1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
two huge eggs
1 quart buttermilk
1/2 cup olive oil
2 tablespoons pure vanilla extract
1 cup of hot water
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1 cup halved pecans
1 granulated sugar cup
2 tablespoons unsalted butter
The Brown Butter Buttercream is made as follows:

1 cup unsalted butter (2 sticks)
4 cups confectioners’ sugar
a quarter cup whole milk or heavy cream
1 tablespoon pure vanilla extract
Instructions: 1 tsp salt

For the Chocolate Spice Cake, prepare the following:

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare three 8-inch round cake pans by greasing and flouring them.
Sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and spices in a large mixing basin.
To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla essence. Mix until everything is well blended.
Incorporate the boiling water. The batter will be thin, which is fine.
Pour the batter onto the prepared pans in an equal layer.
Bake for 30-35 minutes in a preheated oven, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool for about 10 minutes in the pans before transferring them to a wire rack to cool fully.
To make the Pecan Praline:

Toast the pecans in a dry skillet over medium heat for a few minutes, or until aromatic. Take out and set aside.
Melt the butter in the same skillet over medium heat. Stir continuously until the sugar melts and gets a rich amber hue.
Incorporate the toasted pecans.
Place the pecan praline mixture on a baking sheet lined with parchment paper. Allow it to cool and firm before breaking it up.
The Brown Butter Buttercream is made as follows:

Melt the butter in a saucepan over medium heat. Cook, stirring regularly, until the butter turns a light golden brown and emits a nutty scent. Remove from the heat and cool to room temperature.
Combine the browned butter, powdered sugar, milk or cream, vanilla essence, and a bit of salt in a mixing dish. Beat the mixture until it is smooth and fluffy.
Assembly:

Place one layer of cake on a serving plate. Cover it with a layer of brown butter buttercream.
Sprinkle some pecan praline bits on top of the buttercream.
Continue with the next cake layer.
Place the last cake layer on top and cover with the remaining buttercream.
Top with additional pecan praline bits.
Slice, serve, and enjoy your Brown Butter Buttercream Pecan Praline Chocolate Spice Cake!
This cake is a delectable combination of flavors and textures that will dazzle your visitors while also satisfying your sweet tooth.