Chocolate & Praline Layered Cake
Try this spongy and yummy chocolate cake with crushed chikki filling.

- French

Cooking Time

-20 Min

Preparation Time

- 2-4 Hours


  • 1 cup caster sugar, Soda, a pinch
  • 1 cup Dry fruits, chopped
  • 1 cup almonds, chopped
  • 1 cup Cashew nuts, chopped
  • 1 tsp butter, Butter for brushing
  • 5-6 rose petals
  • FOR ganache
  • 1 cup Fresh cream
  • 1 cup chocolate
  • 3 tbsp custard
  • 1/2 cup cream cheese
  • 1 cup whipped cream
  • FOR cake
  • 1chocolate cake
  • Rasgulla syrup for brushing
  • 5-6rasgullas


  1. 1

    Heat a pan.
  2. 2

    Add castor sugar in it.
  3. 3

    When the sugar melts, add a pinch of soda.
  4. 4

    Add chopped dry fruits, chopped almonds, chopped cashew nuts and butter.
  5. 5

    Mix well and turn off the flame.
  6. 6

    Transfer the mix onto a silicone mat.
  7. 7

    Brush some more butter on the top of the mixture.
  8. 8

    Place a few rose petals on the top.
  9. 9

    Refrigerate the mixture.
  10. 10

    When it is set, break it into small pieces and blend it using a mixer.
  11. 11

    This crushed chikki will be used as the filling for the cake.
  12. 12

    For ganache, add fresh cream and chocolate in the hot pan.
  13. 13

    Mix well till the chocolate melts and it becomes a creamy mixture.
  14. 14

    Transfer it to a piping bag.
  15. 15

    Take some custard in another bowl.
  16. 16

    Beat it well to remove the lumps.
  17. 17

    Add cream cheese and whipped cream.
  18. 18

    Beat well.
  19. 19

    Transfer it to piping bag.
  20. 20

    Take a chocolate cake.
  21. 21

    Brush rasgulla syrup on the first layer of the cake.
  22. 22

    Pipe ganache on this layer.
  23. 23

    Cut the rasgullas into two parts and place on the bottom chocolate layer.
  24. 24

    Place the second chocolate cake layer on the top.
  25. 25

    Soak this layer too with rasgulla syrup.
  26. 26

    On the second cake layer, pipe the custard-cream cheese mix.
  27. 27

    Top it with the crushed chikkis.
  28. 28

    Place the third and final layer of cake on the top.
  29. 29

    Soak this layer too with the syrup.
  30. 30

    Refrigerate the cake for a few hours.
  31. 31

    Cover the cake by applying more ganache.
  32. 32

    Refrigerate again for a few hours.
  33. 33

    Cover the cake by applying more ganache.
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Rakhee Vaswani


Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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