I’ve never considered myself much of a baker. Maybe it’s the precision in baking that scares me, or the time it takes to make sweets, or the simple fact that I rarely leave room for dessert. That being said, I do love a sweet treat, even better is a sweet and salty dessert.

I came across Sweet Paul magazine and it tempts me daily with its Facebook posts.  Last night, my family fell asleep early and I was wide awake. So, I decided to bake a cake. Not just any cake; a Salted Almond Praline Cake. The recipe was easy to follow. I made one adjustment. I added 1/2 cup of semi-sweet chocolate chips to the batter. I can’t resist salty, sweet, and chocolate.

This morning my family was pleasantly surprised when they saw a delicious cake awaiting them. You know it’s good when your husband says, “Why don’t you bake more often? This is good shit.” Now that’s a rave review in my house.

I dare you to not enjoy the salted almond praline topping that adds crunch as it melts in your mouth. Try not to lick up the topping that has fallen off when you took a forkful of cake. This cake should be called “No Crumb Left Behind.” Every bite was a blissful union of salty and sweet.

Warning: Baking a cake at 10pm can lead to a few minor mistakes. I used my 11-inch cake pan instead of the recommended 9-inch pan. It still turned out just fine, but I reckon that the smaller pan would have lead to a thicker cake.