Tuesday, August 7, 2012

Kristin's Birthday...There was cake!

ooohhh look at that cake!!!
She was so excited she was jumping
up and down and waving her hands
like she just don't care!

For my wife's birthday this year instead of coming up with a cake on my own, or asking someone else to make a cake, I asked her to choose a cake that she wanted. With much back and forth she chose this cake (to the right). The Butterscotch Brownie Cake, for one it was fairly easy to make, and two it is full of butterscotch. While I don’t enjoy the butterscotch flavor, I made her the birthday cake she deserved.

Her birthday gift of course was something that she always wanted and I knew it. It seemed like it was the right time to do it, now that we have a great apartment and I have time to plan and build it. I have been very active in the houseware/homegoods/furniture department this summer, so building a snowboard bench (to the left) seemed logical and fit in with my summer. My father in law helped with the design of the bench and the logistics of building it (since I have no idea what I am doing).

So here it is: Butterscotch Brownie Cake:

Here is everything that went in the cake!
Mix it good...Mix it real good
I chopped and I chopped and all I have
to show for it is broken chocolate
There's the dry stuff: do not lick the spoon, it will taste terrible!
Now you can lick it!
Well looky here, the batter grew up!
Do my eyes deceive me or are you looking to frost something
Hello, my name is Butterscotch Bottom and I am here for you
all to eat me!
(In best Seinfeld voice) What's the deal with butterscotch,
it doesn't look or taste like butter and their is no scotch in it. 
Butterscotch and Chocolate go together like...dessert!
Something is missing here!

I know, more butterscotch!
Those lips are saying please don't eat me!

Butterscotch Brownie Cake
Ingredients:For the butterscotch brownie cake:

2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup unsalted butter, softened
1 3/4 cups packed light brown sugar
1 tbsp. vanilla extract
2 large eggs
1 (11 oz.) package butterscotch chips, divided

For the butterscotch ganache:
3/4 cup butterscotch chips
6 tbsp. heavy whipping cream
3 tbsp. unsalted butter

For the chocolate ganache:
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tbsp. sugar
2 tbsp. water

Extra butterscotch chips, for garnish


To make the cake, preheat the oven to 350 degrees F.  Butter and flour the sides of two 5-inch round cake pans, and line the bottoms with parchment paper.  In a medium mixing bowl, sift together the flour, baking powder, and salt.  In the bowl of a stand mixer, combine the butter, sugar and vanilla.  Beat on medium speed until creamy.  Scrape down the bowl and mix in the eggs until well incorporated.  Gradually beat in the flour mixture on low speed just until combined.  Stir in 1 cup of butterscotch chips with a rubber spatula.

Divide the batter evenly between the prepared pans.  Sprinkle with the remaining butterscotch chips.  
Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.  Transfer the pans to a wire cooling rack and allow to cool completely before carefully removing from the pans.
To make the butterscotch ganache, combine the cream and the butter in a small saucepan.  Warm over medium-high heat until the mixture is almost boiling.  Place the butterscotch chips in a small, heatproof bowl.  Pour the cream mixture over the butterscotch chips and allow to sit for 30 seconds.  Stir until smooth.

To make the chocolate ganache, place the chopped chocolate in a small bowl.  Bring the cream, sugar and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds.  Gently whisk the mixture together until smooth.  Leave the glaze to sit until it thickens a bit to your desired consistency.

To assemble the cake, place one of the cake layers on a wire rack with a sheet of wax paper.  Drizzle butterscotch ganache over the top so that it drips over the edges of the cake.  Drizzle with a small amount of chocolate ganache as well.  Lay the remaining cake layer on top of the first and top with remaining chocolate ganache so that it drips over the edges.  Decorate with extra butterscotch chips, if desired.  Transfer the cake to a serving platter.

Source: From Annies-eats adapted from Bakerella, cake adapted from Very Best Baking, chocolate ganache fromBaking: From My Home to Yours by Dorie Greenspan

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