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dark chocolate butterscotch cake

Dark Chocolate Butterscotch Cake

Deep dark moist chocolate cake with creamy delicious butterscotch frosting
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Servings 10 servings

Equipment

  • 2 9 inch cake pans
  • 2 8 inch parchment circles optional

Ingredients
  

For the cake:

  • 2 cups sugar
  • 1 3/4 cups AP flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup cocoa powder
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • 1 cup hot coffee

For the frosting:

  • 2 sticks unsalted butter browned 1 cup total
  • 1 cup packed dark brown sugar
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1 tsp salt
  • 1/2 cup heavy cream plus more for whipping

Instructions
 

For the cake:

  • Preheat the oven to 350 and spray pans with baker's joy or oil spray, then place parchment circles in the bottom and spray them as well.
  • Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
  • In another bowl whisk the eggs, milk, oil, and vanilla.
  • Add the wet ingredients to the dry and whisk until combined. Stir in the hot coffee. The batter will be thin. Pour equally between the 2 pans.
  • Bake for 30 minutes, or until the center is set and a toothpick comes out clean or with a few crumbs. Don't overbake. Set on a rack to cool. When cool, run a knife around the edge and flip out the cake rounds.

For the frosting:

  • Place the butter in a heavy bottomed pan over medium heat and cook, swirling occasionally until it begins to brown. Once you see golden brown bits in the bottom, pour into the your stand mixer bowl and scrape all the browned bits in as well.
  • Clean the pan and dry it. Place the brown sugar in the pan over medium heat and allow it to sit until the edges are liquifying. Once a layer of liquid sugar has formed, slowly stir and melt until all the sugar has melted. You aren't trying to caramelize it, just melt it. At this point, whisk in the cream. The sugar will harden up briefly, but if you keep stirring and heating, it will mostly remelt.
  • Continue cooking over medium heat until most of the sugar has reliquifed, then pour through a fine mess strainer into the stand mixer to remove any remaining chunks of sugar. Add the vanilla and salt.
  • Mix with the whisk attachment briefly to combine and allow this mixture to cool to room temp or slightly warm. Add in the powdered sugar and begin whisking. Add a few extra tbsp of cream if needed to thin to desired consistency and whip until smooth.

To assemble:

  • Place your first layer on your serving dish and scoop1/2 or so of frosting on. Spread over the top. Use more or less depending on how much icing you like between layers. Add the 2nd layer and proceed with frosting the rest of the cake. Store this cake at room temp or if you store in the fridge, return to room temp before serving. You can slice refrigerated cake into slices and freeze them individually as well.
Keyword Cake, Dessert
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