This cake is for serious dark chocolate and coffee lovers. The flavor gets strong or mild depending on the strength of coffee and dark chocolate you choose to go for.
Ingredients
Cake
All purpose flour - 1 1/2 cups
Baking soda - 1/4 tsp
Baking powder - 1 1/2 tsp
Golden caster sugar - 1 1/4 cups
Cocoa powder - 1/4 cup
Instant coffee - 1 tbsp, mixed in 1/2 cup water
Eggs (at room temperature) - 3
Buttermilk - 2 tbsp
Butter - 200g
Dark chocolate (60-70%) - 200g
Burnt Butterscotch Frosting
Brown sugar - 100g
Golden caster sugar - 200g
Cream cheese - 150 ml
Whipping cream - 100 ml + 100 ml + 300 ml (divided)
Instant coffee - 1 tbsp
Vanilla extract - 1 tsp
Butter - 90g
Method
Cake
Preheat oven to 350°F. Grease a cake pan with butter and set aside.
Break the chocolate into a small deep pan. To it, add butter and coffee. Double boil it in a bigger vessel, till it melts.
In another bowl, beat the eggs. Once thick, stir in the buttermilk.
In a large bowl, sift the dry ingredients together- flour, baking powder, baking soda, sugar and cocoa.
Pour the egg mixture and the melted chocolate mixture to the flour mix. With a wooden spoon or spatula, mix them together till smooth.
Pour the batter into the prepared cake pan and bake till a tester inserted, comes out clean. It should take around an hour to an hour and a half.
Let the cake cool in the pan for 5 mins, and then let it cool completely on a wire rack.
Once cooled, use a long knife to slice it horizontally into 2 discs.
Frosting
Melt the caster sugar in a small pan, till it caramelizes. Let it be on heat for another second or two, till it turns ruby red. Any longer on heat would burn it. So pay attention.
Remove the pan from heat. With a whisk, mix the caramelized sugar with brown sugar and butter, followed by 100 ml of the cream.
Still whisking, bring it back on heat and bring it to a foamy boil. Whisk till all the sugar is dissolved and no lumps are left.
Remove from heat and let it cool completely.
In a small bowl, beat 100 ml of the cream with the cream cheese.
In a medium bowl, beat the remaining cream with the vanilla extract and instant coffee till soft peaks form.
Fold in the cream cheese mixture, followed by 3/4 of the burnt butterscotch mix.
Final Cake
Put on dollops of the frosting between the two cake slices and carefully sandwich them.
Put on more dollops on top and spread it roughly with the back of a tablespoon. Form soft peaks by gently touching and lifting with the back of the spoon on the frosting.
Warm up the remaining butterscotch mixture (which was not mixed with the cream), till it gets runny enough to be drizzled on top of the cake. Don't let it get too hot that it'd melt the frosting.
Splatter the butterscotch mixture with a fork or let it drip off the edges.
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