“You are an idiot,” Suzen said. It’s a term of endearment I often hear. Sometimes softly, sometimes with passion. This time it was delivered with particular force.
“Sweetie, it’s really going to be really interesting. You love caramel. I picked this recipe for you.”
“Brian, it has TWO POUNDS OF BUTTER. Do you understand what that means?”
“Well, actually, I was doing the calorie calculation in Excel, and if you cut the cake into 24 pieces, then each one will …”
“Absolutely not. You are a dumb idiot.” She walked away.
And so, we did not, have not made this cake.
But, I came away with a victory. We are making this for New Year’s, which is why I call it a New Year’s Resolution Cake. I mean, what are you going to promise yourself for 2013? Lose some weight? Okay, that’s great. You are going to suffer in January and February. Maybe even into March if you are tenacious.
So, give yourself one great treat before the ordeal begins. Enjoy this cake. I will be making it with my 11-years old grandsons. They are becoming buttercream masters. There will be photos then, but you have the recipe now.
Perhaps you can plan a healthy end-of-year menu around this cake. You know, celery and carrot sticks for the entrée and this modest rich cake for dessert.
Just consider the idea.
Brown Sugar Layer Cake
Yield: 2 8” rounds [for two large, or four modest layers]
- 2 sticks unsalted butter, softened, plus more for pans
- 3 cups cake flour, plus more for pans
- 2 cups packed dark-brown sugar
- 1 cup granulated sugar
- 6 large eggs
- 1 tablespoon pure vanilla extract
- ¼ teaspoon salt
- 8 ounces sour cream
- ½ teaspoon baking soda
- Caramel Buttercream Frosting [recipe follows]
Preheat oven to 325°. Butter two 8-inch round cake pans. Line with parchment. Butter paper, and flour pans. Beat together butter and sugars with a mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and salt. In another bowl, combine sour cream and baking soda. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream mixture and starting and ending with flour mixture.
Divide batter between pans. Bake until golden and a toothpick inserted into centers comes out clean, about 50 minutes. Let cakes cool in pans, about 30 minutes. Invert cakes, remove pans and parchment, and let cool completely on a wire rack.
Trim tops of cakes with a serrated knife to make level, then cut each cake in half horizontally. Reserve 1 bottom layer for another use. Place remaining bottom layer on a cake stand and spread evenly with 1¼ cups frosting. Repeat with a second layer and another 1¼ cups frosting. Place third layer on top. Spread entire cake top and sides with 1¼ cups frosting. Refrigerate cake until firm, about 30 minutes. Spread with 1½ cups frosting smoothing top and sides.
Serve immediately or refrigerate up to 2 days; if refrigerated let cake come to room temperature before serving.
Caramel Buttercream Frosting
Yield: 7 cups [That’s a lot! You’ll have ~2 cups left over after frosting this cake]
- 2¼ cups sugar, divided
- ½ cup water
- ½ cup heavy cream
- 9 large egg whites, room temperature
- 6 sticks unsalted butter, softened, divided
- 1½ teaspoons pure vanilla extract
Combine 1¼ cups sugar and the water in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Brush down sides of pan with a damp pastry brush, and cook, without stirring until dark amber. Remove from heat, and gradually stir in cream until completely smooth.
Whisk together remaining sugar and the egg whites in the bowl of a mixer set over a pot of simmering water. Whisk until sugar dissolves and mixture is warm. Transfer bowl to a stand mixer fitted with the whisk attachment, and whisk on medium high speed until fluffy and cool and stiff peaks form, about 10 minutes. Add butter, 2 tablespoons at a time, whisking well after each addition. Whisk in vanilla. Slowly pour in caramel with mixer on medium speed, and whisk until completely incorporated
Continue to whisk until smooth, about 3 minutes. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.
Molten chocolate cakes. Been there. Done that.
They seemed so good when they first appeared. And they were. But after a couple of decades of them, it’s a tired dessert. Where’s the excitement, the passion?
It’s here. Keep the molten part, but now adorn the outside with a sauce. Not just any sauce. A Kahlua-Caramel sauce.
The result? Goo everywhere. And absolutely no need for whipped cream on the side. Although, if you want …
Molten Chocolate Cakes with Kahlua-Caramel Sauce
Yield: 6 desserts
For the cakes:
- 5 ounces bittersweet chocolate, chopped
- 10 tablesppons [1 ¼ sticks] unsalted butter
- 3 large eggs
- 3 large egg yolks
- 1 ½ cups powdered sugar
- ½ cup all-purpose flour
For the cakes:
- 1 cup dark brown sugar, firmly packed
- ½ cup Kahlua liqueur
- 2 teaspoons instant espresso powder
- ½ cup whipping cream
Preheat the oven to 450 degrees F.
Butter six ¾ cup soufflé ramekins. Stir chocolate and butter in a heavy medium saucepan over low heat until melted. Cool slightly.
Whisk eggs and egg yolks in a large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing evenly.
Bake cakes until sides are set but center remains soft and runny, about 16 minutes. Run small knife around cakes to loosen.
For the sauce: combine the first 3 ingredients in a heavy medium saucepan over medium heat and stir until espresso powder dissolves (mixture will be grainy) Increase heat to medium-high and bring to boil. Boil for 5 minutes, stirring frequently. Add the cream and stir until smooth. Cool 10 minutes; do not stir.
To serve, remove cakes form soufflé cups and spoon sauce over them.
Source: Adapted from Bon Appetit, January 2001