Raise your hand if you’ve cooked with butterscotch in the past five years? Anyone? No? Well after baking and eating this dense, rich cake I am now a butterscotch enthusiast.
Recipe from Annie’s Eats
For 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 T. vanilla extract
2 large eggs
2 packages butterscotch chips, divided
For the butterscotch ganache:
3/4 cup butterscotch chips
6 T. heavy whipping cream
3 T. unsalted butter
For the chocolate ganache:
4 oz. bittersweet chocolate (60% cocoa or more), finely chopped
1/2 cup heavy cream
2 T. sugar
2 T. water
Preheat oven to 350. Butter and flour two cake pans, line bottom with parchment paper.
Making the cake
1. In a medium mixing bowl, sift together the flour, baking powder, and salt.
2. In a larger bowl combine the butter, sugar and vanilla. Beat on medium speed until creamy. Then mix in the eggs until well incorporated.
3. Gradually beat in the flour mixture on low speed just until combined. Stir in 1 cup of butterscotch chips and mix.
4. Divide the batter evenly between the prepared pans. Sprinkle with the remaining butterscotch chips. Bake for 30 or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before carefully removing from the pans
Making the butterscotch ganahce
5. 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 bowl. Pour the cream mixture over the butterscotch chips and allow to sit for a minute or two before stirring until smooth.
Making the chocolate ganache
6. 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 a minute or two. Gently whisk the mixture together until smooth.
Assemble the cake
7. Place one of the cake layers on the serving plate. Drizzle butterscotch ganache over the top so that it drips over the edges of the cake. Lay the remaining cake layer on top of the first and top with chocolate ganache so that it also drips over the edges. Decorate with extra butterscotch chips.
Voila! And a quick warning: a small piece will satiate you until the following day when you want another piece.