Chocolate Desserts & More

Butterbeer Cake

Ingredients

Butterbeer cake
•2 cups cake flour
•1 1/2 teaspoons baking powder
•1/2 tsp baking soda
•1/2 tsp salt
•1/2 cup unsalted butter, softened
•3/4 cup brown sugar or brown sugar blend, packed
•3 large eggs, room temperature
•1 cup buttermilk
•2 tsp vanilla extract
•2 tsp butter flavoring
•Optional: 1 Tbsp SF caramel Torani syrup
Brown butter vanilla frosting
•1/4 cup butter, and 1/2 cup butter
•3 Tbs flour
•3/4 cup whole milk
•1 1/2 tsp vanilla extract
•1/2 cup powdered sugar
•1/4 cup brown sugar or brown sugar blend
•1 batch salted butterscotch ganache (recipe below)
•Optional: 1 batch fondant golden snitches (recipe below)

Instructions

Butterbeer cake
1) Preheat oven to 350F. Line your pan with parchment, then grease and flour it.
2) In the bowl of a stand mixer, use the whisk attachment to mix the flour, baking soda, baking powder, and salt until just combined. Add the sugar and mix until combined.
3) Add the softened butter to the mixture on low until the texture is crumbly.
4) In a separate bowl, mix the eggs, vanilla, butter flavoring, and caramel syrup. Slowly add to the flour mixture and mix on low speed until combined.
While the mixer is on low, slowly incorporate the buttermilk until smooth.
5) Add the batter to a 9" cake pan and bake 25-28 minutes, testing the middle with a cake tester or toothpick.
Once the cake is done, let cool in the pans for 10 minutes. Remove cake from pans and let cool completely on a wire rack.
6) Level the cake with a knife as needed if they are domed.
Brown butter vanilla frosting
7) In a medium saucepan over medium-high heat, brown 1/4 cup butter (directions below)
8) Once the butter is browned, add the flour to the pot and whisk together.
Slowly whisk in the milk, working out any lumps. Keep whisking while bringing the mixture to a boil so it thickens.
9) Once boiling, whisk in the vanilla extract and remove the pot from heat and let cool.
10) While the mixture is cooling, cream together the 1/2 cup butter with the sugars.
11) Once the flour mixture is completely cool, beat it into the mixing bowl with the sugar mixture. Cream both mixtures together until fluffy.
Assemble
12) Put a dab of frosting on your cake plate, then add one layer of cake. Spread frosting over the top of the cake as thickly as you like, then drizzle the butterscotch sauce over the frosting. Repeat with as many layers as you have.
13) On the last layer of cake, spread frosting over the top and sides and smooth around the edges and top. Drizzle more butterscotch sauce over the top of the cake, just enough to cover the top and let some drizzle down the sides.
14) Add any decoration you like such as butterscotch chips and fondant golden snitches.

Time&Servings: 1 hr and 30 mins for 1 9-in cake

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How to make brown butter
1) Get yourself a light-colored pan. This is super important since you want to see the color of the butter as it browns. Butter burns easily, so you want to keep a close eye on it.
2) Cut the butter into evenly sized pieces so that they melt evenly. You don't want some of it to start heating up before other pieces.
3) On medium heat, melt the butter, whisking/stirring constantly. Like, all the time. This allows the butter to heat up as evenly as possible. Otherwise you may end up burning parts of it.
4) The butter will start to bubble and foam — this is fine. Just keep stirring, just keep stirring.
5) As it starts to get to the color you want, whip it from the pan into a cool bowl so it doesn't continue to heat any further. It can range from tan to a darker brown. If there's any black sediment (burned solids), you can scoop/strain it out.
6) Use it right away or keep it refrigerator for up to two weeks.

Easy salted butterscotch ganache
Ingredients
•1 11-oz bag of butterscotch chips
•1 cup heavy whipping cream
•1/2 tsp salt
Instructions
1) In a heat-proof medium-sized bowl, combine butterscotch chips, heavy whipping cream, and salt.
2) Microwave on high in 10- to 15-second intervals, mixing after each interval, until smooth and blended.
Time: 10 min

Edible golden snitches
Ingredients
•4 oz white vanilla-flavored fondant
•1 (1.5 oz) can of gold Color Mist
•Tiny amount of vanilla frosting
•White paper
•Toothpicks
Instructions
1) Divide fondant into four pieces and roll into 1-inch sized balls with your hands.
2) Push a toothpick into each ball and stand them into a piece of styrofoam.
3) Spray balls with gold Color Mist. Let dry for five minutes and spray a second coat.
4) Let dry for another 10 minutes and remove toothpicks.
5) Cut out wings from a piece of paper and fold the wings up slightly. Attach each to the snitches with a small amount of frosting.
6) Arrange on a cake, on cupcakes, or any place that needs a golden snitch.
Time: 20 min