Olive Magazine
Chocolate Cake Recipe with Burnt Butterscotch Frosting

Chocolate and burnt butterscotch layer cake

Published: December 7, 2015 at 1:44 pm
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 12

This deliciously indulgent, grown-up chocolate and burnt butterscotch cake looks really impressive and is definitely worth the effort

Nutrition:
NutrientUnit
kcal825
fat56.7g
saturates35.4g
carbs69.7g
fibre2.8g
protein6.9g
salt0.7g
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Bake this chocolate butterscotch cake, then check out our chocolate fudge cake, easy chocolate cake, chocolate Guinness cake and more indulgent chocolate cake recipes.

Ingredients

  • 200g dark chocolate
  • 200g butter, cut into small pieces
  • 1 tbsp mixed with 120ml water instant coffee
  • 3 medium eggs
  • 2 tbsp  buttermilk
  • 100g self-raising flour
  • 100g  plain flour
  • ¼ tsp  bicarbonate of soda
  • 300g  golden caster sugar
  • 25g  cocoa powder

BURNT BUTTERSCOTCH CREAM

  • 200g golden caster sugar
  • 100g soft light brown sugar
  • 90g butter
  • 400ml double cream
  • 250ml mascarpone
  • 1 tsp vanilla extract
  • 1 tbsp Kahlúa or other coffee liqueur

Method

  • STEP 1

    Butter and line the base of a 19cm x 7cm deep springform cake tin. Break the chocolate into a pan, add the butter and coffee mixture and warm through over a low heat until it melts together. Beat the eggs in a bowl until they slightly thicken, then stir in the buttermilk. Sift the flours, bicarbonate of soda, sugar and cocoa into another mixing bowl.

  • STEP 2

    Heat the oven to 160C/fan 140C/gas 3. Pour the chocolate and egg mixtures into the flour mixture, and stir until everything is mixed and smooth. Pour this into the prepared tin and bake for 1½ hours in the oven, or until a skewer pushed in comes out clean. Leave to cool in the tin, then turn out onto a wire rack to cool completely. Cut horizontally into three discs.

  • STEP 3

    For the butterscotch cream, melt the caster sugar in a small saucepan until it starts to caramelise, then leave a little longer until it starts to turn a ruby red colour. Watch it carefully – you don’t want it to burn. Remove from the heat, and whisk in the brown sugar and butter, followed by 100ml of the cream in a thin stream, while still whisking. Return to the heat and bring to a foamy boil for about 5 minutes, whisking occasionally until all the sugar has dissolved and there are no lumps. Remove from the heat and allow to cool completely.

  • STEP 4

    Beat the remaining double cream with the vanilla extract and coffee liqueur to soft peak stage, then fold in the mascarpone and ¾ of the burnt butterscotch mixture.

  • STEP 5

    Spread each layer of cake with butterscotch cream and sandwich them together. Heat the remaining butterscotch really gently in a pan (or in the microwave) until it’s just runny enough to drizzle, but not too warm or the cream will melt.

  • STEP 6

    Top the cake with the reserved burnt butterscotch sauce, allowing some to fall down the sides.

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