Rich, creamy, chocolatey and boozy, this burnt butterscotch chocolate layer cake is a real dessert pleasure. Plus, it looks very impressive and really worth the efforts. It will take you around 2 hours to make it plus chilling time. Here is the recipe:
For the chocolate cake:
- 220 grams’ dark chocolate (70% cocoa)
- 220 grams’ butter, cut into small pieces
- 3 medium eggs
- 1 ½ teaspoon instant coffee combined with 100 ml water
- 2 ½ tablespoon buttermilk
- 110 grams self-rising flour
- 100 grams’ plain flour
- ¼ teaspoon baking soda
- 300 grams’ golden caster sugar
- 30 grams’ cocoa powder
For the burnt butterscotch cream:
- 200 grams’ golden caster sugar
- 100 grams soft light brown sugar
- 85 grams’ butter
- 400 ml heavy cream
- 250 ml mascarpone
- 2 teaspoons vanilla extract
- 1 tablespoon Kahlúa or other similar coffee liqueur
- Butter and line the base of a deep springform cake tin (19x7cm).
- In a saucepan, break the chocolate into pieces, apply the coffee mixture, and butter and heat over low heat until smooth and melted. Set aside.
- In a bowl, using an electric mixer beat the eggs until slightly thickened, add the buttermilk and beat shortly to incorporate.
- In another bowl, sift the flours, baking soda, cocoa, and sugar and combine.
- Preheat the oven to 160°C/325°F/Gas Mark 3. Pour the egg and chocolate mixtures into the flour mixture, and whisk until everything is well combined and smooth.
- Spread this into the prepared tin and bake for 90 minutes in the oven, or just until a tester pushed it comes out clean. Allow cooling in the tin, then transfer onto a rack to cool completely.
- Then, cut horizontally into 3 discs.
- To make the butterscotch cream, in a small saucepan, over a medium-low heat, melt the caster sugar until it begins to caramelize, then leave it a bit longer until it begins to get a ruby red color. (remember, watch it very carefully – because it can burn fast.)
- Remove from the heat, and fold in the butter and brown sugar, followed by 100 ml heavy cream in a thin stream, continue whisking. Next, return to the heat, bring to a foamy boil for around 5 minutes, stirring occasionally until everything is incorporated and dissolved (without any lumps).
- Remove and let it cool completely.
- While cooling beat the remaining heavy cream with the coffee liqueur and vanilla extract to soft peak stage. Next, add ¾ of the burnt butterscotch mixture and the mascarpone.
- Spread every layer of cake with some butterscotch cream; sandwich together. Gently heat the remaining butterscotch in a pan over a very low heat until it is runny enough to drizzle (too warm because the cream will melt).
- Finally, top the cake with the burnt butterscotch sauce, letting some to fall down the sides. Slice and serve.