Butterscotch Layer Cake with Dark Chocolate Ganache
This cake is the perfect kind of tasty without being too sweet. And you don't even need to get the mixer out.
- 1 cup unsalted butter, very soft
- 7 tablespoons softened brown sugar
- ½ cup sugar
- 4 large eggs
- 1½ cups self-rising cake flour
- 2-4 tablespoons heavy cream
- 4 oz good dark chocolate
- 1/4 c heavy cream
- 2 8x2-inch cake pans, greased and lined with parchment or wax paper
Put all the ingredients except the cream into the bowl of the food processor and blitz till smooth. (It’s for this reason the butter must be very soft before you start.) Scrape down the sides of the bowl, then process again, adding a couple of tablespoons of cream down the funnel with the motor running. Stop and check the consistency of the batter: if it’s on the runny (though not liquid) side then stop here; otherwise, add another 1–2 tablespoons of cream to achieve this dropping consistency.
Divide it into the two pans and bake for 17-20 minutes. The cakes are ready when they start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
Cool for 10 minutes (no more no less) and remove from pans.
When cakes are cook, heat the remaining heavy cream in a thick saucepan. Turn off the heat, add the dark chocolate and let it melt, then whisk it together. Smooth some over the first layer, put the second layer on top, and pour the rest over the top. Voila.