13.3.10

Burnt Sugar - Candy Bar Cake


This was the most popular cake from our annual Cake Fest celebration in 2010.  Our guests enjoyed the rich flavour the caramelized sugar gives to this cake as well as the assortment of tasty chocolate bars.  This cake looks great and tastes even better.

3/4 cup granulated sugar
3/4 cup hot water
3 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp baking soda
1 1/2 cups granulated sugar
2/3 cup butter, softened
2 egg yolks
2 tsp. vanilla
2 egg whites

Grease and lightly flour three 8x 1.5-inch round baking pans.  In a large skillet cook the 3/4 cup granulated sugar over medium-high heat until the sugar just begins to melt (do not stir).
Reduce heat; cook until sugar is golden brown, about 1 to 3 minutes more, stirring constantly.

Carefully stir in hot water (syrup will form lumps).  Bring mixture to boiling; reduce heat.  Continue stirring until mixture is free of lumps. 
Remove from heat.  Pour syrup into a large glass measuring cup.  Add additional water to equal 1 3/4 cups liquid.  Set aside to cool.

In a large bowl stir together flour, baking powder, and baking soda. 
In another large bowl, beat together the 1 1/2 cups granulated sugar, the 2/3 cup butter, egg yolks, and vanilla with an electric mixer on medium speed about 1 minute or until mixture is smooth. 
Alternately, add flour mixture and sugar syrup to egg yolk mixture, beating on low speed after each addition just until combined.




Wash and dry beaters thoroughly. In a medium mixing bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold whites into batter.

Divide batter into prepared pans; spread evenly.  Bake in a 350 F oven (180 C) for 25 to 30 minutes or until wooden toothpicks inserted near centres come out clean. 
Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Transfer to wire racks; cool completely.


 
Prepare Browned Butter Frosting:
In a small saucepan heat and stir 1/2 cup butter (no substitutes) over low heat until melted.  Continue heating until butter turns a nut-brown color.  Remove from heat; cool for 5 minutes.  In a large bowl beat together two 3-ounce packages of softened cream cheese with 3 Tbsp butter until combined.  Beat in about 2 cups sifted icing sugar.  Beat in the browned butter and 1 tsp vanilla.  Gradually beat in an additional 4 1/2 cups sifted powdered sugar and 2-3 tsp. milk until the frosting is of spreading consistency.
 
 
To assemble the cake:
Spread 1/2 cup browned butter frosting over bottoms of 2 of the cake layers.  Sprinkle each layer with half of hte finely chopped candy bars (I used Twix, Snickers, and Kit Kat this time 'round).
 
Place the third (unfrosted) layer on top, rounded side up.  Spread remaining frosting on top and sides of cake.  If desired, garnish with coarsely chopped candy bar pieces.

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