Brown Butter Cake with Cookie Dough Frosting
Oh dear, it is so hot today. I thought fall was coming in a few days yet this feels like hotter than any day we had in the summer. I barely want to move, no air conditioning and decided to bake bread today. Not the best combination given that I had to have the oven at 500 degrees.
Anyways, I made this cake well not really a few days ago, a few weeks ago now. Oops, forgot to post about it. I made it for my, then pregnant Aunt, the baby is now like two weeks old or so. Oh the frosting on this cake! Truly the exact taste of cookie dough but even better because their is no fear of eating raw eggs.
The brown butter cake that I paired with it came out to a nice combination. The cake was not overly sweet but still had that amazing rich flavor of brown butter. I'm so happy that my work introduced me to brown butter, never even having heard of it before. But the simple browning of the butter and getting those amazing little flecks at the bottom of the pan makes everything taste better. A simple would be white cake is turned into a luscious, nutty cake that would be amazing to eat on its own.
I once read not to scrape the browned flecks at the bottom of the pan when you brown butter, but that is where more of the goodness falls. Always use the flecks. Always!
Hope everyone is baring through this weather and that my Aunt enjoyed the cake! So this was a cake for the pregnancy and now I am requested to make a cake or dessert for the baby. Obviously not for the baby to eat, but you know. Haven't been able to think of something that is just right... maybe something with meringue, so it looks like clouds... Suggestions?
1 tbsp vanilla bean paste
12 oz (340g) unsalted butter
1 2/3 cups (332g) sugar
2 eggs + 4 egg yolks
2 1/2 cups + 2 tbsp (328g) flour
1 tbsp baking powder
1 tsp salt
1 1/4 cups (295ml) milk
1/4 cup (57g) butter, softened
1/4 cup + 2 tbsp (78g) brown sugar
2 tsp water
1/2 tsp vanilla
1/2 cup (62g) flour
1/4 tsp salt
1/3 cup mini chocolate chips
1 3/4 cups (166g) powdered sugar
1/2 cup (114g) butter, softened
1/8 tsp salt
1/2 tsp vanilla
1 tbsp milk
Brown butter in a medium saucepan over med/high heat. Let butter turn
brown, smell nutty & get little brown flecks at the bottom of the pan.
Pour into a bowl & let chill for 1 hour.
Oven 350. Butter & flour one 7” x 3” round cake pan.
Beat brown butter & sugar for 4-5 until fluffy & smooth. Add in eggs one at a time. In a separate bowl, sift together flour, baking powder & salt.
In alternating batches, slowly add in the flour mixture & the milk. Pour into pan & bake for 30-40 minutes until center springs back to the touch. Let cool completely.
For the frosting dough, cream butter & sugar then add water & vanilla. Add in flour & salt, mix well. Stir in chocolate chips then place in the fridge while making the rest of the frosting.
Beat the powdered sugar, butter, salt & vanilla until smooth. Gradually add in milk. Stir in the frosting dough and then pile atop your cake.
2 cups chocolate chips
3/4 cup (177ml) heavy cream
Place chocolate in a large bowl. Bring cream to a simmer in a saucepan. Pour over chocolate & let sit for 5 minutes. Whisk until smooth, then chill for at least 2 hours to thicken. Pour on cake when ready to serve.
Cake recipe from HERE
Frosting recipe from HERE