Butterscotch Baileys Mudcake

January 28, 2016 12:30 pm Published by

I thought it was about time I passed on some cake recipes for you to make your own Whipped Cake Co styled cakes at home. It’s one thing to post a spectacular cake design but we don’t often pay homage to the beautiful layers of cake underneath; and the layers are the most important part! After all, it isn’t a cake without the actual cake.

I have broken this recipe down into parts so that you can omit or use any part of it that you would like, don’t like or don’t have time for. Remember there are no rules! For this cake in particular I used brown butter and chocolate icings to fill the two types of cakes and drizzled butterscotch caramel in between each layer.

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Be creative and have fun decorating your masterpieces. Don’t forget to tag me in your photos so I can see your finished products!

 


Butterscotch Mudcake

Ingredients
125 grams white chocolate
125 grams salted butter
3/4 cup brown sugar
50mls water
50mls butterscotch schnapps
1/2 tsp vanilla bean paste
1 cup plain flour
1/2 cup self raising flour
1/4 cup sour cream
1 egg lightly beaten

Method

  1. Preheat the oven to 160ºC. Line a 6 inch cake tin with baking paper.
  2. Place the first 6 ingredients in a small saucepan over medium heat and stir until melted and completely combined.
  3. Sift the flours into a medium bowl.
  4. Add sour cream and the melted chocolate mixture in with the flours and whisk until combined.
  5. Add the eggs and whisk until combined.
  6. Pour into cake tin and bake for approximately 1.5 hour or until a skewer comes out clean.

 

Baileys Mudcake

Ingredients
125 grams white chocolate
125 grams salted butter
3/4 cup castor sugar
50mls water
50mls baileys
1/2 tsp vanilla bean paste
1 cup plain flour
1/2 cup self raising flour
1/4 cup sour cream
1 egg lightly beaten

Method

  1. Preheat the oven to 160ºC. Line a 6 inch cake tin with baking paper.
  2. Place the first 6 ingredients in a small saucepan over medium heat and stir until melted and completely combined.
  3. Sift the flours into a medium bowl.
  4. Add sour cream and the melted chocolate mixture in with the flours and whisk until combined.
  5. Add the eggs and whisk until combined.
  6. Pour into cake tin and bake for approximately 1.5 hour or until a skewer comes out clean.

 

Butterscotch Caramel Sauce

Ingredients
½ cup caster sugar
45g salted butter
¼ cup thickened cream
2 tsp butterscotch schnapps
¼ tsp vanilla bean paste

Method

  1. Place the sugar in a small saucepan over medium heat.
  2. The sugar will form clumps and will eventually melt down. Keep stirring the mixture until it turns a golden brown colour but be careful not to burn the mixture; it will colour very quickly once the sugar has melted down.
  3. Once the sugar is melted, and to your desired colour, add the butter. The mixture will bubble so be careful not to burn yourself. Stir the butter into the mixture until it is completely melted and combines with the sugar.
  4. Slowly pour the cream into the caramel and stir continuously. Once combined allow the mixture to boil for one minute.
  5. Remove from the heat and stir in the schnapps and vanilla bean paste. Let cool and transfer to a container.

 

Brown Butter Icing

Ingredients
125 grams salted butter
1 cup icing sugar, sifted
1/2 tsp vanilla bean paste

Method

  1. Melt butter in a small saucepan over medium heat and let simmer. Butter will begin to turn a golden brown colour and once it does take it off the heat immediately.
  2. Transfer butter to a heat proof bowl and place in the fridge to set.
  3. Once the butter has set, but is soft to touch, whip in a mixer on high speed until the mixture is light and fluffy.
  4. Add vanilla bean and mix to combine. Add icing sugar, and once combine, whip again on high for 1-2 minutes.

Chocolate Buttercream

Ingredients
150 grams salted butter
1 cup icing sugar, sifted
1/4 cup cocoa, sifted
1/2 tsp vanilla bean

Method

  1. Whip butter in a mixer on high speed until it is light and fluffy.
  2. Add vanilla bean and mix to combine.
  3. Add icing sugar and cocoa and once combine, whip again on high for 1-2 minutes.

 

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