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Butterscotch Cake

Moist cake, covered in butterscotch icing, dripping with a rich, butterscotch ganaché that will make your mouth water. Brown sugar's smooth molasses flavour and butterscotch's buttery goodness shine through in a rich and decedent ganaché, topped with chocolate chips.

  • Baking
  • 1-2 hours
  • Intermediate

Tools and materials required

  • Wilton Easy Layers! Cake Pan Set
  • Wilton Cake Release

Ingredients and supplies

  • 2 teaspoons Wilton Pure Vanilla Extract
  • 320g self raising flour
  • 1/4 teaspoon salt
  • 225g butter, softened
  • 220g dark brown sugar
  • 3 eggs
  • 240ml milk
  • 310g butterscotch chips or similar
  • 120g heavy whipping cream
  • 100g solid vegetable shortening
  • 380g icing sugar
  • 45g mini chocolate chips or similar (plus additional for garnish)

Instructions

Preheat oven to 180°c. Prepare Easy Layers! 6 in. Cake Pan Set with Wilton Cake Release, using a pastry brush.

1

In large bowl, stir together flour and salt.

2

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each. Add vanilla; mix well. Add flour mixture alternately with milk, beating until just combined. Divide evenly into pans.

3

Bake 19-22 minutes, or until toothpick inserted in centre of cakes comes out clean. Cool in pan on cooling grid 5 minutes. Remove from pans; cool completely on grid.

4

For ganache, combine butterscotch chips, cream, and ¼ teaspoon salt. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until chips are almost melted. Stir thoroughly until mixture is smooth. Cool slightly. In large bowl, beat butter and shortening with electric mixer. Gradually add sugar, 100g at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Add 160g cooled butterscotch ganache and beat until well combined. Stir 45g mini chocolate chips into remaining icing.

5

To assemble, cut the crowns off of each cake layer. Place first layer on plate. Spread ¼ of icing with chocolate chips to edge; top with second layer. Continue with remaining cake layers and icing. Ice top layer and sides of cake with reserved plain icing. Refrigerate until icing is firm, about 20-30 minutes. Microwave remaining butterscotch ganache on 50% power for 15-20 seconds, or until just warm. Pour over top of chilled cake, spreading to edges and allowing to run down sides. Sprinkle additional mini chocolate chips on top. Refrigerate at least 5 minutes before cutting.

6