July 30, 2015

Brown butter chocolate chip cake with bourbon caramel frosting





The same thing happens every year, I forget my blog birthday. Poor Call me cupcake. So neglected. So last week was Call me cupcake's 6th birthday. SIX YEARS of blogging. That's a long time! And it's still just as fun. Six years calls for cake.
 
To be honest I struggled to come up with something to bake, which is usually never a problem for me. Often I have too many ideas floating around in my head, but I've been lacking inspiration lately, and most of all I've been procrastinating everything. And I mean everything.
Anyway, I started thinking of brown butter. I really like brown butter. Why not bake something with it? Ok, I'll bake something with it. That's pretty much how it went down in my head. Because who can sit around and wait for inspiration? I know I can't. I just have to make something and hope it turns out well. And it turned out really, really well I think.
So here's to Call me cupcake and all you lovely people who have followed along on this journey, I hope we get to spend many more years together in this little space I decided to create six years ago.











BROWN BUTTER CHOCOLATE CHIP CAKE 
WITH BOURBON CARAMEL FROSTING


INGREDIENTS 
BROWN BUTTER CHOCOLATE CHIP CAKE
Recipe adapted from Raspberri cupcakes

Remember that the brown butter needs to be prepared ahead of time as it takes some time for it to solidify!

300 g unsalted butter
2 1/2 cups (360 g) all purpose flour
4 tsp baking powder
1/4 tsp salt
1 cup (240 ml) milk
1 tsp pure vanilla extract
1 1/2 cup (330 g) granulated sugar
4 large eggs
150 g chocolate chips or chopped chocolate (I used 75 g milk chocolate and 75 g dark chocolate)

BOURBON CARAMEL
2/3 cup (150 ml) heavy cream
1 cup (225 g) granulated sugar
1 scant stick (100 g) cold butter, in cubes
1/2 tsp sea salt flakes
2 tbsp bourbon (can be omitted)

BOURBON CARAMEL FROSTING
4 large egg whites (approximately 150 g)
3/4 cups + 1 1/2 tbsp (180 g) granulated sugar
2 sticks + 2 tbsp (250 g) butter, at roomtemperature, cut in cubes
1/2 cup bourbon caramel (recipe above)

TOPPING
Apricots
Peaches
Cherries


INSTRUCTIONS
BROWN BUTTER
1. Place butter in a small saucepan on medium heat and stir until it melts completely.
2. Continue cooking, stirring frequently until the milk solids turn brown and the butter smells nutty, about 5-10 minuter longer. Take care not to burn (it will continue to brown even after you remove it from the heat, so take it off early).
3. Scrape the melted butter and browned bits into a small bowl and chill until almost solidified but still soft enough to be beaten with an electric mixer (about 20-30 minutes in the freezer, an hour or so in the fridge).


BROWN BUTTER CHOCOLATE CHIP CAKE
1. Preheat oven to 175°C (350°F). Grease and flour three 15 cm (6 inch) cake pans.
2. Combine flour, baking powder and salt in a bowl, set aside. Mix milk and vanilla in a measuring jug, set aside.
3. Beat browned butter and sugar together in a large bowl until pale and creamy, about 5 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Alternately add flour mix and milk mixture, beginning and ending with flour mixture. Beat until smooth. Add the chocolate chips and stir until blended.
6. Pour equal amounts of mixture into prepared tins and bake until a skewer inserted into the centre comes out clean and the outside is golden, about 34-37 minutes. Make sure not to over bake (or the cake will be very dry) so start checking after 30 minutes.
7. Let the cakes cool in the tins for 15 minutes, then carefully turn them out on to a wire rack to cool completely.


BOURBON CARAMEL
1. Gently heat the cream in a small saucepan. Set aside.
2. Put the sugar in another saucepan and heat on medium high until the sugar starts melting around the edges. Carefully swirl the sugar with a heatproof spoon until all the sugar has melted. If you’re using a baking thermometer, the sugar should be about 338°F (170°C).
3. Add the butter, piece by piece, and stir until melted. Carefully add the warm cream (it will bubble up!) little by little and stir until smooth.
4. Pour caramel into a jar and let cool 10 minutes before adding salt and bourbon. Leave the caramel to cool to room temperature while you make the frosting.


BOURBON CARAMEL FROSTING
1. Pour egg whites and sugar in a clean and heatproof bowl (preferably stainless steel or glass). Put the bowl over a saucepan with simmering water. The bowl should fit snugly, and the water should not be touching the bowl.
2. Whisk the sugar and eggs with a whisk constantly until the mixture reaches about 65°C (about 140-150°F). If you don’t have a sugar thermometer, just rub some mixture between your fingers. If the sugar has melted and mixture is hot to the touch, it's ready.
3. Remove the bowl from the heat, beat until white, fluffy and cool with a stand- or electric mixer. This step can take about 5-10 minutes.
4. When the bowl feels cool to the touch, start adding the butter, piece by piece. Don’t worry if the mixture looks curdled and soupy just keep beating until smooth! Add the caramel and beat until completely smooth.


ASSEMBLY
1. If cakes are rounded on top, even out with a knife. Cut all three cake layers in half using a sharp serrated knife (you'll end up with six thinner layers). Put the first layer on a cake board or a cake stand. Drizzle a couple of teaspoons of caramel on top of the layer. Spread frosting on the first layer. Add the next layer and repeat until you've used up all six layers
2. Spread a thin layer of frosting all over the cake (this is the crumb coating layer, to hold all the crumbs in place) using an offset spatula. Put the cake in the fridge for about 10 minutes or until the crumb coating layer has firmed up a bit (leave the bowl of frosting in room temperature).
3. Spread the remaining frosting all over the cake until cake is smooth. For a totally even and smooth surface, dip an offset spatula in warm water and dry it between every pass. Works like a charm!
4. Decorate the cake with halved apricots and slices of peach, cherries and pour some extra caramel over the cake (just make sure it's cold enough or the buttercream will melt). Serve each cake slice with extra peach slices (this cake is absolute heaven paired with peach!) and caramel sauce.


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43 comments:

  1. Wow. This is absolutely gorgeous and it sounds incredible. Brown all the butter!

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  2. Happy birthday, Call me cupcake! Love your blog, Linda! Always so beautiful and inspiring!

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  3. Happy blogoversary! Your cakes are always so inspiring...look forward to every post! :)

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  4. Absolument magnifique ! Bravo Linda

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  5. Happy birthday to Call me Cupcake!
    6 Years is a very long time, but lucky for us we get to enjoy your beautiful photography and delicious looking recipes.
    This cake is absolutely gorgeous!
    Many more years to come... Cheers!

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  6. I am sooo in deep love with this cake and I cant stop myself from drooling over the keyboard!! :DD So perfect Linda..

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  7. I can't even express how insanely beautiful this cake is!Happy 6th Birthday and thank god you started this blog! :) Endless inspiration ;)

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  8. oh this is great. thanks for the recipe.

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  9. Goodness graciousness! This looks desperately yummy and the images (like ALWAYS) are sooooo beautiful! I hope there are many years to come, too! <3

    Happy Birthday, Sweet Blog!! <3

    xxo

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  10. omg! some of the best pictures I have ever seen!

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  11. Alltså, ÄLSKAR också brown butter! Låter dögott, det här receptet. Åh jag önskar att jag hade tiden och orken och modet till att baka! Är verkligen inte bakperson. Hoppas att det förändras, typ snart. Eller att du bjuder på denna kaka nån gång ;D Kram!

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  12. Happy blog birthday Linda, thank you for being such a huge inspiration! I hope that your wonderful creations, styling and photography will continue to delight for many more years to come. Louise x

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  13. W O W ! Finaste bilderna nånsin!
    Älskar att du bara blir bättre och bättre på det du gör! Till stor glädje för oss andra.

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  14. this is so stunning!!!!! happy blogoversary :)

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  15. Another one of your amazing cakes, Linda. It looks so gorgeous and I bet it tasted just as good as it looks. You can't go wrong with brown butter.

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  16. This is literally the most gorgeous cake I have ever seen. Happy, happy day! <3

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  17. Love your pictures! And the recipe looks great ;)!

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  18. It looks like unbelievable gorgeous
    Happy birthday!!!!
    Andrea

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  19. Happy birthday! Call me cupcake: my favorite food blog ever!
    Regards from Barcelona!

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  20. Happy 6th blogiversary, wow! I'm so happy you started your blog six years ago because it is so beautiful. This cake is magnificent. That is all.

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  21. Oh Lord have mercy, I can't even deal with that drip drip-drop! Wonderful, as always! And what an interesting way of writing..I mean that font on the pic!

    http://www.itislovelyfood.com/

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  22. Happy birthday to such a gorgeous blog! Love your images so much <3

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  23. Gorgeous photos!
    x M.
    http://nevermindnm.blogspot.com/

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  24. I know some people (!) try to forget their birthday once they've reached certain age..;) Happy belated birthday! :) I'll have a slice of that cake with pleasure!!!

    www.allnnothing.com

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  25. Lovely Cake. Beautiful photography.
    http://articledunia.com/chocolate-cake-treat-chocolate-lovers-with-satisfactory-bite/

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  26. This cake looks in every way perfect!

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  27. This cake and all the pictures are absolutely beautiful. Karen

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  28. Not only does the recipe look great, but once again the photography is amazing, Linda.

    Ron
    ( ;-} >

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  29. This looks just divine!

    http://xoxobella.com

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  30. What a fantastic cake! It looks incredible and should taste amazing. Wonderful.
    Eva (ichmussbacken.com)

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  31. Bellissima! The light and the color is a couple of pictures remind me of one of Henri Rousseau's paintings. Love it.

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  32. Åh vilka fantastiska fotografier. Blir lycklig av att se dem.

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  33. I LOVE everything you create dear Linda and I wish you many many more years of creativity, work and beauty on your blog!

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  34. YAY Linda!!!!!!! Happiest of blog birthdays to you and Call Me Cupcake -- thank you for being the most radiant inspiration and one of the first blogs I ever followed. This cake is stunning. Brown butter chocolate chip with bourbon caramel? Every word of that and every photo of it is perfection.

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  35. Happy blog birthday! The cake looks divine. I wish my food pictures turned out as well as yours!!

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  36. The cupcakes sound great. Your photographs are gorgeous! Thanks for posting them. -- Laura Hoffman, PS I play lacrosse so I can eat great cupcakes like these. Bring some to Canandaigua NY please!

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  37. Just saw this post and wanted to say that your photos look absolutely gorgeous and the cake is amazing! 6 layers to celebrate six years of blogging, congratulations!! :) X

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  38. Your pictures are stunning, hope some day I'll make my pictures half beautyful as you do. Big hughs

    Hey, that is so cute. Nice to meet you. I invite you to join my blog and being friends ^_^ , although I write in spanish its very easy to use the translation button at the top. ¡See you soon!

    Sugar Palace

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  39. So pretty and looks delicious!! Will definately try this recipe :)

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  40. This cake is one of my absolute favorites of yours. The bourbon caramel frosting is divine!

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  41. That looks delicious! Can't wait to try it! Mahin

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  42. Your cakes are always so inspiring...look forward to every post! :) @ cake recipe very nice and usefull.

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