Chocolate Butterscotch Cake Recipe

This three-layer chocolate butterscotch cake is moist. It has butterscotch icing. The icing is chocolate cream cheese and the drizzle is butterscotch.

Ingredient

– 2 ½ cups All-purpose flour – 1 cup Dutch process cocoa powder – 1 ¾ cup White granulated sugar – 2 ½ teaspoon Baking powder – 1 ½ teaspoon Baking soda – 1 teaspoon Salt – ¾ cup Oil canola or vegetable – 2 teaspoon Pure vanilla extract – 1 cup Buttermilk room temperature – 4 Large eggs room temperature – 1 cup Hot water – 1 cup Butterscotch chips 1 ½ bag – ⅛ teaspoon Salt – ⅓ cup Heavy cream – 8 oz Cream cheese room temperature – 1 ½ cups Unsalted butter slightly cold – 5 cups Powdered sugar sifted – 1 cup Cocoa powder – 2 teaspoon Pure vanilla extract – ¼ teaspoon Salt – ¼ cup Heavy cream – 1 cup Butterscotch chip – ⅛ teaspoon Salt – ⅓ cup Heavy cream

Direction

Preheat the oven to 350°F. Spray three 8-inch cake pans with non-stick baking spray. Use 8-inch parchment circles to line bottoms. Spray again.Place flour and cocoa powder in a bowl. 

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Mix oil, vanilla, buttermilk, and 4 eggs in another basin. Slowly add hot water.Combine wet and dry components. Combine.Divide batter into three cake pans. Bake 25-28 minutes. When a toothpick comes out clean, the cakes are done.

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Place cakes on a cooling rack after 10 minutes in pans. Cool the cakes completely before using.Heavy cream in a sauce pan over medium-low heat. Heat steam. Set low heat. Add salt and butterscotch chips to cream.

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Let butterscotch chips melt. Mix everything with a rubber spatula until melted. Pour into basin.Wait 2 hours. Mix occasionally. It feels like pudding at room temp. Ganache should be whisked for 2 minutes on high in a mixer.

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Allow butter to cool on the counter for 30 minutes. Sift sugar and cocoa powder while waiting.Mix cream cheese and butter on high for 3 minutes. Add powdered sugar/cocoa powder slowly. Should be thick. Scrape bowl.

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Mix in vanilla, salt, and heavy cream. Mix on high until frothy and lightened.Medium-low heat the heavy cream in a sauce pan. Heat to steam. Set heat to low. Add butterscotch chips and salt to cream.

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Wait for butterscotch chips to melt. Mix everything with a rubber spatula until melted. Pour into basin. Freeze for 15-20 minutes. Stir every 5 minutes until barely heated.

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Finish cake icing. Icing solidifies after 10 minutes in freezer.Put butterscotch drops on cake. Pour half drip on cake. Drizzle butterscotch over the cake using an offset spatula. Pour leftover drip on. Increase butterscotch chips.

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also see

also see

Butterfinger Cake Recipe