This is last instalment (for now) in the H&D transformation of the simple butter cake. A cake that has been around for decades and is the perfect ‘canvas’ for some experimental and edible art. I’m taking this humble little treat and showing you five really simple ways to make it very decadent.
Part Four: Chocolate Cake with Salted Walnut Brittle
Most of us love indulging in a bit of a chocolate hit, however it can get a little overwhelmingly sweet and you’re left with a slight sickly wave from this guilty pleasure. Our salted walnut brittle is the secret weapon to cut this sweetness and leave you in a much better place from this little hit of indulgence.
This recipe serves 6-8
- Butter cake mix that comes with icing as well. You can get these from any grocery store (each packet specifies its own additional ingredients & quantities similar to this). You could get the chocolate cake mix instead if you want to save some time but we like to add our own organic cocoa to the normal butter cake mix for an extra smooth chocolate hit.
- 3 heaped tablespoons of organic cocoa powder (2 for the cake mix and one for the icing)
- 150g of crushed walnuts
- 2 teaspoons of salted butter
- 1 teaspoon of brown sugar
- Make the butter cake batter as outlined on the packet and add 2 tablespoons of the cocoa powder. After baking, leave the cake to cool.
- Make the icing mix as outlined on the packet and add a tablespoon of cocoa. Spread the icing over the top of the cake evenly with a spatula or butter knife.
- In a small saucepan, melt butter and sugar for two minutes on medium heat stirring continuously until combined and syrup like consistency. Add the crushed walnuts and toss them around in the mix till the butter browns and then leave it to cool for an hour.
- When the walnut mix has cooled, it will be one hard piece so break it up to form the brittle and scatter over the cake.
This cake is so simple yet it has the complex salted walnut caramel flavours that you would find in some fancy pattiseries. Serve it on a lovely cake stand because this cake deserves to be on a pedestal. The recipe makes approximately 8 serves but you can safely estimate in excess of two serves per guest!
Oh and if you have any left over brittle, take a look at my very simple idea for bottling it up as a lovely gift.
You may also want to check out:Part One; Cappuccino Cake with Hazelnut Ganache Part Two; Orange Cake with Cream Frosting and Raspberry Coulis Part Three; Mini Cupcakes with Lemon Cheesecake Frosting
Take a look through the recipes category for four other butter cake transformation ideas and more quick, easy and decadent sweet treats.