Halloween is coming up, so I wanted to create a Halloween-inspired cake!
And if there’s a pairing I love, then it’s chocolate and brown butter.
That’s why I decided to make this dark chocolate cake that’s perfectly balanced with toasted notes from brown butter and a caramelized flavor from brown sugar.
If you’d like to try a different cake design, you can easily swap it with one of the designs from my other recipes.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
Day 1
Brown Butter & Milk Chocolate Whipped Ganache:
- 1.5 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
- 110 g butter (to make 80 g brown butter)
- 370 ml heavy cream (min. 35%)
- 50 g glucose syrup
- 100 g milk chocolate (33%)
- 80 g white chocolate (28%)
- a pinch of sea salt
- To make the brown butter: Heat the butter in a small pot until it melts. It will then sputter and start to foam. When the butter starts getting darker, stir until all the butter has a dark caramelized color and smells nutty. Make sure not to make it too dark (see my YouTube tutorial for reference), as this will give a bitter taste.
- Pour the brown butter into a small container and let it set in the freezer, stirring every 5 minutes, until it has the consistency of soft butter.
