My description for this dessert is the triple D of all my cake recipes: Divine, Decadent and Delicious! Simply out of this world and you must give it a try!
Brown sugar, honey and milk makes this cake rich but not too sweet; creamy, fluffy mascarpone cheese frosting elevates this cake to a velvety smooth heavenly dessert. Topped with warm butterscotch, this recipe will make any special occasion such as an anniversary, wedding, or birthday a sweet elegant harmony to be forever remembered.
Last year she traveled from Bern to LA for our celebration; and the year before, we both met up at the Maldives Islands to celebrate. This year, it appears we will be apart for our birthdays, but I know we will both hold each other close in our hearts.
So my dear friend Anja, this recipe is dedicated to you in celebration of your birthday! Since I can't be with you, I thought you would enjoy making this decadent cake recipe along with our loyal Savorychic readers. It is lightly sweet, creamy, and out of this world delicious with the use of dark brown sugar, honey and mascarpone cheese. Just when you think these delightful combinations are sure to render an exquisite cake, butterscotch dressing on top takes this cake out of this world. Happiest of Birthday wishes to you and may you continue to be blessed all the days of your life.
Berries of all kind not only help to garnish this cake but also balance the sweet with a little tart. Anja loves berries, therefore, I insist having either strawberries, blueberries, or raspberries to serve on the side.
1 stick unsalted butter; room temperature soft
1 cup dark brown sugar
2 eggs; room temperature
1 tablespoon honey
1 teaspoon vanilla extract
1 1/4 cup flour
1 1/2 tsp baking powder
pinch of salt
1/2 cup milk; room temperature
Preheat oven to 350 degrees F
In a small bowl swift together flour, baking powder and salt.
In a large mixing bowl using an electric mixer whip butter until smooth and slowly blend in brown sugar; mix for 5 minutes. Beat in eggs one at a time until mix turns a light color ; approximately 2-3 more minutes. Add milk, honey, vanilla extract and mix until well blended- followed by 1/2 cup of flour mix. Continue to mix well and add remaining flour. Grease thoroughly two non-stick 8" round cake pans. Evenly pour half of batter into one pan and the remaining half in the other. Bake in the oven for 35-40 minutes or until the middle of cake is baked- test by inserting a toothpick in the center of the cake which should render it clean. Cool and unmold.
1/2 cup mascarpone cheese; room temperature
1 cup heavy whipping cream
1/4 cup powdered sugar
In a dry cold glass bowl, using an electric mixer, mix cream and sugar until thick peaks appear. Fold in mascarpone cheese.
Place one layer of cake on serving platter. Spoon 1/3 of cream on top of cake and spread evenly. Place second layer of cake and use remaining cream to decorate and cover entire cake.
1/2 stick unsalted butter- melted
1/4 cup dark brown sugar
1/4 cup milk
1 1/4 cup powdered sugar
When ready to serve, in a saucepan over medium low, blend unsalted butter with 1/4 cup each of dark brown sugar and milk. Stir to well incorporate all ingredients together. Add powdered sugar; stir until silky smooth. Remove from heat and drizzle on top of cake to serve.