Chocolate Almond Brown Sugar Cake

From I'm Dreaming of a Chocolate Christmas by Marcel Desaulniers, Wiley 2007 

Serves 10

Brown sugar, how come you taste so good? The answer is obvious once you taste this sublime composition of delicate golden brown sugar cake and bold chocolate buttercream. Just like a brown sugar cake should. Uh-huh.

Golden Almond Brown Sugar Cake

• 8 ounces (2 sticks) unsalted butter, cut into 1-tablespoon pieces, plus 1 tablespoon, melted
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups tightly packed light brown sugar
• 3 large eggs
• 1/4 cup whole milk
• 1 cup sliced almonds, toasted
• 1 teaspoon pure vanilla extract

Chocolate Amaretto Buttercream

• 22 ounces semisweet baking chocolate, coarsely chopped
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup amaretto
• 1 pound (4 sticks) unsalted butter, cut into 1-tablespoon pieces and softened

Garnish

• 14 to 16 whole toasted almonds

Make the Golden Almond Brown Sugar Cake

1. Preheat the oven to 350°F. Lightly coat two 9 × 1 1/2-inch cake pans with some of the melted 1-tablespoon butter. Line the bottom of the pans with parchment or wax paper, then lightly coat the paper with more melted butter.

2. In a sifter, combine the flour, baking powder, and salt. Sift onto a large piece of parchment or wax paper.

3. Place the brown sugar and the remaining 8 ounces butter in the bowl of a stand electric mixer fitted with a paddle. Mix on the lowest speed for 1 minute, then beat on medium for 1 minute, until soft. Stop and scrape down the sides of the bowl. Beat on medium-high for 2 minutes, until very soft. Scrape down again. Add the eggs, one at a time, beating on medium for 30 seconds after each addition, and scrape down again once all the eggs have been incorporated. Beat the mixture on medium for 30 seconds more.

4. Turn the mixer down to low and gradually add half of the dry ingredients; mix until incorporated, about 45 seconds. Very gradually add the milk and mix to incorporate, about 30 seconds. Gradually add the remaining dry ingredients and mix for 30 seconds. Add the almonds and vanilla and mix on medium for 15 seconds, until thoroughly incorporated. Remove the bowl from the mixer. Use a rubber spatula to finish mixing the ingredients until thoroughly combined. Immediately divide the batter between the two prepared cake pans, spreading it evenly. Bake on the center rack of the oven until a toothpick inserted in the center of each layer comes out clean, about 20 minutes. Remove from the oven, and cool in the pans for 5 minutes. Use a paring knife to cut between the cake and the inside edge of the pan and invert the cake layers onto parchment or wax paper-covered cake circles. Carefully peel the paper away from the bottom of each layer. Refrigerate the cake layers uncovered. If you will be finishing the cake the next day, let the layers cool to room temperature and cover each layer with plastic wrap before refrigerating.

Make the Chocolate Amaretto Buttercream:

5. While the cake is chilling, place about three quarters (16 ounces) of the chocolate in a large, heatproof bowl.

6. Combine the cream, sugar, and amaretto in a small saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring to a boil. Pour the boiling mixture over the chocolate in the large bowl. Stir with a whisk until smooth. Pour the mixture (now ganache) onto a baking sheet with sides, and spread evenly with an icing spatula. Refrigerate for 20 minutes, until chilled but not solid.

7. Place the softened butter in the clean bowl of a stand electric mixer fitted with a paddle. Mix on low for 1 minute; increase the speed to medium and beat for 2 minutes. Stop and scrape down the sides of the bowl and the paddle. Beat on medium-high for 1 minute more, until very soft. Scrape down again. Add the chilled ganache and beat on medium for 30 seconds. Scrape down again. Now beat on medium for 30 seconds more, until thoroughly combined (if you are not tempted to taste the buttercream, you are hopelessly temperate). Transfer 4 1/2 cups of the buttercream to a large bowl, and add the remaining chopped chocolate; use a rubber spatula to fold the chocolate into the buttercream. Fit a pastry bag with a star tip, and fill with the remaining 1 1/2 cups buttercream.

Assemble the Cake:

8. Remove the cake layers from the refrigerator. Use an icing spatula to spread 1 1/2 cups of the buttercream from the bowl as evenly and smoothly as possible over the top and sides of one of the inverted cake layers (baked top down). Place the second inverted layer on the buttercream and gently press it into place. Spread the remaining buttercream from the bowl onto the top and sides of the cake. With the pastry bag, pipe a circle of 14 to 16 stars, each about 1 inch high and 1 inch wide and touching the next, along the outside edge of the top of the cake. Top each star with a whole almond. Refrigerate the cake for 2 hours before serving.

9. Heat the blade of a serrated knife under hot running water and wipe dry before cutting each slice. Keep the slices at room temperature for 15 to 20 minutes before serving.

The Chef's Touch: This cake may be prepared over two days.

day 1: Bake the Golden Almond Brown Sugar Cake. Once cooled to room temperature, cover each layer with plastic wrap and refrigerate until the next day.

day 2: Make the Chocolate Amaretto Buttercream, then ice and assemble the cake as directed. Refrigerate the cake for 2 hours before slicing and serving.

If you have ample space, the cake layers may be frozen for up to 4 weeks (wrap the layers well with plastic wrap to prevent dehydration and to protect them from freezer odors). When you are ready to assemble the cake, for best results thaw the cake layers in the refrigerator for about 12 hours.

The assembled cake may be kept in the refrigerator for up to 3 days before serving. To guard the precious cake from invading odors, refrigerate it in a tightly sealed plastic container.

About I'm Dreaming of a Chocolate Christmas

No one knows chocolate like Marcel Desaulniers, whose bestselling, award-winning books have made his name synonymous with luscious chocolate desserts. Now Desaulniers has created the ultimate holiday baking book for chocolate lovers everywhere, packed with full-color photography. The 72 chocolate treats and desserts you'll find inside I'm Dreaming of a Chcolate Christmas are guaranteed to draw oohs and ahhs from your family and friends, and many are also straightforward to make - which means you'll have time to enjoy Christmas, too!