Birthday Cake!

For my mom's birthday, we had the whole family over for dinner to celebrate. She looooves a good rich chocolate frosting and wanted a moist cake, maybe with caramel, maybe with brown sugar. I think I achieved success!

Brown Sugar Butter Cake

(Adapted from Gourmet)

This recipe makes 1 - 9 inch round so I doubled it. My other changes in italics

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

Scant 1/2 teaspoon salt

1 1/2 sticks unsalted butter, softened

1 cup sugar (I subbed 1/2 of sugar for dark brown sugar)

1 whole large egg plus 1 large egg yolk

1 1/2 teaspoons grated orange zest (Omitted)

1 1/2 teaspoons pure vanilla extract

3/4 cup whole milk

Garnish: Confectioners sugar (omitted)

Preparation

Preheat oven to 375°F with rack in middle. Butter a 9-inch round cake pan, then line bottom with a round of parchment paper and butter parchment. Lightly dust with flour.
Whisk together flour (1 3/4 cups), baking powder, and salt.
Beat together butter and sugar with an electric mixer until pale and fluffy, about 5 minutes. Add whole egg, yolk, zest, and vanilla and beat 1 minute. At low speed, mix in flour mixture and milk alternately in batches.
Spread batter in cake pan and bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool cake in pan 10 minutes, then turn out onto a rack.

The cake was great - so buttery and moist!

Caramel Sauce for Layers

(Adapted from Gourmet)

I cut each cake layer in half and in between I layered some homemade caramel sauce. I used this recipe:

1 cup heavy cream

1/2 cup packed light brown sugar (I used Dark)

1 tablespoon light corn syrup

1 teaspoon pure vanilla extract
Equipment: a candy thermometer

Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.
Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

I let the sauce set in the fridge and it separated into a thick layer on top which it what I used between the layers. I drizzled the remainder over the frosted cake.

Chocolate Frosting

(From Cooks Illustrated)

This recipe was so so easy, quick and is fabulously rich. I also made it here.

Foolproof Chocolate Frosting

Makes 3 cups

20 T unsalted butter, softened
1 cup confectioners sugar
3/4 cup cocoa
pinch salt
3/4 cup light corn syrup
1 tsp vanilla
8 ounces chocolate (I used unsweetened), melted and cooled slightly

In food processor (NOT your KASM), process butter, sugar, cocoa, and salt until smooth, about 30 sec. Scrape sides as needed. Add corn syrup and vanilla and process to just combined, 5-10 sec. Scrape sides, and add chocolate and pulse to smooth and creamy, 10-15 sec. Frosting can by used immediately or held (longer than 3 hrs, chill covered and let stand at room temp for an hour prior to use). Yummmmm