Spiced Brown Sugar Snack Cake with Whipped Caramelized White Chocolate Ganache (Edit recipe)

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This spiced brown sugar snack cake with whipped caramelized white chocolate ganache is quite a mouthful to say, but it is actually a fairly simple recipe. This cake is also one of my favorite cakes I have created so far for its incredibly moist crumb, warm fall flavors, and insanely good caramelized white chocolate. Now, I'm not a white chocolate lover by any means, but by caramelizing the white chocolate, it's given more depth of flavor with beautiful notes of caramel. The beauty of making this cake in a 9x9 inch square pan and calling it a snack cake is that it is fully justified to eat this cake for breakfast or as a mid afternoon snack, because, well, it's a snack, right??

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PREP TIME

8 hours

COOK TIME

1 hour and 30 minutes

INGREDIENTS

Serves: 16

Ingredients

For the Spiced Brown Sugar Snack Cake

300 gram All Purpose Flour
150 gram Brown Sugar, (dark brown sugar)
127 gram Granulated White Sugar
2 tsp Baking Powder
1/2 tsp Salt
2 tsp Ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp ground Allspice
1/2 tsp Cardamom Seed
190 gram Unsalted Butter, room temp
113 gram Buttermilk, room temp
113 gram Plain Yogurt, room temp
2 Eggs, room temp
1 tsp Vanilla Extract, (or vanilla paste)

For the Whipped Caramelized White Chocolate Ganache

180 gram White Chocolate, see caramelization instructions below
450 gram Heavy Cream (Whipping Cream), divided

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Spiced Brown Sugar Snack Cake

Preheat the oven to 350 degrees F and line a 9x9 inch square pan with parchment paper to create a sling for easy removal.
In the bowl of a stand mixer, whisk together the flour, sugars, baking powder, salt, and spices.
Add the butter to the dry ingredients and, with the paddle attachment, beat until the mixture resembles wet sand.
Add in the buttermilk, yogurt, eggs, and vanilla, and mix until fully combined.
Pour the batter in the prepared pan and bake for about 28-30 minutes or until a toothpick inserted comes out clean. Allow cake to cool completely before frosting.

For the Caramelized White Chocolate

Preheat the oven 240 degrees F. Spread about 180g of white chocolate out on a baking sheet.
Bake the white chocolate for 5 minutes. Remove the pan and stir the white chocolate. Spread it back out evenly in the pan and bake for another 10 minutes.
Repeat the stirring and spreading process with 10 minute baking intervals for about 50-60 minutes. The white chocolate will slowly turn a caramel color with each interval.
Once it has reached the desired color, allow the caramelized white chocolate to cool and harden before using or storing for a later use.

For the Whipped Caramelized White Chocolate Ganache

In a small bowl, weigh out 150g of caramelized white chocolate.
In a small saucepan, heat 225g of the heavy cream and bring to a simmer.
Pour the heavy cream over the caramelized white chocolate and let sit for a minute or so. Stir the mixture until fully combined and all of the chocolate has melted.
Place the white chocolate, heavy cream mixture in the fridge overnight.
The next day, place the mixture in the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for a couple minutes until thick and fluffy.
Pour in another 225g of heavy cream and continue whisking until stiff peaks form.
Spread on the cooled spiced brown sugar snack cake and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	271
Fat:	19 g
Carbohydrates:	22 g
Protein:	8 g
Cholesterol:	63 g
Sodium:	172 mg
Fiber:	0 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.