If you’re looking for a tantalizing treat that will leave a lasting impression, indulge in the delectable Burn Away Cake. This masterpiece of confectionery art not only satisfies your taste buds but also transports you into a realm of culinary pleasure. With its rich, smoky flavor and tantalizing aroma, the Burn Away Cake is a true symphony of flavors that will awaken your palate and leave you craving more.
The secret to this extraordinary cake lies in the skillful blending of luscious dark chocolate, aromatic spices, and a hint of mezcal, a traditional Mexican spirit. The result is a harmonious fusion of flavors that dances upon your tongue, teasing your taste buds with its captivating complexity. As you savor each bite, the smoky notes of the mezcal mingle seamlessly with the rich sweetness of the chocolate, creating a culinary experience that is both indulgent and unforgettable.
Prepare to embark on a culinary adventure as you delve into the intricate world of the Burn Away Cake. Its creation requires patience and precision, ensuring that each element is carefully crafted to achieve the perfect balance of flavors. From the velvety smooth chocolate ganache to the crisp, delicate layers of cake, every component plays a vital role in the symphony of tastes that await you. So, gather your finest ingredients and embrace the joy of baking this delectable masterpiece. Let the Burn Away Cake ignite your senses and transport you to a realm where flavors ignite and memories are made.
Selecting the Right Ingredients
Choosing the ideal ingredients is crucial for crafting a delectable Burnley Burn Away Cake. Here’s a detailed guide to help you select the finest components:
Flour
The foundation of your cake lies in the flour you choose. Use high-quality plain flour, also known as all-purpose flour, for optimal results. It provides a balanced gluten content, creating a tender yet sturdy cake.
| Flour Type | Gluten Content | Suitable for Burnley Burn Away Cake |
|---|---|---|
| Plain Flour (All-Purpose Flour) | Moderate | Yes |
| Bread Flour | High | Not recommended |
| Cake Flour | Low | Not recommended |
Avoid using bread flour as it contains excessive gluten, resulting in a dense and chewy cake. Similarly, cake flour, with its low gluten content, will produce a crumbly and dry cake.
Preparing the Cake Batter
Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×13 inch baking pan.
Creating the Wet Ingredients Mixture
In a large bowl, whisk together the melted butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Forming the Dry Ingredients Mix
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing as it can result in a tough cake.
Incorporating the Sour Cream and Milk
In a small bowl, whisk together the sour cream and milk. Gradually add the wet ingredients mixture to the batter, alternating with the dry ingredients. Begin and end with the dry ingredients to prevent lumps from forming.
Preparing the Caramel Sauce
Creating the perfect caramel sauce is an essential step in making a delicious Burn Away Cake. Here’s a detailed guide to help you achieve that velvety-smooth texture and rich flavor:
Gathering Ingredients:
| Ingredient | Amount |
|---|---|
| Granulated Sugar | 1 cup |
| Light Corn Syrup | 1/4 cup |
| Unsalted Butter | 1/2 cup |
| Heavy Cream | 1/2 cup |
| Vanilla Extract | 1 teaspoon |
Instructions:
1. In a medium saucepan, combine the granulated sugar and corn syrup. Heat over medium heat, stirring constantly until the sugar dissolves and turns a deep amber color. Do not overcook, as the caramel can quickly burn.
2. Remove the saucepan from the heat and carefully add the butter. Stir vigorously until the butter is completely melted and incorporated into the caramel.
3. Slowly pour in the heavy cream while whisking constantly. The mixture will bubble and sputter, but continue whisking until it becomes smooth and creamy. If the sauce is too thick, add a splash of water; if it’s too thin, cook it over low heat for a few minutes.
4. Remove the sauce from the heat and stir in the vanilla extract. Let it cool slightly before using.
Choosing a Cake Pan
The type of cake pan you choose will depend on the size and shape of the cake you want to make. For a burn away cake, you will need a pan that is at least 10 inches in diameter and 2 inches deep. The pan should have straight sides and a removable bottom. You can also use a bundt pan, but you will need to grease and flour it well to prevent the cake from sticking.
Round Cake Pan
Round cake pans are the most common type of cake pan. They are available in a variety of sizes, from 6 inches to 12 inches in diameter. Round cakes are perfect for making layer cakes, bundt cakes, and angel food cakes.
Square Cake Pan
Square cake pans are also a popular choice for baking cakes. They are available in a variety of sizes, from 8 inches to 12 inches square. Square cakes are perfect for making sheet cakes, brownies, and bars.
Rectangular Cake Pan
Rectangular cake pans are a good choice for baking large cakes. They are available in a variety of sizes, from 9×13 inches to 11×15 inches. Rectangular cakes are perfect for making sheet cakes, pound cakes, and fruitcakes.
| Cake Pan Type | Size | Shape | Uses |
|---|---|---|---|
| Round | 6-12 inches | Round | Layer cakes, bundt cakes, angel food cakes |
| Square | 8-12 inches | Square | Sheet cakes, brownies, bars |
| Rectangular | 9×13 inches to 11×15 inches | Rectangular | Sheet cakes, pound cakes, fruitcakes |
Baking the Cake
Baking a Burn Away Cake is not a difficult process, but it does require some patience and attention to detail. Here are the steps on how to bake a Burn Away Cake:
1. Preheat the oven
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Grease and flour the pan
Grease and flour a 9×13 inch baking pan.
3. Mix together the dry ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
4. Mix together the wet ingredients
In a large bowl, whisk together the milk, oil, and eggs.
5. Combine the wet and dry ingredients
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5.1. If you want to add flavors or fillings, this is the step to do so. Some ideas include:
| Flavors | Filling |
|---|---|
| Chocolate | Chocolate chips, ganache, or frosting |
| Vanilla | Fruit preserves, whipped cream, or custard |
| Strawberry | Fresh strawberries, strawberry jam, or strawberry frosting |
| Lemon | Lemon zest, lemon juice, or lemon frosting |
6. Pour the batter into the prepared pan
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Making the Caramel Glaze
Creating the perfect caramel glaze is a crucial step in crafting an unforgettable burn away cake. Follow these detailed instructions to ensure a rich, luscious, and visually stunning glaze:
Step 1: Prepare the Sugar
In a heavy-bottomed saucepan, combine granulated sugar, water, and corn syrup. Stir until the sugar is completely dissolved.
Step 2: Heat and Simmer
Over medium heat, bring the sugar mixture to a boil without stirring. Reduce heat to medium-low and simmer until the mixture turns a deep amber color, stirring occasionally to ensure even cooking.
Step 3: Add Cream
Carefully remove the saucepan from heat and gradually add heavy cream while whisking constantly. The mixture will bubble vigorously, so be cautious and wear heat-resistant gloves.
Step 4: Bring to a Boil
Return the saucepan to medium heat and bring the mixture to a full boil, stirring constantly. Continue boiling until the glaze thickens slightly and coats the back of a spoon.
Step 5: Remove from Heat
Once the desired consistency is achieved, remove the saucepan from heat and stir in butter and vanilla extract. Let the glaze cool slightly before using.
Step 6: Adjust Consistency and Flavor (Optional)
If the glaze is too thick, add a small amount of water or cream and whisk until well combined. If it is too thin, simmer for a few additional minutes until it thickens. You can also adjust the flavor by adding additional vanilla extract or a pinch of salt to taste.
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 cup |
| Water | 1/4 cup |
| Corn syrup | 1 tablespoon |
| Heavy cream | 1 cup |
| Butter | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
Assembling the Cake
Now that all the components of your Burn Away Cake are prepared, it’s time to assemble this stunning masterpiece:
7. Layer the Cake
Time to construct the cake’s alluring layers:
- Place the first layer of vanilla cake on a cake stand or serving plate. Spread a generous layer of strawberry compote over the top.
- Repeat the process with the remaining cake layers, alternating between strawberry compote and vanilla custard.
- Top off the cake with the final vanilla cake layer and spread the remaining vanilla custard evenly over the surface.
| Layer | Filling |
|---|---|
| 1st Layer | Strawberry Compote |
| 2nd Layer | Vanilla Custard |
| 3rd Layer | Strawberry Compote |
| 4th Layer | Vanilla Custard |
| Top Layer | Vanilla Custard |
With each layer stacked and filled, the cake’s height and grandeur will leave you in awe.
Decorating the Cake
1. Create a Buttercream Frosting
In a large bowl, cream together softened butter, confectioners’ sugar, milk, and vanilla extract until light and fluffy.
2. Frost the Cake
Spread the buttercream evenly over the cooled cake, ensuring a smooth and even finish.
3. Make a Swiss Meringue Buttercream
Whip egg whites, sugar, and water over a double boiler until stiff peaks form. Add softened butter and whip until light and fluffy.
4. Decorate with Swiss Meringue Buttercream
Pipe the Swiss meringue buttercream onto the cake using a variety of tips to create intricate designs and embellishments.
5. Use Fondant for Intricate Details
Roll out thin sheets of fondant and cut out shapes to create detailed decorations, such as flowers, figurines, or geometric patterns.
6. Add Edible Sprinkles or Nonpareils
Sprinkle edible sprinkles or nonpareils over the buttercream or fondant to add color, texture, and sparkle.
7. Create a Glazed Finish
Heat apricot jelly or honey and brush it over the cake to create a glossy and semi-transparent finish.
8. Additional Piping Techniques
Experiment with various piping tips to achieve unique effects:
| Tip | Description |
|---|---|
| Star Tip | Creates swirls, rosettes, and borders. |
| Round Tip | Used for writing, dots, and filling. |
| Basketweave Tip | Creates a woven basket-like pattern. |
| Grass Tip | Simulates the appearance of grass or hair. |
| Leaf Tip | Used to pipe realistic-looking leaves and petals. |
Storing the Cake
Burnt Away Cake can be enjoyed for several days if stored properly. Here are some tips for storing your cake:
At Room Temperature: Store your cake in an airtight container at room temperature for up to 2 days.
In the Refrigerator: Wrap your cake tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 4 days.
In the Freezer: Burnt Away Cake can be frozen for up to 2 months. Wrap your cake tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container.
Tips for Thawing Frozen Burnt Away Cake
To thaw your frozen Burnt Away Cake, remove it from the freezer and let it thaw overnight in the refrigerator or at room temperature for several hours.
Microwave: You can also thaw your cake in the microwave on the defrost setting for 30 seconds to 1 minute. Check the cake frequently to prevent overheating.
Toaster Oven: Wrap your frozen cake in aluminum foil and place it in a toaster oven set to the lowest temperature. Heat the cake for 10-15 minutes, or until thawed.
Additional Tips
Burnt Away Cake can be difficult to slice when cold. If you are planning to serve your cake cold, allow it to come to room temperature for 30 minutes before slicing.
Burnt Away Cake is a delicious and decadent dessert that is easy to make and store. It can be enjoyed for several days, so it is a great option for parties and gatherings.
| Storage Method | Storage Time |
|---|---|
| Room Temperature | 2 days |
| Refrigerator | 4 days |
| Freezer | 2 months |
Troubleshooting Common Problems
1. The cake is too dry.
This can be caused by overbaking the cake, not adding enough liquid to the batter, or using too much flour. To fix this, try baking the cake for a shorter amount of time, adding a little more liquid to the batter, or using less flour.
2. The cake is too moist.
This can be caused by underbaking the cake, adding too much liquid to the batter, or using too little flour. To fix this, try baking the cake for a longer amount of time, adding a little less liquid to the batter, or using more flour.
3. The cake is too dense.
This can be caused by using too much flour, not adding enough leavening agents (such as baking powder or baking soda), or overmixing the batter. To fix this, try using less flour, adding more leavening agents, or mixing the batter less.
4. The cake is too crumbly.
This can be caused by using too much flour, not adding enough liquid to the batter, or overmixing the batter. To fix this, try using less flour, adding more liquid to the batter, or mixing the batter less.
5. The cake is too brown.
This can be caused by baking the cake at too high of a temperature, baking the cake for too long, or using too much sugar in the batter. To fix this, try baking the cake at a lower temperature, baking the cake for a shorter amount of time, or using less sugar in the batter.
6. The cake is too pale.
This can be caused by baking the cake at too low of a temperature, baking the cake for too short of a time, or using too little sugar in the batter. To fix this, try baking the cake at a higher temperature, baking the cake for a longer amount of time, or using more sugar in the batter.
7. The cake has a burnt bottom.
This can be caused by baking the cake at too high of a temperature or placing the cake on a dark baking sheet. To fix this, try baking the cake at a lower temperature or placing the cake on a light-colored baking sheet.
8. The cake fell in the middle.
This can be caused by using too much baking powder or baking soda, overbeating the batter, or not baking the cake long enough. To fix this, try using less baking powder or baking soda, mixing the batter less, or baking the cake for a longer amount of time.
9. The cake has a hole in the middle.
This can be caused by not mixing the batter well, using too much baking powder or baking soda, or overbeating the batter. To fix this, try mixing the batter more thoroughly, using less baking powder or baking soda, or mixing the batter less.
10. The cake is lopsided.
This can be caused by using an uneven baking pan, not leveling the cake batter before baking, or not baking the cake long enough. To fix this, try using an even baking pan, leveling the cake batter before baking, and baking the cake for a longer amount of time.
How to Make a Burn Away Cake
A burn away cake is a visually stunning and delicious dessert that is perfect for any special occasion. It is made with a combination of cake batter and meringue, which is then baked until the meringue browns and forms a crisp shell. The cake is then inverted and the meringue is burned away with a blowtorch, revealing the tender and moist cake inside.
To make a burn away cake, you will need the following ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg white
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
Instructions:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour an 8-inch cake pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together the milk, oil, vanilla, and egg.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the meringue. In a clean bowl, beat the egg white and cream of tartar until stiff peaks form.
- Gradually add the sugar while continuing to beat until the meringue is glossy and stiff.
- Spread the meringue over the top of the cooled cake.
- Use a blowtorch to brown the meringue until it is golden brown.
- Invert the cake onto a serving plate and serve immediately.
People Also Ask
What is a burn away cake?
A burn away cake is a cake that is made with a combination of cake batter and meringue. The meringue is browned with a blowtorch, forming a crisp shell. The cake is then inverted and the meringue is burned away, revealing the tender and moist cake inside.
How do I make a burn away cake?
To make a burn away cake, you will need the following ingredients: 1 cup all-purpose flour, 1/2 cup sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup milk, 1/4 cup vegetable oil, 1 teaspoon vanilla extract, 1 egg, 1 egg white, 1/4 teaspoon cream of tartar, and 1/4 cup sugar. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch cake pan. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together the milk, oil, vanilla, and egg. Add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, make the meringue. In a clean bowl, beat the egg white and cream of tartar until stiff peaks form. Gradually add the sugar while continuing to beat until the meringue is glossy and stiff. Spread the meringue over the top of the cooled cake. Use a blowtorch to brown the meringue until it is golden brown. Invert the cake onto a serving plate and serve immediately.
What is the difference between a burn away cake and a regular cake?
The main difference between a burn away cake and a regular cake is the meringue topping. The meringue topping on a burn away cake is browned with a blowtorch, forming a crisp shell. The cake is then inverted and the meringue is burned away, revealing the tender and moist cake inside.
