Tag Archives: Butterscotch

Butterscotch and Chocolate Cake

Naked Chocolate and Butterscotch Cake

Naked, nude, undressed… now that I have your attention, I am talking about one of the current trends in wedding cakes: the naked cake. It is an extremely versatile style of cake and for those who are not fans of fondant or too much buttercream this is a great alternative. Decorated with fresh flowers or fruit, filled with varieties of light citrus or berry flavoured buttercreams these cakes make a great visual impact and are perfect for a summer wedding. Now while these cakes are taking the wedding market by storm, naked cakes have been around for years and have graced the pages of many blogs and recipe books.

We are in the middle of summer in Australia and temperatures are soaring into the beyond uncomfortable stage. You would think that I would have some type of fruity summery cake for you, but my thoughts had veered into the caramely and chocolate flavours more suited to a cold winter’s evening sitting next to a crackling fire.

So without further ado I present my butterscotch cake layered with chocolate Italian buttercream and decorated with crunchy caramel coated hazelnuts.

If you want to follow me I am now on Facebook where I am posting my blog and lots of other cake creations that don’t feature on the blog.


Butterscotch and Chocolate Cake

Note: This cake mixture is actually for a 9″ cake but I have baked in an 8″ pan to get the extra height needed to get three layers. The cooking time on this needed to be extended to compensate.


  • 270gm butter
  • 250gm water
  • 40ml vegetable oil
  • 40ml condensed milk
  • 2 teaspoons vanilla extract
  • 520gm caster sugar
  • 4 eggs
  • 355gm self raising flour
  • 2 teaspoons baking powder
  • 40ml Butterscotch Schnapps.


Pre heat oven to 160°C. Spray an 8” pan with oil and line the bottom and sides with baking paper. Use double or triple thickness paper on the sides to prevent the sides from over baking while the centre bakes.

In a medium saucepan bring the butter and water to the boil, remove from heat.

In the mixing bowl of a stand mixer whisk together the oil, condensed milk and vanilla.

Change to the mixer attachment and add the sugar, flour, baking powder and the butter mixture. Beat until well combined.

Add eggs one at a time and mix to combine.

Add butterscotch schnapps.

Bake @ 160°C for approx. 2 hours or until a skewer comes out clean when inserted into cake.

Once baked remove the cake from the oven and leave to sit for 10 – 15 minutes to cool before removing from cake pan. Turn out onto a wire rack to cool completely.

Chocolate Buttercream

Make one portion of Italian buttercream with the following changes.
Melt 150gm dark chocolate (I used 70%), allow to cool. Follow the Italian buttercream recipe and at the very end add the cooled chocolate into the finished buttercream and whisk to combine completely. Refrigerate to firm slightly.


Split the cake into three even layers.

Place the first layer onto a cake plate or tray and spread with a thick even layer of buttercream.

Place the next cake layer on top and spread with the same thickness of buttercream.

Place the final layer of cake on top of buttercream and spread another thick layer of buttercream.

Use a metal scraper to scrape the buttercream flat around the side of the cake, fill any holes and scrape again.

Decorate the top. I have coated hazelnuts with caramel which I will show you how to make in a later post.

Butterscotch and Chocolate Cake

Hokey Pokey and Butterscotch Ice Cream

Hokey Pokey and Butterscotch Ice Cream

There were two subjects in school that I seriously hated: maths and science. As I fumbled my way through using a compass, learning pi and the periodic tables I was convinced that I would never ever use these lessons again in my life. No one was more surprised than me to find I was out buying a protractor the other week to make hexagons and pentagons for a sugar/fondant football as part of the football player cake I made here. This week I recreated the only science lesson I ever enjoyed which involved the chemical reaction between heat, baking soda and sugar or for the scientifically minded among you: NaHCO3 and C12H22O11.

Hokey pokey is made up of three simple ingredients: golden syrup, sugar and baking soda. By adding heat the baking soda releases carbon dioxide gas which causes the golden syrup and sugar to froth up and form a lovely airy honeycomb or ‘hokey pokey’ as it is called in New Zealand.

One of the staple desserts in our household growing up was hokey pokey ice cream and it’s been on my list of desserts to make for ages . Of course I couldn’t just leave it at plain hokey pokey ice cream I had to add a decadent swirl of butterscotch sauce in to the ice cream. And as if that wasn’t enough I dipped the left over pieces of hokey pokey in chocolate and added that into the finished dessert.

I named this creation simply hokey pokey and butterscotch ice cream, Mr LG named it “leave some for me you greedy guts” – you have to be quick in my house.

Hokey Pokey and Butterscotch Ice Cream


Hokey Pokey and Butterscotch Ice Cream

Vanilla ice cream

1 portion of vanilla ice cream.

Hokey Pokey

  • 5 tablespoons sugar
  • 2 tablespoons golden syrup
  • 1 teaspoon baking soda.

Line a baking tray with baking paper.

Combine golden syrup and sugar in a saucepan and stir over a low heat until sugar has dissolved, stirring continuously to avoid burning.

Turn up the heat and bring to the boil. Boil for 2 minutes. Remove from heat, add baking soda and quickly stir as the mixture froths up.

Pour onto a prepared tray and leave to harden.

Store in an airtight container.

If desired break up pieces of hokey pokey and dip in chocolate. I melted some dark eating chocolate, but I had to put the finished hokey pokey in the fridge for the chocolate to harden. This method works, but you have to serve the hokey pokey as soon as you remove it from the fridge – if you leave it longer the hokey pokey starts to sweat and melt so you start losing the airy texture.

Butterscotch Sauce

  • 55gm unsalted butter
  • 120gm brown sugar
  • 120ml pure cream
  • pinch of sea salt flakes
  • 1 vanilla bean, split in half lengthwise and beans scraped out.

Melt the butter in a medium saucepan.

Add the brown sugar, cream, salt and vanilla beans and pod.

Stir to combine, ensure the sugar is fully combined.

Bring to a gentle boil and cook for approx. 3-5 minutes.

Remove from heat and allow to cool.


Break up some of the hokey pokey (without chocolate) into small pieces. Stir through the vanilla ice cream.

Pour dollops of butterscotch sauce on top of the vanilla and hokey pokey ice cream then swirl the butterscotch into the ice cream with a knife.

Put back in the freezer to harden.

Break up pieces of the chocolate covered hokey pokey leaving one large piece for the top.

In a parfait glass alternate layers of hokey pokey pieces and ice cream. Place a large piece of chocolate hokey pokey on the top.

Hokey Pokey and Butterscotch Ice Cream