Food Network Magazine - (03)March 2020

FOR THE CAKE

2 sticks unsalted butter, at room

temperature, plus more for the pans

2¾ cups all-purpose flour,

plus more for the pans

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

1¾ cups packed light brown sugar

4 large eggs, at room temperature

1½ cups buttermilk, at room temperature

1 tablespoon pure vanilla extract

FOR THE CRUMBLE

¾ cup crushed salted ridged potato chips

2 crunchy oatmeal cookies,

finely chopped

½ cup sweetened shredded coconut

2 tablespoons unsalted butter, melted

2 tablespoons packed light brown sugar

¼ cup chocolate-covered raisins

and/or nuts, chopped

FOR THE FROSTING AND GANACHE

¼ cup packed light brown sugar

⅓ cup plus 2 tablespoons heavy cream

3 sticks unsalted butter,

at room temperature

Pinch of salt

2½ cups confectioners’ sugar

4 ounces semisweet chocolate,

finely chopped

1. Make the cake: Preheat the oven to 350 ̊.
   Butter the bottom and sides of two 9-inch
   round cake pans. Dust with flour and
   tap out the excess; set aside. Whisk the
   flour, baking powder, salt and baking soda
   in a medium bowl.


2. Beat the butter and brown sugar in a
   large bowl with a mixer on medium-high
   speed, scraping down the bowl as needed,
   until very light and fluffy, 5 to 7 minutes.
   Beat in the eggs, one at a time, until
   combined; continue beating until well
   blended, 1 to 2 more minutes. Reduce the
   speed to medium low; beat in the flour
   mixture in three batches, alternating with
   the buttermilk and vanilla in two batches,
   until just smooth (it’s OK if the batter
   looks curdled at first—it will smooth out).
   Stir the batter a few times with a rubber
   spatula to make sure it’s blended.


3. Divide the batter between the prepared
   pans. Bake until the cakes are browned,
   the edges begin to pull away from the pans
   and the centers spring back when pressed,
   35 to 45 minutes. Transfer to a rack and let
   cool 10 minutes in the pans, then remove
   the cakes to the rack to cool completely.


4. While the cakes cool, make the
   crumble: Toss the potato chips, cookies,
   coconut, melted butter and brown sugar in
   a medium bowl until well coated. Spread
   on a baking sheet and bake until lightly
   browned, about 10 minutes. Let cool,
   then stir in the chocolate-covered raisins
   and/or nuts; set aside.
   5. Make the frosting: Mix the brown sugar
   and 2 tablespoons heavy cream in a small
   microwave-safe bowl; microwave, stirring
   once or twice, until smooth, 45 seconds
   to 1 minute. Let cool slightly. Beat the
   butter and salt in a large bowl with a mixer
   on medium speed until creamy, about
   2 minutes. Beat in the confectioners’ sugar
   in two batches until smooth and fluffy.
   Add the brown sugar mixture; beat on
   medium-high speed until fluffy and
   spreadable, 1 to 2 more minutes.
   6. Make the ganache: Combine the
   remaining ⅓ cup heavy cream and the
   chopped chocolate in a microwave-safe
   measuring cup or bowl; microwave,
   stirring every 30 seconds, until melted,
   about 1 minute. Let the ganache cool until
   it’s thickened but still spreadable.
   7. Put 1 cake layer on a cake stand or
   serving plate. Top with 1 cup frosting,
   spreading it to the edges. Sprinkle with
   a heaping ½ cup of the crumble, gently
   pressing it into the frosting. Top with
   the second cake layer. Cover the top
   and sides of the cake with a thin layer of
   frosting (this is the crumb coat—it doesn’t
   have to be perfect). Refrigerate until
   the frosting is set, 15 to 20 minutes. Cover
   with the remaining frosting. Press some of
   the remaining crumble around the bottom
   of the cake. Spoon the ganache over the
   top of the cake and gently spread, letting
   it drip down the sides. Sprinkle with the
   remaining crumble.

SWEET-AND-SALTY SNACK-FOOD CAKE

ACTIVE: 1½ hr l TOTAL: 2½ hr (plus cooling) l SERVES: 12

We used

brown sugar in

the batter: It adds

caramel-like flavor

and keeps the cake

super moist.

PHOTO: RALPH SMITH; FOOD STYLING: KAREN TACK; PROP STYLING: STEPHANIE YEH.

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