Sweet And Salty Snack-Food Cake. New Music From Parks N’ Rec.

July is the beginning of birthday season in my house. There is a birthday every month culminating with JC’s on December 25th.

I made this Sweet And Salty Snack-Food Cake last November for my son’s birthday and it was the perfect, festive celebration cake. The brown sugar cake is frosted with a delectable brown sugar icing and coated with a thick chocolate ganache.

And then there is that snack food crumble!

A mixture of salty potato chips, crunchy cookies, sweet coconut is baked after being tossed with butter and brown sugar. Toss in some chocolate covered raisins and you’ve got the ultimate dessert granola. It’s a lovely flavor contrast to the cake, but would also be fabulous spooned over some ice cream.

Sweet And Salty Snack-Food Cake

Ingredients for the Cake:

1 cup unsalted butter, softened, plus more to grease the pans
2-3/4 cups flour, plus more for dusting the pans
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1-3/4 cups packed light brown sugar
4 large eggs, at room temperature
1-1/2 cups buttermilk, at room temperature
1 tablespoon pure vanilla extract

Ingredients for the Crumble:

3/4 cup crushed salted ridged potato chips
2 crunchy chocolate chip cookies, finely chopped
1/2 cup sweetened shredded coconut
2 tablespoons unsalted butter, melted
2 tablespoons packed light brown sugar
1/4 cup chocolate-covered raisins and/or nuts, chopped

Ingredients for the Icing and Ganache:

1/4 cup packed light brown sugar
1/3 cup plus 2 tablespoons heavy cream
1-1/2 cups unsalted butter, softened
Pinch of salt
2-1/2 cups confectioners’ sugar
4 ounces semisweet chocolate, chopped

Directions to make the Cake:

1. Preheat oven to 350˚. Butter the bottom and sides of two 9-inch round cake pans. Dust with flour and tap out the excess.

2. Whisk the flour, baking powder, salt and baking soda in a medium bowl.

3. Cream the butter and brown sugar in a large bowl with a mixer on medium-high speed, until light and fluffy, about 6 minutes.

4. Beat in the eggs, one at a time, until well combined. Continue to beat until well blended, 1 to 2 more minutes. Reduce the speed to medium low then beat in the flour mixture in three batches, alternating with the buttermilk and vanilla in two batches, until just smooth (the batter may look curdled at first, but it will smooth out).

5. Divide the batter between the prepared pans. Bake until the cakes are browned and the edges begin to pull away from the pans and the centers spring back when pressed, 35 to 45 minutes.

6. Transfer cakes to a rack and let cool 10 minutes in the pans. Remove the cakes from the pans and place on rack to cool completely.

Directions to make the Crumble:

1. Toss the potato chips, cookies, coconut, melted butter and brown sugar in a medium bowl until well coated.

2. Spread on a baking sheet and bake until lightly browned, about 10 minutes.

3. Let cool, then stir in the chocolate-covered raisins and/or nuts. Set aside.

Directions to make the Icing:

1. Mix the brown sugar and 2 tablespoons heavy cream in a small microwave-safe bow. Microwave, stirring once, until smooth, about 1 minute. Let cool slightly.

2. Cream the butter and salt in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Beat in the confectioners’ sugar in two batches until smooth.

3. Add the brown sugar mixture and beat on medium-high speed until fluffy and spreadable, 1 to 2 more minutes.

Directions to make the Ganache:

1. Combine the remaining 1/3 cup heavy cream and the chopped chocolate in a microwave-safe measuring bowl.

2. Microwave, stirring every 30 seconds, until melted, about 1 minute. Let the ganache cool until it’s thickened but still spreadable.

Directions to assemble cake:

1. Put 1 cake layer on a cake stand or serving plate. Top with 1 cup icing, spreading it to the edges. Sprinkle with a heaping 1/2 cup of the crumble, gently pressing it into the icing.

2. Top with the second cake layer. Cover the top and sides of the cake with a thin layer of icing (this is the crumb coat so it doesn’t have to be perfect). Refrigerate until the icing is set, about 15 minutes.

3. Frost cake with the remaining icing. Press some of the remaining crumble around the bottom of the cake.

4. Spoon the ganache over the top of the cake and gently spread, letting it drip down the sides. Sprinkle with the remaining crumble.

Serves 12

Recipe from Food Network

Parks N’ Rec, a new project by Toronto-based Marco DiFelice, has just released the EP ‘Wish I Was Here’.

Only a few notes into ‘A Little Cruel’ and I’m sitting on a beach with waves crashing and the sun kissing my face. It’s definitely a summer song that you need to blast right now.