BURNT HONEY BUTTERCREAM CAKE WITH CHOCOLATE

Burnt honey buttercream may sound unnecessary, and perhaps a bit pretentious, but in reality it is an addictive, complex flavor, both smoky and sweet. To make it, cook honey and sugar together until dark golden brown and just smoking. Carefully pour it over beaten egg whites, then whip it with butter into buttercream perfection. A thin layer of bittersweet chocolate spread over layers of yellow cake. adds a slight crunch to each bite. serves 8 to 12

1 recipe Yellow Cake, made in two layers and cooled completely

8 large egg whites, room temperature

½ cup (99 g) sugar plus 1 cup (198 g) sugar

½ cup honey

¼ teaspoon salt

1½ pounds (6 sticks; 678 g) unsalted butter, room temperature, and cut into 1-inch pieces

1 teaspoon pure vanilla extract

3 ounces (85 g) bittersweet chocolate, melted

In the bowl of a stand mixer fitted with a whisk, beat the egg whites on medium until they are almost able to hold soft peaks, 5 to 7 minutes. Turn the mixer to low and add ½ cup sugar in a slow, steady stream. Beat on medium until the whites are stiff and glossy, 1 to 2 minutes. Let the whites sit in the bowl while you make the syrup.

Put the honey, 1 cup sugar, and salt in a medium saucepan. Pour ¼ cup water over the top and gently stir just enough to wet the sugar, being careful not to mix too much or get the mixture on the sides of the pan. Heat over medium heat, giving the pan a little shake every once in a while, to mix the honey and sugar as they melt. When the sugar has melted and the liquid looks clear (no sugar granules are noticeable), increase the heat to medium-high and let the liquid bubble and boil until it turns deep golden brown, 3 to 4 minutes. Remove the pan from the heat and immediately pour 2 tablespoons of water into it, carefully and gently shaking the pan to distribute it.

With the mixer on low, very carefully pour about 2 tablespoons of the hot honey caramel into the egg whites, trying not to hit the side of the bowl, and mixing until combined. (I find pouring the hot mixture into a liquid measuring cup with a pourable spout works best here.) Pour 2 more tablespoons into the egg whites and continue mixing (this will help temper the eggs so they won’t cook). With the mixer on low, pour the rest of the caramel into the whites in a slow, steady stream, still trying not to hit the sides of the mixing bowl. Beat until the mixture is completely combined.

Increase the speed to medium-high and whisk until the bowl cools to room temperature. Reduce the speed to low and add the butter 1 tablespoon at a time, beating well after each addition. Increase the speed to medium and beat until the buttercream is completely smooth, 2 to 3 minutes. Add the vanilla and beat on medium for 1 to 2 minutes.

TO ASSEMBLE THE CAKE: Line two baking sheets with parchment paper. Cut each layer of the cake in half horizontally, to make a total of four layers, and place the layers on the prepared pans, cut side down. Top three of the layers with a thin coating of chocolate, spreading it thin and evenly along the whole surface of each layer. Let the chocolate set before frosting (you can put the layers in the freezer for 2 to 3 minutes to speed this up).

Put one cake layer, chocolate side up, on a turntable or serving plate and top with ¾ cup of buttercream. Repeat with two more chocolate-covered layers and then top with the remaining, chocolate-free layer. Frost the cake as directed here.

NOTE: If you want an even deeper burnt flavor to your buttercream, allow the honey, salt, and sugar mixture to boil until it begins to smoke a bit; you will be able to smell it just begin to burn. Then remove the pan from the heat and continue with the directions.