Chocolate Cupcake recipe: http://www.bakeaholic.ca/cupcakes/dark-chocolate-cupcakes/ (I reduced sugar to 3/4 cup because I knew the frosting would be very sweet)
Browned Butter Frosting recipe: (from colleague: 1/2 cup butter, 4 cups powdered sugar, 2 TB milk, 1 tsp vanilla. Brown the butter in a small saucepan, remove from heat and pour into mixing bowl, add the remaining ingredients and whip it up with a mixer until you reach desired consistency, adding more milk as needed. I added a total of 3.5TB milk)
I used two 8″ round pans. After cakes cooled, sliced each in half to make four layers. I doubled the filling.
Note: I didn’t use walnuts or raisins and cut butter to 1/2 cup.
Didn’t turn out anything like the picture from the recipe site, but tastes very good! I don’t recommend making this “free form” on the cardboard like the recipe states. It would probably be much easier and less messy to assemble in a loaf pan lined with plastic wrap.
I cut the sugar in the cake batter from 1 cup to 3/4 cup because I like not-too-sweet desserts. I will say though, that if you use the full cup, it still won’t be too sweet. It’s a great recipe as-is! I also omitted the salt from the icing because I used salted peanuts (which I recommend)!