Dessert Half Tray (20 – 25 People) Recipe

Prepare and brown butter

Preheat oven to 350°F (175°C). Position an oven rack in the middle. Place a 9x13-inch rimmed baking pan (half-tray equivalent) with a light coat of butter or nonstick spray. In a medium saucepan over medium heat, melt 1 cup unsalted butter. Continue cooking, swirling the pan occasionally, until butter foams and small brown solids form and a nutty aroma emerges (about 5–8 minutes). Remove from heat and let cool 5 minutes.

Mix wet ingredients

In a large bowl, whisk together browned butter (including any brown bits), 2 cups granulated sugar and 1 cup packed light brown sugar until combined. Whisk in 4 eggs one at a time until smooth, then whisk in 2 tablespoons vanilla.

Combine dry ingredients

In a separate bowl, sift or whisk 2.5 cups all-purpose flour, 3 tablespoons unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda and 1.5 teaspoons fine sea salt until uniform.

Finish batter

Add the dry ingredients to the wet mixture in two additions, alternating with 1 1/4 cups buttermilk and beginning and ending with dry ingredients. Mix until just combined—do not overmix. Stir in 1 cup hot brewed coffee until batter is smooth and pourable (coffee intensifies chocolate flavor). Batter will be fairly loose.

Bake

Pour batter into the prepared 9x13-inch pan, smoothing the top with a spatula. Bake in preheated oven 28–36 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid fully dry). Remove from oven and set on a wire rack to cool 20–30 minutes before adding filling.

Make caramel

While cake cools, make caramel. In a medium heavy-bottomed saucepan combine 1.5 cups granulated sugar and 1/4 cup water over medium-high heat. Gently swirl the pan (do not stir) until sugar dissolves and begins to turn a deep amber color, 8–12 minutes. Watch carefully to avoid burning.

Finish caramel

When sugar is amber, remove from heat and carefully whisk in 1/2 cup (1 stick) unsalted butter until melted and incorporated (mixture will bubble vigorously). Slowly pour in 3/4 cup heavy cream while whisking (mixture will bubble). Stir until smooth. Whisk in 1 teaspoon fine sea salt. Let caramel cool 8–12 minutes until warm but pourable—not hot—so it will not sink fully into cake.

Layer caramel

When cake is still warm but not hot (about 20–30 minutes after baking), use a skewer or fork to poke holes evenly across the surface (about 24–30 holes). Pour most of the warm caramel over the cake, reserving about 1/3 cup for garnish. Use a spatula to spread caramel and push into holes so it soaks partly into the cake but leaves some on top. Allow cake to cool completely, about 1 hour at room temperature, or chill 30–45 minutes to speed setting.

Heat cream

Place 2.5 cups semi-sweet chocolate in a medium heatproof bowl. In a small saucepan, heat 1 1/4 cups heavy cream over medium heat until it just begins to simmer around the edges (do not boil).

Make ganache

Pour hot cream over chocolate and let sit 1–2 minutes. Whisk gently from the center outward until smooth and glossy. Whisk in 2 tablespoons softened unsalted butter and 1 teaspoon vanilla until incorporated. If ganache is too thick to pour, warm gently over a double boiler or microwave in 10–15 second bursts, stirring between, until pourable but not hot.

Top cake

Pour ganache over the cooled caramel-topped cake, starting in the center and spreading to the edges with an offset spatula for an even layer. Tap the pan gently on the counter to remove air bubbles and help the ganache level. Sprinkle the reserved 1/3 cup caramel in ribbons or dollops over the ganache. Optionally scatter 1 cup chopped toasted pecans or walnuts across the top, and finish with flaky sea salt (about 1/2 teaspoon) for contrast.

Set and serve

Let the cake sit at room temperature until ganache firms, about 45–60 minutes, or chill 20–30 minutes to speed setting. For clean slices, run a sharp knife under hot water, dry it, then slice the tray into 20–25 portions, wiping the knife between cuts. Store covered at room temperature up to 2 days or refrigerated up to 5 days; if refrigerated, bring to near-room temperature before serving for best texture.

If using nuts, toast 1 cup chopped pecans or walnuts in a dry skillet over medium heat for 4–6 minutes, stirring, until fragrant and lightly browned. Cool slightly and scatter over set ganache. Sprinkle coarse sea salt if desired. Optionally drizzle any reserved extra caramel over individual slices when serving.