Pear cardamom cake with brown butter frosting and chocolate glaze

OK, now it is officially in the mode of Christmas day. I'm taking the plunge yesterday and start listening to Christmas music merdunya ...
I feel kind of guilty for little reason.
Candles are already lit, books of Clementine and Christmas music is the best way to get myself into the spirit so that is what I have done though it is still early enough for me (who am I kidding, the led Christmas tree!).
And obviously, this cake is that it really is the best cake I've had a few moments. This may not seem like a lot but, oh, it feels! Again with the cardamom, I know, but I can only hold back only. And the butter Browning, pear and chocolate of course.

At the end of this week I was lucky enough to have a sweet friend of mine and he visited me in my small town. We had a great time really great together, shooting, talking, eating cakes, pancakes, cinnamon bread, also India's food and more.
Funny thing is, I am just so used to working alone that I felt a little nervous when someone is watching me at the time of work. I almost asked permission to move things around, like "Ok, so I'm going to put this on here just ...?".
I'm glad we were able to get some pictures of the cake because the weather is not showing the ' on this day. We are also pleased to have this cake, obviously.

Pear cardamom cake with brown butter frosting and chocolate glaze
Serves 8-10
Cake recipe adapted from StylesweetCA


INGREDIENTS
CAKE
1 1/2 cups (225 g) all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cardamom
1 cup (225 g) granulated sugar
1/2 cup (125 ml) corn oil or canola oil (I very much prefer corn oil)
1 large egg
1 large egg yolk
1/3 cup (75 ml) sour cream
1 cup grated pears, drained (about 2 unpeeled pears)


BROWN BUTTER FROSTING
2 sticks (225 g) unsalted butter
2/3 cup (90 g) powdered sugar
1/4 tsp ground cardamom
pinch of salt
3 tbsp heavy cream


CHOCOLATE GLAZE
3 tbsp heavy cream
1 tbsp honey
1 tbsp (15 g) butter
1 tbsp cocoa powder
35 g semi sweet or dark chocolate, chopped
1 tbsp cognac (can be omitted and replaced with 1 tbsp heavy cream)


INSTRUCTIONS
CAKE
1. Preheat oven to 175°C (350°F). Grease and flour two 5-inch (12-13 cm) cake pans.
2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cardamom and sugar. Set aside.
3. In another bowl, whisk together oil, egg, egg yolk and sour cream.
4. Add the wet ingredients to the dry and stir until smooth. Add the grated pear.
5. Divide the batter between the cake pans. Bake for 35-40 minutes (if you're using a 6-inch pan, start checking around 30 minutes) or until a cake tester comes out clean.
6. Let cool for 15 minutes before removing the cakes from the pans to cool completely.


BROWN BUTTER FROSTING
1. Place butter in a small saucepan on medium heat and stir until it melts completely.
2. Continue cooking, stirring frequently until the milk solids turn brown and the butter smells nutty, about 5-10 minuter longer. Take care not to burn (it will continue to brown even after you remove it from the heat, so take it off early).
3. Scrape the melted butter and browned bits into a small bowl and chill until almost solidified but still soft enough to be beaten with an electric mixer (about 20-30 minutes in the freezer, an hour or so in the fridge).
4. Put the butter in a mixing bowl and beat until light and fluffy, about 3 minutes.
5. Add the powdered sugar, cardamom and salt and beat until completely smooth and fluffy, about 3-4 minutes. Beat in the cream until frosting is fluffy.

ASSEMBLY
1. If cakes are rounded on top, even out with a knife. Cut both cakes in half using a sharp serrated knife (you'll end up with four layers). Put the first layer on a cake board or a cake stand. Spread frosting on the first layer. Add the next layer and repeat until you've used up all four layers
2. Spread frosting all over the cake. If the cake feels unstable, put the cake in the fridge while you prepare the glaze.

CHOCOLATE GLAZE
1. Insert the cream, honey, butter and cocoa powder into a sauce pan. Heat until very hot but not boiling arrived.Remove the Pan from the heat and add the chopped chocolate. Stir until smooth. Add cognac if using it.
2. Allow to cool the glaze. If you find that the glaze is too thick to pour when cold,Reheat very carefully – make sure it is not warm when You pour it over the cake.
3. pour the glaze over the cake and spread out with offset spatula to make sure it runs down the side.
4. leave the cake in the room temperature for 15 minutes before serving to ensure the buttercream is not difficult.