Brown Butter Frosting with Dark Chocolate Espresso Cake
A rich and flavorful chocolate cake with espresso notes, topped with a luxurious brown butter frosting that enhances the chocolate experience.
Ingredients
For the Cake
- 1 cup unsalted butter Melted for the frosting
- 3/4 cup brewed espresso Freshly brewed
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup dark chocolate Melted
For the Frosting
- 2 cups powdered sugar
- 1/4 cup milk Regular or substitute with almond milk for a twist
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour your cake pan.
- In a mixing bowl, combine the all-purpose flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, whisk together the eggs, brewed espresso, and melted dark chocolate until well combined.
- Fold the dry ingredients into the wet mixture until smooth, then pour into the prepared pan.
Baking
- Bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack.
Frosting
- In a pan over medium heat, melt the unsalted butter until golden brown and nutty in aroma. Allow to cool slightly.
- In a bowl, mix powdered sugar, milk, and vanilla extract until smooth, then whisk in the brown butter.
- Frost the cooled cake with the brown butter frosting.
Notes
For enhanced flavor, use dark roast espresso. Always cool the cake completely before frosting to prevent melting.