This Brown Butter Chocolate Cake is rich, moist, and packed with deep nutty, caramelized flavors from the browned butter. Perfect for special occasions or when you’re craving an elevated chocolate dessert!
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- ¾ cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup buttermilk
- ½ cup hot coffee (or hot water)
For the Chocolate Ganache Frosting:
- 6 oz dark chocolate (70% cocoa), chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions:
1. Brown the Butter:
- In a small saucepan, melt butter over medium heat, stirring occasionally.
- Continue cooking until butter turns golden brown and smells nutty (about 4-5 minutes).
- Remove from heat and let cool slightly.
2. Make the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- In a large bowl, whisk sugars and eggs until light and fluffy.
- Stir in vanilla extract and cooled brown butter.
- In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Alternately add the dry ingredients and buttermilk, mixing gently.
- Stir in hot coffee (this enhances the chocolate flavor!).
3. Bake the Cake:
- Divide batter between the cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool cakes in the pans for 10 minutes, then transfer to a wire rack.
4. Make the Ganache Frosting:
- Heat heavy cream in a saucepan until warm (but not boiling).
- Pour over chopped chocolate and let sit for 2 minutes.
- Stir until smooth, then mix in butter, vanilla, and salt. Let cool until spreadable.
5. Assemble & Serve:
- Spread ganache between the cake layers and over the top.
- Let set for 10 minutes, then slice and enjoy!
Tips:
- For extra nuttiness, add toasted chopped hazelnuts on top.
- No buttermilk? Use ¾ cup milk + 1 teaspoon vinegar as a substitute.
- For cupcakes, bake at 350°F (175°C) for 18-20 minutes.
