Brownie Butter Cake
The combination of dark chocolate and espresso gives this cake a mix of bitterness and sweet- ness. The dark chocolate and coconut oil glaze is something I’ve used on top of other desserts like cookies, brownies, and cupcakes, and it adds a rich, restaurant-worthy touch.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 6-8 1x
- Category: Bakery
- Brownie Layer
- 5 ounces bittersweet dark chocolate, chopped
- 4 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 teaspoon espresso powder
- Butter Layer
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 3 1/2 tablespoons milk
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1/2 cup bittersweet dark chocolate chips
- 1 teaspoon coconut oil
- Preheat the oven to 350 degrees F. Grease a 9 × 5-inch loaf pan. Line the pan with parchment paper, leaving an overhang on the long sides.
- For the brownie layer: Melt the chocolate and butter over low heat or in a microwave. Let cool, then stir in the brown sugar. Add the egg and whisk until blended. Fold in the flour and espresso powder. Pour the batter into the loaf pan and bake for 15 minutes.
- For the butter layer: Beat the butter with the sugar until fluffy. Add the eggs, one at a time. Fold in the flour and baking powder. Stir in the milk and vanilla and mix until combined.
- Carefully spread the butter cake batter over the brownie layer. Bake for 25 to 30 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Using the parchment as a handle, transfer the cake to a wire rack and let cool completely.
- For the glaze: Microwave the chocolate chips with the coconut oil for 1 to 2 minutes, stirring every 20 seconds until the chocolate is melted. Drizzle over the cooled cake. Slice and serve.
Keywords: brownie, butter cake