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This super tender loaf cake is topped with a decadent hot fudge sauce with notes of caramelized brown butter and espresso.
Why You’ll Love a Chocolate Espresso Loaf Cake with Brown Butter Espresso Hot Fudge Sauce
So Soft – this chocolate espresso loaf cake has a super moist and tender crumb. It’s so incredibly soft and delicious.
Cozy – topping this loaf cake with a drizzle of hot fudge makes it even more rich and cozy. The warm hot fudge, with brown butter and espresso flavor, pairs perfectly with the soft chocolate cake. The warmth of the sauce makes it the perfect treat to enjoy while watching a movie, snuggling up with a book, relaxing on a cozy evening, or unwinding at the end of the day.
Customizable – the loaf cake has a light espresso flavor, allowing the chocolate to shine through. The brown butter espresso hot fudge sauce is where the espresso flavor really comes through to complement the subtle espresso flavor in the cake. You always have the option to tone down the espresso flavor by using less espresso powder or you can amp it up by using more.
Entertaining – this soft cake with its rich fudge sauce is the perfect after-dinner dessert to pair with (or in place of) a hot cup of coffee. It’s wonderful to serve at dinner parties, girls’ nights, movie nights, backyard gatherings, parties, and more.
FAQ
What is espresso powder?
Espresso powder is a bit different than what you’d use to make espresso. It’s very finely ground and dissolves easily, making it perfect for baking. It can be used in small amounts to enhance the chocolate flavor in baked goods or used more heavily to add a coffee flavor.
Where can I find espresso powder?
If your grocery store doesn’t have it, you can find espresso powder online from brands like King Arthur and Anthony’s.
What is dutch-process cocoa powder?
There are two common types of cocoa powder used in baking, natural and dutch-process. Dutch-process cocoa powder is natural cocoa powder that has been alkalized to remove the natural acidity, creating a mellow, more rounded, chocolate flavor.
Because these two types of cocoa powders have different acidities and react with levening agents differently, they are not always interchangable in recipes. With this recipe you can use natural cocoa powder if you prefer it or don’t have dutch-process, though this recipe was written to use dutch-process cocoa specifically. The result will have a lighter color, have slightly different cocoa flavor profile, and may be done baking a few minutes sooner.
How should I serve this cake?
Serve this cake with freshly-made hot fudge while the sauce is still warm. Place a slice of cake on a plate and pour over the fudge sauce. It’s also fantastic with a scoop of vanilla ice cream and a sprinkle of flaky salt.
If you don’t want to make the cake day-of, it can be prepared the night before and stored in an air-tight container to keep it moist.
What do I do with leftover hot fudge sauce?
Store any leftover hot fudge sauce in a jar or air-tight container in the fridge. When you’re ready to use it again, heat it up in the microwave in short intervalls, stirring well in between. Alternatively, you can heat it on the stovetop over medium-low heat, stirring frequently, until warm.
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Equipment / Ingredients
To make this recipe, you’ll need a standard loaf pan.
A majority of the ingredients are ones you’ll likely have on-hand. Most grocery stores should have dutch-process cocoa powder in the baking aisle, but if you’re unable to find it, you can find it on Amazon from brands like Anthony’s. You’ll also want espresso powder for this recipe.
Chocolate Espresso Loaf Cake with Brown Butter Espresso Hot Fudge
Equipment
- standard loaf pan
Ingredients
Espresso Loaf Cake
- ¼ cup (57 g) butter, melted
- ¼ cup (50 g) neutral oil
- ⅔ cup (65 g) dutch-process cocoa powder
- 4 tsp espresso powder
- 1 ¼ cups (250 g) sugar
- 2 eggs, room temperature
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (185 g) milk
- 1 cup (240 g) sour cream, room temperature
- 2 tsp vanilla extract
- 1 ½ cups (180 g) flour
Brown Butter Espresso Hot Fudge
- ¼ cup (57 g) butter
- 1 cup (243 g) heavy cream
- ⅓ cup (67 g) sugar
- ½ cup (45 g) dutch-process cocoa powder
- ¼ tsp salt
- 2 tsp espresso powder
- 1 tsp vanilla extract
Instructions
Chocolate Espresso Loaf Cake
- Preheat oven to 350℉ and grease or line a loaf pan with parchment paper.
- Add melted butter, oil, cocoa powder, and espresso powder to a bowl. Mix to combine.
- Add the sugar and mix until combined.
- Add the eggs, baking soda, and salt. Whisk until well combined. Be sure to scrape down the bottom and sides of the bowl.
- Mix in the milk, sour cream, and vanilla until fully incorporated.
- Mix in the flour until combined.
- Pour batter into a prepared loaf pan and bake for 62 – 68 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow to cool in the pan for a few minutes before removing and placing on a wire cooling rack to cool. If you lined the pan with parchment paper, you'll want to remove that from the loaf as well.
Brown Butter Espresso Hot Fudge
- Add butter to a light colored saucepan. Cook, stirring occasionally, over medium-low heat until butter melts and begins to brown.
- Once you notice plenty of golden brown bits in the bottom of the pot, whisk continuously as you pour in the cream.
- Add the sugar, cocoa powder, salt, and espresso powder. Stir frequently as you bring the mixture to a simmer. Once simmering, stir continuously for 2-3 minutes until thickened.
- Remove from heat, add vanilla extract and stir to combine.
- Pour the hot fudge over individual slices of cake and enjoy. This cake is also wonderful served with a scoop of vanilla ice cream.
Notes
Made this recipe? I’d love to hear what you think!
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