Chocolate Espresso Loaf Cake with Brown Butter Espresso Hot Fudge
This super tender loaf cake is topped with a decadent hot fudge sauce with notes of caramelized brown butter and espresso.
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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
Room Temperature Ingredients - having the ingredients at room temperature allows everything to mix and emulsify well, resulting in a smooth and cohesive cake batter and a more consistent cake texture.