Browned Butter Espresso Cake with Mascarpone Cream

This Browned Butter Espresso Cake is a rich, decadent dessert that combines the deep flavors of espresso and dark chocolate with the nutty aroma of browned butter. This cake is moist, with a dense yet soft texture, and comes topped with a luxurious mascarpone cream that complements the intense coffee-chocolate notes perfectly. The addition of fresh berries and hazelnuts adds a delightful contrast in both flavor and texture, making this dessert not only delicious but also visually stunning.

Why You’ll Love This

The unique process of browning the butter adds a caramel-like depth to the cake, enhancing the chocolate and espresso flavors. The powdered milk incorporated into the browned butter creates a richer, more intense taste. The cake’s texture is perfect—firm around the edges while remaining slightly gooey in the center. Topped with a light, fluffy mascarpone cream, this dessert strikes the perfect balance between rich and refreshing, with vanilla notes that bring brightness and warmth.

Perfect Occasion

This Browned Butter Espresso Cake is ideal for coffee lovers and perfect for occasions that call for an elegant, grown-up dessert. It’s great for dinner parties, holiday gatherings, or as a special treat for coffee breaks. The luxurious nature of this dessert makes it suitable for celebrations or as a weekend indulgence.

Decoration Tips

To serve, dust the cake with a little cocoa powder or powdered sugar to add a touch of elegance. Arrange fresh berries—such as raspberries, blueberries, or sliced strawberries—around the cake for a burst of color and freshness. Sprinkle chopped toasted hazelnuts over the top for a delightful crunch that contrasts beautifully with the creamy mascarpone topping.

Ingredients:

• Cake:
  • 100g butter
  • 1.5 tablespoons powdered milk
  • 100g dark chocolate, chopped
  • 2 eggs
  • 150ml sugar
  • 50ml brown sugar
  • 1 tablespoon espresso powder
  • 100ml flour
  • 50ml cocoa powder
  • 2 teaspoons vanilla extract
  • 0.5 teaspoon salt
• Mascarpone Cream:
  • 100ml heavy cream
  • 100g mascarpone cheese
  • 2 teaspoons vanilla extract
• For Garnish:
  • Fresh berries
  • Chopped hazelnuts

Instructions:

1. Prepare the Cake:
   • Preheat the oven to 175°C (350°F).
   • Brown the butter in a saucepan over medium heat and let it cool for 3 minutes. Stir in the powdered milk, then add the chopped dark chocolate and espresso powder, allowing the chocolate to melt slightly. Set aside.
   • In a separate bowl, whip the eggs with both sugars until pale and fluffy. Ensure the sugar is fully dissolved.
   • Combine the butter mixture with the egg mixture. Sift in the flour, cocoa powder, salt, and add vanilla. Stir just until combined; avoid overmixing.
   • Pour the batter into a buttered and cocoa-powdered mold.
   • Bake for 15-20 minutes, or until the edges are set but the center is still slightly soft. Let cool at room temperature for 10 minutes, then refrigerate for 20 minutes.
2. Make the Mascarpone Cream:
   • Whip the heavy cream until soft peaks form. Gently fold in the mascarpone and vanilla until the mixture is fluffy.
3. Serve:
   • Serve the cooled cake with a dollop of mascarpone cream, fresh berries, and a sprinkle of chopped hazelnuts.

Enjoy this sophisticated Browned Butter Espresso Cake, a perfect treat for any occasion that calls for a blend of rich flavors and elegant presentation!