Friday, May 27, 2011

Brown Butter Fudge Cake

Browned butter.

Once you have tried it, you will be addicted.

The warm, nutty aroma will fill your nostrils as the golden foam froths in the pan.

Your tongue will be scalded as it is magnetically pulled into the bubbling butter.

Your life will be completed as your taste buds are awakened by this sweet nectar of the gods.

Brown Butter Fudge Cake
This is my all-time favorite cake. It's flourless, so it's dense and moist and almost like a cheesecake. Believe me, when it comes to cake, gluten-free is a good thing. The browned butter frosting is the perfect compliment to this super chocolaty dessert.

Fudge Cake
2 sticks of unsalted butter (1 cup)
1 cup of semisweet chocolate chips
1/3 cup milk
1 cup brown sugar
6 eggs
1 teaspoon vanilla
1/2 cup cocoa powder
1 teaspoon salt
1/2 teaspoon cinnamon

Preheat the oven to 350ยบ. Grease a springform pan, line with parchment paper, and then grease again. Wrap the whole pan in tin foil and place in a bigger pan. Fill the bigger pan with water so the foil covered springform pan is in a waterbath. This helps the cake to cook evenly so the edges aren't taller than the rest of the cake.
Brown the butter in a heavy bottomed saucepan. It will probably take about 10 minutes on medium heat. Once it gets really foamy, it will start browning. When it smells nutty and wonderful, it's done.
Take off the heat and stir in the chocolate chips until melted and smooth.
Stir in the milk.
In a separate bowl beat the eggs and sugar for five minutes. Beat in the vanilla.
Slowly sift the cocoa, salt, and cinnamon into the eggs while still beating the mixer.
Slowly pour the butter and chocolate mixture and fold in.
Pour into the springform pan and bake for about 50 minutes.

Browned Butter Frosting

1 lb unsalted butter (4 sticks)
2 teaspoons vanilla
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup brown sugar
1 1/2 cups powdered sugar

Brown the butter as you did before. Use unsalted if you have it. I didn't have it, so I got little brown specks of salt in mine.
Put in the freezer or refrigerator until solid, but still soft.
Beat in the rest of the ingredients and beat on high speed for 10 minutes.
Frost cake with frosting and top with chocolate curls. I didn't use all of the frosting. The extra will probably be devoured on graham crackers.


  1. This looks amazing! I love your photography too. Can't wait to try this :)

  2. That frosting was heaven.

  3. I'm not sure how I found your blog (perhaps the blogging gods were at work) but I happened upon your blog and this recipe and I was in heaven! I made this cake this past weekend and about 90% of it has been eaten (89% by me, and 1% by others). It is sooooooooo delicious!

  4. I don't blame you for practically eating the whole thing. I may or may not have done exactly the same thing...

  5. I just finished making this and it is INCREDIBLE. I had a little bit of trouble with water seeping into my pan while baking (I guess i'm bad at lining pans), so it's a little wet, but it is still amazing. I cannot believe how rich it is!!! Thank you for the recipe!!

  6. You don't have to do the water bath if you don't want to. It makes it cook a little more evenly, but feel free to cheat and just skip it! :)

  7. You are amazing. Pure genius.