Need I say more? The brown butter takes this to the next nutty, salty level. If it sounds yummy, i promise, it tastes even better!
I used my 2 ingredient chocolate sweet tater frosting in the middle. I also went with a simple sugar toasted coconut top in lieu of frosting, but you could easily put more frosting on top! Your cake, your choice! Who says you can’t have your cake and eat it too?!
Ok. Here’s what you need:
6tbsp grass fed butter (i used kerrygold)
1+3/4c white whole wheat flour (i used King Arthur organic)
1/2c cacao powder (unsweetened!)
1/2c packed dark brown sugar
1+3/4 tsp baking powder
1/2 tsp baking soda
1tsp kosher or pink himalaya sea salt
1/2c+1tbsp organic granulated sugar
1+3/4c whole buttermilk
1tsp vanilla extract
2tbsp coconut oil
1/2c unswt coconut flakes
1. Preheat oven to 350
2. Spray 2, 9” pans
3. The Brown Butter: Melt butter over medium heat in a saucepan and leave it there until butter turns foamy and starts to sizzle and pop a bit. That’s the moisture escaping! Give the pan a few good swirls then let it rest. Once the butter looks brownish and you can see little crispy bits on the bottom, remove the pan from heat and let it cool. You could remove the crispy bits if you want, but i like to leave ‘em in there.
4. Mix next 6 ingredients (dry) together until well incorporated
5. Mix next 3 ingredients (wet) until you can’t see the egg any more (good rule of thumb for the wet ingredients)
6. Add wet to dry, ya brown butter and coconut oil.
7. Pour batter into 2 pans (it will not full the pans). Sprinkle the top one with coconut flakes and sprinkle with 1tbsp sugar.
8. Bake at 350 for 35 min
Allow cake to cool. Spread the top of the bottom cake with the 2 ingredient frosting, then add the coconut topped cake to that! Phew! That was a mouthful. Now go take a mouthful of that cake you’re now dying to bake!!