Espresso Chocolate Cake with Heavenly Raspberry Cream Cheese Frosting
Ingredients
1 cup semi-sweet chocolate
1 cup brown butter
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large eggs
1 cup milk
2 teaspoons pure vanilla extract
3 shots of Espresso (or 6 oz)
Frosting
1 cup salted Butter
16 oz Cream Cheese, softened
6 cups Powdered Sugar
2 tsp Vanilla bean paste
10 oz Raspberries
Juice of half a lemon
1/4 cup sugar
Directions
Preheat oven to 350 degrees. Lightly oil 360 Cookware bake and roast pan.
Brown butter in sauce pan. Once butter has gotten a nutty aroma you can remove from heat and add in semi sweet chocolate melting together. Once chocolate is fully melted add in espresso mix together and set aside.
In a large bowl mix all dry ingredients. Add an eggs and milk mix. Add in brown butter saucepan mixture and mix fully.
Pour mixture into bake and roast pan and add to oven. Bake for 45-55 min. Once toothpick inserted comes out clean remove from oven and let cool.
While the cake is cooling make frosting. In a saucepan mix lemon juice, sugar, and raspberries. Strain out seeds and add to rest of frosting ingredients. Frost cake as desired and enjoy!
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