Brown Butter Espresso Chocolate Cake 🤎☕️🍫

Preheat your oven to 350°F.

In a large bowl, whisk together the melted brown butter, olive oil, granulated sugar, and brown sugar until combined. Add the eggs and vanilla, mixing well. Then mix in the milk and Greek yogurt.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Add the dry ingredients to the wet ingredients and gently fold to combine. Pour in the hot espresso and mix until the batter is smooth.

Pour the batter into a greased 9×9 baking dish.

Bake at 350°F for 35–37 minutes, or until a toothpick inserted into the center comes out clean.

While the cake cools, prepare the chocolate ganache: Heat the heavy cream until it just begins to simmer. Pour it over the chocolate chips and let sit for 5 minutes, then stir until smooth and glossy.

Let the cake cool completely, then frost with buttercream (using the provided ingredients) and drizzle with chocolate ganache. Enjoy! 🍫