📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans. Alternatively, line the bottoms with parchment paper for easy removal. This prevents sticking and ensures a clean release.
2. Brown the butter: In a saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Watch it carefully to prevent burning. Once browned, remove from heat and let it cool slightly. This step is crucial for that distinct flavor!
3. Infuse the sage: While the butter is cooling, finely chop the fresh sage. You'll need about 2 tablespoons. Stir the chopped sage into the slightly cooled brown butter. The heat will release the sage’s aroma, infusing the butter with its flavor. Let this mixture sit for about 10 minutes.
4. Combine dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Ensure everything is well combined to avoid clumps and uneven baking.
5. Combine wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and the brown butter-sage mixture. Make sure the brown butter isn't too hot when you add it to the eggs to prevent cooking them.
6. Mix wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to a tough cake. The batter should be smooth but not overworked.
7. Add hot water: Slowly pour in the hot water and mix until the batter is smooth and pourable. The hot water helps to bloom the cocoa powder, enhancing the chocolate flavor.
8. Divide the batter: Divide the batter evenly among the prepared cake pans. Use a kitchen scale for precision to ensure even layers.
9. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 25 minutes, as oven temperatures can vary.
10. Cool the cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling them in the pans prevents them from breaking.
11. Make the chocolate buttercream: In a large bowl, beat the softened butter until light and fluffy. Add the powdered sugar gradually, beating until smooth. Gradually add the melted and cooled chocolate, followed by the heavy cream and vanilla extract. Beat until the frosting is smooth and creamy. If the frosting is too thick, add a little more cream; if it’s too thin, add more powdered sugar.
12. Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread a generous amount of chocolate buttercream over the top. Repeat with the remaining layers, ending with a final layer of frosting.
13. Garnish (optional): Garnish with fresh sage leaves, chocolate shavings, or a dusting of cocoa powder. This adds visual appeal and enhances the flavors.
14. Chill (optional): For easier slicing, chill the cake in the refrigerator for at least 30 minutes before serving. The cold temperatures make it easier to cut nice slices!
15. Serve: Slice and serve. Enjoy your Brown Butter Sage Chocolate Layer Cake with a cup of coffee or tea. Savor the unique blend of flavors in every bite!