Brown Butter Butterfly Cakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.

   Tip: Use a pastry blender or spatula to scrape the browned bits from the pan.

3. 3

   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center and add the melted butter, cocoa powder, eggs, yogurt, and milk. Whisk until smooth.

   Tip: Don't overmix the batter.

4. 4

   Divide the batter evenly among 6 (2.5 inch) cake pans. Smooth the tops and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Rotate the pans halfway through baking.

5. 5

   Remove the cakes from the oven and let them cool in the pans for 5 minutes. Then, transfer them to a wire rack to cool completely.

   Tip: Let the cakes cool completely before glazing.

6. 6

   To make the glaze, whisk together the melted butter and powdered sugar until smooth. Add the milk and whisk until the glaze reaches the desired consistency.

   Tip: Adjust the glaze to your desired consistency by adding more milk or powdered sugar.

7. 7

   Once the cakes are completely cool, drizzle the glaze over the top of each cake.

   Tip: Let the glaze set before serving.

8. 8

   Serve the butterfly cakes at room temperature or chilled, dust with powdered sugar if desired.