Toasted Vanilla Espresso Cake

1. Add the butter to a medium saucepan and place over medium heat.
2. Occasionally stir to melt, then continue to stir as it goes from loud and bubbly to quiet and frothy.
3. When it goes quiet, the browning process will happen pretty fast so don’t walk away from the pot. Keep stirring until the butter turns an amber color and gives off a nutty aroma.
4. Remove from heat and pour the butter into a large mixing bowl. Make sure to scrape in all the brown bits at the bottom of the pot.
5. Allow the butter to cool at room temperature and set the pot off to the side to cool as we’ll be using it for the frosting later. 
6. In the meantime, preheat the oven to 350F and grease a 10×15 jelly roll pan with non-stick spray. 
7. Once the butter has cooled, whisk in the sugar and brown sugar followed by the eggs and vanilla.
8. Once smooth, whisk in the sour cream, baking soda, and salt. 
9. Off to the side – in a measuring glass, mix together the warm water and espresso.
10. Now back to the mixing bowl – mix in half of the flour, then the warm espresso, then the rest of the flour.
11. Pour the batter into the jelly roll pan and spread even. Bake for 25-30 minutes or until the center is soft and bouncy to the touch. 
12. Allow the cake to cool either at room temperature or in the refrigerator. 

Toasted Milk Frosting

1. While the cake cools, start on the frosting.
2. Using the same pot we browned the butter in, wipe it clean and sprinkle in the dry milk powder.
3. Place over medium-low heat and use a rubber spatula to stir occasionally at first. It won’t look like anything is happening for a few minutes, but slowly the powder will begin to clump as you stir.
4. When you notice it’s starting to turn golden, constantly move it around to prevent any burning. 
5. As you stir, press into the clumps to help break them apart. Once the dry milk powder turns a graham cracker color, remove from heat and work on breaking down those clumps even further. 
6. Once you’ve reached a near-powder consistency, mix in the milk to form a paste.
7. Scoop the paste into a small dish and chill in the refrigerator. 
8. By the time the cake has completely cooled, the toasted milk should also be cooled enough to continue making the frosting.
9. In a large mixing bowl using a hand or stand mixer with the whisk attachment, mix together the toasted milk and room temperature butter.
10. Then mix in the powdered sugar one cup at a time, followed by the vanilla.
11. Spread the frosting over the cooled cake and top with chopped chocolate covered espresso beans.
12. Now slice and enjoy!