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Dark Chocolate Espresso Cake with Brown Butter Frosting

Decadent Dark Chocolate Espresso Cake with Brown Butter Frosting

This Dark Chocolate Espresso Cake with Brown Butter Frosting is rich, chocolatey, and easy to make—perfect for dessert lovers!
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 sticks Unsalted Butter Ensure it's at room temperature
  • 6 oz Espresso Or strong brewed coffee
  • 0.5 C Cocoa Powder Unsweetened
  • 3.5 oz Ghirardelli 72% Cacao Dark Chocolate Bar Chopped
  • 1.25 C Light Brown Sugar Can substitute with granulated sugar
  • 0.5 Tbsp Bourbon Vanilla Extract Regular vanilla extract as substitute
  • 0.5 tsp Kosher Salt Enhances flavor
  • 3 large Eggs At room temperature
  • 2 large Egg Yolks
  • 1 C All-Purpose Flour Can use gluten-free blend
  • 0.5 Tbsp Baking Soda Leavening agent
For the Frosting
  • 2 sticks Unsalted Butter for Frosting Provides creaminess
  • 4 C Powdered Sugar No direct substitute recommended
  • 3 Tbsp Heavy Cream Cold, or use milk/non-dairy cream

Equipment

  • 9x13 baking dish
  • Medium saucepan
  • Large mixing bowl
  • spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish.
  2. In a medium saucepan, combine unsalted butter and espresso over low-medium heat until melted.
  3. Stir in cocoa powder and chopped dark chocolate until smooth.
  4. In a large bowl, whisk together light brown sugar, kosher salt, and bourbon vanilla extract.
  5. Pour in the warm chocolate mixture, stir until smooth.
  6. Incorporate eggs and yolks, whisk until the batter is thick and glossy.
  7. Sift in flour and baking soda, fold until just combined.
  8. Pour batter into prepared baking dish and bake for 22-25 minutes.
  9. Let it cool for about 15 minutes before transferring to a wire rack.
  10. Melt unsalted butter for frosting until golden brown, stirring constantly.
  11. Whisk cooled brown butter and powdered sugar until creamy.
  12. Slowly mix in heavy cream until spreadable consistency is reached.
  13. Frost the cooled cake evenly with brown butter frosting.
  14. Slice into squares and enjoy with espresso or whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for the best results. Watch the butter closely when browning to avoid burning.

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