The aroma of freshly brewed espresso mingling with rich dark chocolate is an experience like no other—it instantly takes me back to cozy coffee shops where time seems to pause. Today, I’m excited to share my recipe for a delectable Dark Chocolate Espresso Cake with Brown Butter Frosting, a dessert that’s as satisfying to make as it is to eat. This delightful single-layer cake is not only a showstopper for any gathering but also a quick and easy treat to whip up for a cozy night in. With every bite, you’ll savor the decadent chocolate flavor and the nutty richness of the brown butter frosting, a perfect match for coffee enthusiasts. Ready to discover how to bring this dream cake to life? Let’s dive in!
Why is this cake a must-try?
Decadent flavors: This Dark Chocolate Espresso Cake features a rich combination of dark chocolate and espresso, making each bite an indulgent experience you won’t forget.
Easy to make: With simple ingredients and straightforward steps, even novice bakers can impress friends and family with this delightful dessert.
Brown butter magic: The unique brown butter frosting elevates this cake, adding a nutty flavor that beautifully complements the chocolate.
Great for any occasion: Whether you’re celebrating a birthday or just treating yourself, this single-layer cake is perfect for any gathering or cozy night.
Versatile serving options: Enhance your cake by pairing it with a dollop of espresso whipped cream or fresh berries, making it customizable to your taste.
So, if you’re looking to elevate your dessert game, this cake is bound to impress!
Dark Chocolate Espresso Cake Ingredients
For the Cake
• Unsalted Butter (1 1/2 sticks / 170g) – Provides moisture and richness; substitute with margarine or vegan butter for a dairy-free option.
• Espresso (3 double shots / 6 oz) – Adds deep coffee flavor; use strong black coffee if espresso is unavailable.
• Cocoa Powder (1/2 C / 40g) – Enhances chocolate flavor and contributes to the structure; consider Dutch-process cocoa for a milder taste.
• Dark Chocolate Bar (1 / 3.5 oz, chopped) – Intensifies the chocolate flavor profile; swap with milk chocolate for a lighter sweetness.
• Light Brown Sugar (1 1/4 C / 240g) – Adds sweetness and moisture; white sugar can be used but will reduce flavor depth.
• Bourbon Vanilla Extract (1/2 Tbsp + 1 tsp) – Enhances flavor complexity; use pure vanilla extract as an alternative.
• Kosher Salt (1/2 tsp + 1/2 tsp) – Balances sweetness; feel free to substitute with sea salt.
• Large Eggs (3) & Egg Yolks (2) – Provide structure and moisture; replace with flax or chia eggs for a vegan option.
• All-Purpose Flour (1 C / 120g) – Gives structure to the cake; a gluten-free blend can be used if desired.
• Baking Soda (1/2 Tbsp) – Helps the cake rise; ensure it’s fresh for effective results.
For the Frosting
• Powdered Sugar (4 C / 450g) – Sweetens and thickens the frosting; can substitute with sugar alternatives for lower-sugar options.
• Heavy Cream (3 Tbsp / 45ml, cold) – Makes the frosting creamy; use coconut cream for a dairy-free version.
• Unsalted Butter (for browning) – Adds a nutty, rich flavor to the frosting, enhancing the overall cake experience.
This rich and decadent Dark Chocolate Espresso Cake with Brown Butter Frosting is sure to become a favorite in your dessert repertoire! Enjoy making this simple yet delightful treat!
Step‑by‑Step Instructions for Dark Chocolate Espresso Cake with Brown Butter Frosting
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray, ensuring all edges are covered to facilitate easy removal of the cake later. While this warms up, gather your ingredients to streamline your cooking experience and ensure you have everything on hand.
Step 2: Melt Butter and Espresso
In a small saucepan, combine 1 1/2 sticks of unsalted butter and 6 ounces of espresso over low-medium heat. Stir gently as the mixture melts, ensuring the butter combines with the espresso seamlessly. Once fully melted and smooth, remove the saucepan from heat, allowing the rich aromas to envelop your kitchen as you move on to the next step.
Step 3: Mix Chocolate and Cocoa
Add 1/2 cup of cocoa powder and a chopped dark chocolate bar (3.5 oz) to the melted butter and espresso mixture. Stir vigorously until smooth; there may be a few lumps remaining, which is fine. The combination will become glossy and fragrant, setting the stage for your indulgent Dark Chocolate Espresso Cake.
Step 4: Combine Sugar and Vanilla
In a large mixing bowl, whisk together 1 1/4 cups of light brown sugar, 1/2 teaspoon of kosher salt, and 1/2 tablespoon plus 1 teaspoon of bourbon vanilla extract. This mixture should be light and airy, forming a great base for your cake. The sweetness will balance the rich chocolate flavors that come next.
Step 5: Incorporate Chocolate Mixture
Pour the warm chocolate mixture into the bowl containing the sugar and whisk until the two mixtures blend beautifully and are fully combined. The color should become a deep chocolate hue while the texture remains silky and smooth. This luscious blend is what makes the Dark Chocolate Espresso Cake truly decadent.
Step 6: Add Eggs
Add three large eggs and two egg yolks to the chocolate mixture. Whisk vigorously until the mixture is glossy and thickens slightly, which will provide structure to your cake. The process should take about a minute, and the batter should feel rich and inviting as you prepare to include the dry ingredients.
Step 7: Incorporate Dry Ingredients
Sift in 1 cup of all-purpose flour and 1/2 tablespoon of baking soda directly into the bowl. Gently fold the dry ingredients using a spatula or wooden spoon until just combined, being careful not to overmix. The batter should be smooth with a slightly thick consistency, ready to pour into your prepared baking dish.
Step 8: Bake the Cake
Pour the cake batter into the greased baking dish, spreading it evenly with a spatula. Place it in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. The top should be set and slightly springy to the touch, indicating it’s perfectly baked.
Step 9: Cool Completely
Once baked, remove the cake from the oven and allow it to cool completely in the baking dish on a wire rack. This can take about 30-40 minutes. Ensuring the cake is fully cooled will help prevent the frosting from melting and guarantee a beautifully layered Dark Chocolate Espresso Cake with Brown Butter Frosting.
Step 10: Make Brown Butter Frosting
While the cake cools, prepare the frosting by browning 1/2 cup of unsalted butter in a small saucepan over medium heat. Stir continuously until the butter turns a golden amber color and emits a nutty aroma. This browning process is crucial for achieving the depth of flavor that complements your rich cake.
Step 11: Mix Frosting Ingredients
Transfer the browned butter into a large mixing bowl and allow it to cool slightly. Gradually add 4 cups of powdered sugar and 3 tablespoons of cold heavy cream, whisking until smooth and creamy. The frosting should be thick yet spreadable, ready to generously coat the cooled cake.
Step 12: Frost and Serve
Once the cake is completely cooled, frost it evenly with the brown butter frosting using a spatula. Take your time to create a lovely finish, and perhaps add a decorative touch, like chocolate shavings or a swirl. Now your Dark Chocolate Espresso Cake is ready to be sliced, served, and savored!
What to Serve with Dark Chocolate Espresso Cake with Brown Butter Frosting
Elevate your dessert experience with delightful accompaniments that bring out the rich flavors in each slice of this scrumptious cake.
- Espresso Whipped Cream: Whipped cream infused with espresso echoes the cake’s coffee notes and adds a light, airy contrast.
- Fresh Berries: Tart raspberries or strawberries cut through the cake’s richness, delivering a refreshing burst of flavor that brightens every bite.
Pairing this cake with fresh fruit not only enhances the dining experience but adds a colorful touch to the plate. Just imagine that juicy bite paired with the dense cake. It’s a match made in dessert heaven!
- Vanilla Ice Cream: The creamy sweetness of vanilla ice cream perfectly balances the deep chocolate and espresso flavors while providing a cool temperature contrast.
- Hazelnut Praline: A crunchy praline adds delightful texture and nutty flavor, amplifying the cake’s chocolate richness with every bite.
These pairings transform your cake into an elegant dessert spread, perfect for impressing guests or enjoying on your own.
- Chocolate-Covered Espresso Beans: For the coffee lovers, the added crunch and intense flavor of these treats make a delightful sidekick to the cake.
- Red Wine or Coffee Liqueur: A glass of bold red wine or rich coffee liqueur enhances the chocolate and espresso profile, making each bite more decadent.
With these diverse pairings, your Dark Chocolate Espresso Cake with Brown Butter Frosting becomes a centerpiece of sweetness and harmony, perfect for any occasion!
Expert Tips for Dark Chocolate Espresso Cake
• Prep Ingredients First: Organize and measure all ingredients before starting to streamline your baking process and reduce the chance of forgetting an important element.
• Melt Butter Gently: Be cautious while melting the butter with espresso; do so over low-medium heat to prevent burning, ensuring a rich, flavorful base for the cake.
• Check Baking Time: Use a toothpick to check for doneness at 22 minutes; if it comes out with moist crumbs, the cake is done. Overbaking can lead to a dry cake.
• Cool Completely: Allow the cake to cool fully before frosting to avoid melting your brown butter frosting. A warm cake disrupts the ideal frosting texture.
• Store Properly: Keep leftover Dark Chocolate Espresso Cake with Brown Butter Frosting in an airtight container. It stays fresh at room temperature for up to 3 days or up to a week in the fridge.
Dark Chocolate Espresso Cake Variations
Feel free to let your creativity soar and customize this delightful cake to suit your taste buds!
- Spicy Twist: Add a pinch of cayenne pepper or chili powder to the batter for a surprising, warm kick of heat.
- Citrus Zest: Incorporate 1 tablespoon of orange or lemon zest into the batter for a vibrant burst of flavor that complements the chocolate beautifully.
- Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans for added texture and a toasted flavor that pairs perfectly with chocolate and espresso.
- Dairy-Free: Swap the unsalted butter for vegan butter and use coconut cream instead of heavy cream to make a scrumptious dairy-free frosting.
- Coffee Lovers Delight: For an extra coffee kick, replace the espresso with coffee-flavored liqueur in your frosting, adding depth and a subtle sweetness.
- Layered Cream: Add a layer of espresso-flavored whipped cream between the cake layer and frosting to enhance the richness and create a delightful surprise in every bite.
- Chocolate Variations: Experiment with different chocolate types—use white chocolate for the frosting or substitute dark chocolate with semi-sweet or milk chocolate for a sweeter flavor.
- Fruity Finish: Top the cake with a handful of fresh raspberries or strawberries to contrast the richness and offer a refreshing complement to the decadent flavors.
If you’re looking for more delectable treats, why not take a peek at German Chocolate Cake or indulge in a quick Chocolate Mug Cake? Your baking adventure can continue with these easy-to-follow recipes!
Make Ahead Options
These decadent Dark Chocolate Espresso Cake with Brown Butter Frosting components can easily be prepped ahead to save you time on busy days! You can bake the cake up to 24 hours in advance; simply cool it completely, then refrigerate it in an airtight container. The frosting can also be made up to 3 days ahead—store it in the refrigerator in a tightly sealed container. When you’re ready to enjoy this delightful treat, allow the frosting to come to room temperature, then give it a quick whisk before spreading it on the cooled cake. This way, you’ll savor all the rich flavors without the last-minute rush, enjoying a truly special dessert with less effort!
Storage Tips for Dark Chocolate Espresso Cake
Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days for the best flavor and texture.
Fridge: If you’d like to keep it longer, refrigerate the cake for up to a week. Just ensure it’s well-wrapped to maintain moisture.
Freezer: To enjoy your Dark Chocolate Espresso Cake with Brown Butter Frosting later, freeze it for up to 3 months. Wrap slices individually for easy thawing.
Reheating: When ready to enjoy, allow the cake to thaw in the refrigerator overnight or at room temperature for a few hours. Reheat in a microwave for a few seconds if you desire it warm.
Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe FAQs
How do I choose the right espresso for the cake?
Absolutely! For the best flavor, look for high-quality, freshly brewed espresso. Ideally, you want it rich and bold since it should stand up to the chocolate in the cake. If espresso isn’t available, strong black coffee can work too—just make sure it’s brewed to a higher concentration to capture that deep coffee flavor.
What’s the best way to store leftover cake?
Very! Store any leftover Dark Chocolate Espresso Cake with Brown Butter Frosting in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, ensuring it’s well-wrapped to maintain moisture. This cake loves to stay fresh!
Can I freeze this cake? If so, how?
Absolutely, freezing this cake is a great idea! To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can also slice it beforehand for easy serving later. It will keep well for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight, or at room temperature for a few hours.
What should I do if the cake is too dry?
If you find your cake is a bit dry, it could be due to overbaking. Always start checking for doneness around 22 minutes with a toothpick. If it comes out with moist crumbs, it’s ready! To fix a dry cake post-baking, try layering it with a frosting, or a bit of whipped cream to add moisture and enhance the flavor.
What dietary adjustments can I make for this recipe?
So many options! You can replace the unsalted butter with margarine or a vegan butter alternative for a dairy-free version. If you’re looking for a gluten-free option, swap the all-purpose flour with a gluten-free baking blend. You can also use flax or chia eggs in place of regular eggs for a vegan cake, making it adaptable to various dietary needs.
How can I enhance the flavors in this cake?
Very! For a richer taste, consider adding a splash of bourbon or rum to the frosting. Additionally, integrating orange zest or espresso whipped cream between the cake layers introduces a zesty brightness that contrasts beautifully with the chocolate richness. The more the merrier when it comes to flavor combinations!
Irresistible Dark Chocolate Espresso Cake with Brown Butter Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
- In a small saucepan, melt 1 1/2 sticks of unsalted butter with 6 ounces of espresso over low-medium heat.
- Add 1/2 cup of cocoa powder and a chopped dark chocolate bar to the melted mixture and stir until smooth.
- In a large bowl, whisk together 1 1/4 cups of light brown sugar, 1/2 teaspoon of kosher salt, and 1/2 tablespoon plus 1 teaspoon of bourbon vanilla extract.
- Pour the warm chocolate mixture into the sugar mixture, and whisk until combined.
- Add 3 large eggs and 2 egg yolks to the mixture and whisk until glossy.
- Sift in 1 cup of all-purpose flour and 1/2 tablespoon of baking soda, and gently fold the dry ingredients until just combined.
- Pour the batter into the prepared baking dish and bake for 22-25 minutes.
- Allow the cake to cool completely in the baking dish on a wire rack.
- Brown 1/2 cup of unsalted butter in a saucepan over medium heat.
- Transfer the browned butter to a mixing bowl, add 4 cups of powdered sugar and 3 tablespoons of cold heavy cream, and whisk until smooth.
- Frost the cooled cake evenly with the brown butter frosting.
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