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Dark Chocolate Espresso Cake with Brown Butter Frosting

Irresistible Dark Chocolate Espresso Cake with Brown Butter Frosting

A rich Dark Chocolate Espresso Cake with Brown Butter Frosting that combines decadent flavors for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 sticks Unsalted Butter Provides moisture and richness; substitute with margarine or vegan butter for a dairy-free option.
  • 6 oz Espresso Adds deep coffee flavor; use strong black coffee if espresso is unavailable.
  • 0.5 C Cocoa Powder Enhances chocolate flavor and contributes to the structure; consider Dutch-process cocoa for a milder taste.
  • 1 bar (3.5 oz) Dark Chocolate Intensifies the chocolate flavor profile; swap with milk chocolate for a lighter sweetness.
  • 1.25 C Light Brown Sugar Adds sweetness and moisture; white sugar can be used but will reduce flavor depth.
  • 0.5 Tbsp Bourbon Vanilla Extract Enhances flavor complexity; use pure vanilla extract as an alternative.
  • 1 tsp Kosher Salt Balances sweetness; feel free to substitute with sea salt.
  • 3 Large Eggs Provide structure and moisture; replace with flax or chia eggs for a vegan option.
  • 2 Yolks Egg Yolks Provide additional richness.
  • 1 C All-Purpose Flour Gives structure to the cake; a gluten-free blend can be used if desired.
  • 0.5 Tbsp Baking Soda Helps the cake rise; ensure it's fresh for effective results.
For the Frosting
  • 4 C Powdered Sugar Sweetens and thickens the frosting; can substitute with sugar alternatives for lower-sugar options.
  • 3 Tbsp Heavy Cream 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.

Equipment

  • 9x13 inch baking dish
  • mixing bowl
  • small saucepan
  • spatula
  • whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
  2. In a small saucepan, melt 1 1/2 sticks of unsalted butter with 6 ounces of espresso over low-medium heat.
  3. Add 1/2 cup of cocoa powder and a chopped dark chocolate bar to the melted mixture and stir until smooth.
  4. 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.
  5. Pour the warm chocolate mixture into the sugar mixture, and whisk until combined.
  6. Add 3 large eggs and 2 egg yolks to the mixture and whisk until glossy.
  7. Sift in 1 cup of all-purpose flour and 1/2 tablespoon of baking soda, and gently fold the dry ingredients until just combined.
  8. Pour the batter into the prepared baking dish and bake for 22-25 minutes.
  9. Allow the cake to cool completely in the baking dish on a wire rack.
Frosting
  1. Brown 1/2 cup of unsalted butter in a saucepan over medium heat.
  2. 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.
  3. Frost the cooled cake evenly with the brown butter frosting.

Nutrition

Serving: 1slicesCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 40gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Store leftover cake in an airtight container. It stays fresh at room temperature for up to 3 days or up to a week in the fridge.

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