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Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe

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★★★★

3.8 from 81 reviews

This Dark Chocolate Espresso Cake with Brown Butter Frosting is a rich and decadent dessert featuring the deep flavors of dark chocolate and robust espresso, complemented by a nutty, smooth brown butter frosting. Perfect for chocolate lovers seeking a sophisticated twist with the subtle warmth of espresso and the creamy texture of brown butter frosting.

Ingredients

Scale

Cake

  • 1 1/2 sticks (170g) Unsalted Butter
  • 3 double shots (6 oz) Espresso
  • 1/2 cup (40g) Cocoa Powder
  • 1 (3.5 oz) Ghirardelli 72% Cacao Dark Chocolate Bar, roughly chopped
  • 1 1/4 cups (240g) Light Brown Sugar
  • 1/2 tablespoon Bourbon Vanilla Extract
  • 1/2 teaspoon Kosher Salt
  • 3 Large Eggs
  • 2 Egg Yolks
  • 1 cup (120g) All Purpose Flour
  • 1/2 tablespoon Baking Soda

Brown Butter Frosting

  • 2 sticks (226g) Unsalted Butter
  • 4 cups (450g) Powdered Sugar
  • 1 teaspoon Bourbon Vanilla Extract
  • 1/2 teaspoon Kosher Salt
  • 3 tablespoons (45ml) Heavy Cream, cold

Instructions

  1. Preheat and Prepare: Preheat the oven to 350ºF. Grease the sides and bottom of a 9×13 baking dish; parchment paper is not necessary.
  2. Melt Butter and Espresso: In a small saucepan over low-medium heat, melt the unsalted butter with the espresso. Remove from heat immediately once melted.
  3. Add Cocoa and Chocolate: Stir in cocoa powder and chopped dark chocolate to the warm butter-espresso mixture until chocolate is melted. Small lumps of cocoa may remain but will blend later.
  4. Mix Sugar and Flavor: In a large bowl, combine the light brown sugar, kosher salt, and bourbon vanilla extract.
  5. Combine Mixtures: Pour the chocolate mixture into the sugar mixture and whisk until smooth.
  6. Add Eggs: Whisk in the eggs and egg yolks until the batter is glossy and smooth.
  7. Add Dry Ingredients: Whisk in the all-purpose flour and baking soda until fully incorporated and smooth.
  8. Bake the Cake: Pour the batter into the prepared baking dish and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool Cake: Allow the cake to cool completely in the baking dish before frosting.
  10. Bake Brown Butter: While the cake bakes, melt the butter in a large saucepan over low-medium heat, stirring constantly and scraping the pan bottom as it melts and foams.
  11. Browning Butter: Continue cooking until the butter bubbles, foam forms, and brown particles appear on the bottom, with a nutty aroma and amber color. Remove from heat.
  12. Cool Brown Butter: Transfer the browned butter to a heatproof bowl and allow it to cool completely.
  13. Prepare Frosting Base: In a stand mixer with a whisk attachment, blend the cooled brown butter and powdered sugar on low speed for 30 seconds, then increase speed and whisk until smooth, scraping the bowl halfway through.
  14. Add Flavor and Cream: Add vanilla extract, kosher salt, and cold heavy cream. Whisk until fully combined and smooth.
  15. Frost Cake: Spread the brown butter frosting evenly over the cooled cake and serve.

Notes

  • Espresso shots can be substituted with strongly brewed coffee if espresso is unavailable, but espresso imparts a richer flavor.
  • Bourbon vanilla extract enhances flavor depth; use pure vanilla extract if unavailable.
  • Be careful when browning butter – watch closely to avoid burning; remove from heat once nutty aroma and amber color develop.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • The recipe yields 15 servings, making it ideal for gatherings or special occasions.

Keywords: dark chocolate cake, espresso cake, brown butter frosting, chocolate dessert, rich chocolate cake, coffee infused cake

Find it online: https://epicrecipebox.com/dark-chocolate-espresso-cake-with-brown-butter-frosting-recipe/