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Dark Chocolate Espresso Cake with Brown Butter Frosting

Dark Chocolate Espresso Cake with Brown Butter Frosting
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Indulge in the rich flavors of our Dark Chocolate Espresso Cake with Brown Butter Frosting—a sumptuous dessert that masterfully blends the deep, intense notes of dark chocolate with the bold essence of espresso. This single-layer cake, adorned with a velvety brown butter frosting, is perfect for any occasion, from birthday celebrations to cozy evenings at home. The buttery, nutty frosting elevates each bite, making it a delightful treat that will leave your guests craving more. Easy to prepare yet impressive in flavor, this cake is a must-try for chocolate lovers and baking enthusiasts alike.

Ingredients

Scale
  • 1 1/2 sticks (170) Unsalted Butter
  • 3 double shots (6 oz) Espresso
  • 1/2 C (40g) Cocoa Powder
  • 1 (3.5 oz) Ghirardelli 72% Cacao Dark Chocolate Bar, roughly chopped
  • 1 1/4 C (240g) Light Brown Sugar
  • 1/2 Tbsp Bourbon Vanilla Extract
  • 1/2 tsp Kosher Salt
  • 3 Large Eggs
  • 2 Egg Yolks
  • 1 C (120g) All Purpose Flour
  • 1/2 Tbsp Baking Soda
  • 2 sticks (226g) Unsalted Butter
  • 4 C (450g) Powdered Sugar
  • 1 tsp Bourbon Vanilla Extract
  • 1/2 tsp Kosher Salt
  • 3 Tbsp (45ml) Heavy Cream, cold

Instructions

  1. Preheat oven to 350ºF and grease a 9×13 baking dish.
  2. Melt unsalted butter and espresso in a saucepan over low-medium heat; remove from heat once melted.
  3. Stir in cocoa powder and chopped dark chocolate until fully melted.
  4. In a large bowl, mix light brown sugar, salt, and vanilla extract. Incorporate the chocolate mixture until smooth.
  5. Whisk in eggs until glossy and then add flour and baking soda; mix until fully combined.
  6. Pour batter into the prepared dish and bake for 22–25 minutes or until a toothpick comes out clean.
  7. Let the cake cool completely before frosting with prepared brown butter frosting.

Nutrition

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