Dark Chocolate Espresso Cake with Brown Butter Frosting

If you’re looking for a dessert that will wow your friends and family, you’ve come to the right place! The Dark Chocolate Espresso Cake with Brown Butter Frosting is one of those recipes that feels special without being overly complicated. The combination of rich dark chocolate and robust espresso makes this cake incredibly indulgent, while the brown butter frosting adds a nutty sweetness that takes it over the top. Whether it’s a cozy family gathering or a busy weeknight treat, this cake is sure to impress.

I love making this cake whenever I need a pick-me-up or want to share something delightful with others. It’s perfect for birthdays, celebrations, or just because you deserve a slice of happiness!

Why You’ll Love This Recipe

• Decadent Flavor: The blend of dark chocolate and espresso creates an irresistible flavor profile that coffee lovers will adore.
• Simple Preparation: With minimal steps and easy-to-find ingredients, you can whip this cake up in no time!
• Perfect for Any Occasion: Whether it’s a casual get-together or a special celebration, this cake fits the bill.
• Make-Ahead Friendly: Bake it in advance and frost it when you’re ready to serve—perfect for busy schedules!
• Family-Friendly: Kids and adults alike will love the rich taste of this delightful dessert.

Ingredients You’ll Need

To make this delicious Dark Chocolate Espresso Cake with Brown Butter Frosting, you’ll need some simple and wholesome ingredients. Don’t worry; they’re easy to find at your local grocery store!

For the Cake

• 1 1/2 sticks (170g) 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

For the Brown Butter Frosting

• 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

Variations

One of my favorite things about this recipe is how flexible it is! You can easily customize it to suit your taste or dietary needs.

• Add Nuts: For a crunchy texture, consider folding in some chopped nuts like walnuts or pecans into the batter before baking.
• Try Different Chocolates: Swap out the dark chocolate for semi-sweet or milk chocolate if you prefer a sweeter cake!
• Incorporate Flavors: Add a hint of orange zest or mint extract to brighten up the flavors.
• Make Mini Cakes: Instead of one large cake, divide the batter into muffin tins for individual servings!

How to Make Dark Chocolate Espresso Cake with Brown Butter Frosting

Step 1: Preheat and Prepare

Preheat your oven to 350ºF. While that heats up, grease a 9×13 baking dish. No need for parchment paper here; our cake will stay beautifully intact in the dish!

Step 2: Melt Butter and Espresso

In a small saucepan over low-medium heat, melt together unsalted butter and espresso. This step infuses rich coffee flavor into your cake while ensuring the butter is perfectly melted.

Step 3: Add Chocolate and Cocoa

Once melted, remove from heat and stir in cocoa powder and chopped chocolate. This residual heat will help melt the chocolate smoothly—so satisfying! Mix until fully combined; don’t worry if there are small lumps—they’ll disappear in the batter.

Step 4: Combine Sugar and Vanilla

In a large bowl, mix together dark brown sugar, kosher salt, and bourbon vanilla extract. This mixture adds sweetness that balances out the bitterness of the chocolate.

Step 5: Create Your Batter

Pour your warm chocolate mixture into this sugar blend. Whisk until smooth—a glossy batter means we’re on track! Then add eggs and egg yolks one at a time until everything is beautifully combined.

Step 6: Add Dry Ingredients

Now it’s time for flour and baking soda! Gently fold these in until just combined—overmixing can lead to a tough cake.

Step 7: Bake Your Cake

Pour your decadent batter into the prepared dish. Bake for about 22-25 minutes or until a toothpick comes out clean. This step fills your kitchen with an incredible aroma!

Step 8: Cool Before Frosting

Let your cake cool completely before frosting; this prevents melting and ensures that your frosting stays fluffy.

Step 9: Make Brown Butter

While waiting on that lovely cake to cool down, let’s make our brown butter! In another saucepan over low-medium heat, melt more unsalted butter while stirring constantly until it turns amber with nutty aromas.

Step 10: Mix Frosting Ingredients

Transfer cooled brown butter to a bowl. Using a stand mixer with whisk attachment, combine with powdered sugar on low speed first before increasing speed until smooth.

Step 11: Final Touches on Frosting

Add bourbon vanilla extract, kosher salt, and cold heavy cream. Whisk until perfectly blended—it should be light and creamy!

Step 12: Frost Your Cake

Spread that luscious frosting evenly across your cooled cake. Take a moment to admire your work—then dig in!

There you have it—the ultimate Dark Chocolate Espresso Cake with Brown Butter Frosting! Enjoy every bite!

Pro Tips for Making Dark Chocolate Espresso Cake with Brown Butter Frosting

Baking can be an adventure, and these tips will help ensure your Dark Chocolate Espresso Cake turns out perfect every time!

• Use room temperature ingredients: Bringing your eggs and butter to room temperature helps create a smoother batter, ensuring that everything combines evenly without lumps.
• Don’t overmix the batter: Mixing too much can lead to a tough cake. Stir just until you no longer see dry flour for a tender crumb.
• Check for doneness: Every oven is different! Start checking the cake a couple of minutes before the suggested baking time. A toothpick should come out clean or with just a few moist crumbs.
• Allow proper cooling: Letting your cake cool completely before frosting is crucial. Otherwise, the frosting will melt and slide off, making it less visually appealing!
• Experiment with flavors: Feel free to swap in flavored extracts or add a pinch of espresso powder to the frosting for an extra kick. This adds depth and interest to your cake!

How to Serve Dark Chocolate Espresso Cake with Brown Butter Frosting

Presenting your Dark Chocolate Espresso Cake beautifully can make all the difference when serving friends and family. Here are some fun ideas for serving this decadent dessert.

Garnishes

• Fresh Berries: A handful of raspberries or strawberries on top not only adds color but also brings a refreshing contrast to the rich chocolate flavor.
• Chocolate Shavings: Sprinkling some dark chocolate shavings on top creates an elegant touch that showcases the cake’s chocolatey goodness.

Side Dishes

• Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a delightful contrast in temperature and texture, enhancing each bite of rich cake.
• Coffee or Espresso: Pairing this cake with a warm cup of coffee or espresso complements its flavors perfectly and makes for a cozy dessert experience.
• Whipped Coconut Cream: For a dairy-free option, serve with whipped coconut cream. It adds lightness and pairs well with the chocolate richness.
• Fruit Salad: A simple mix of seasonal fruits can cleanse the palate after enjoying such a rich dessert, providing freshness and balance.

With these serving suggestions and pro tips, you’re all set to impress everyone at your next gathering with this remarkable Dark Chocolate Espresso Cake topped with luscious Brown Butter Frosting! Enjoy every bite!

Make Ahead and Storage

This Dark Chocolate Espresso Cake with Brown Butter Frosting is perfect for meal prep and gatherings! You can easily make it ahead of time and store it for later enjoyment.

Storing Leftovers

• Store leftover cake in an airtight container at room temperature for up to 3 days.
• If you prefer, refrigerate the cake for up to a week; just ensure it’s well wrapped to avoid drying out.

Freezing

• Slice the cake into individual pieces before freezing for easy access.
• Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. The cake can be frozen for up to 3 months.
• For best results, thaw overnight in the refrigerator before serving.

Reheating

• To enjoy a slice warm, simply microwave it for about 15-20 seconds.
• Alternatively, you can warm it in the oven at 350ºF for about 5-10 minutes.

FAQs

Have questions about making this delicious cake? Here are some common inquiries:

Can I substitute espresso with regular coffee in the Dark Chocolate Espresso Cake with Brown Butter Frosting?

Yes! Regular brewed coffee can be used instead of espresso. Just ensure it’s strong enough to maintain the rich flavor.

How do I achieve the perfect consistency for the brown butter frosting?

Start by allowing your browned butter to cool completely before mixing with powdered sugar. Adjust the heavy cream as needed to reach your desired frosting consistency.

Is it possible to make this Dark Chocolate Espresso Cake with Brown Butter Frosting gluten-free?

Absolutely! You can substitute all-purpose flour with a gluten-free blend that works well for baking.

Final Thoughts

This Dark Chocolate Espresso Cake with Brown Butter Frosting is truly a delightful treat that combines rich flavors and a luxurious texture. Whether you’re celebrating a special occasion or simply indulging yourself, this cake will surely impress. I hope you enjoy making it as much as I do, and I can’t wait to hear how yours turns out! Happy baking!