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Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe

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3.9 from 7 reviews

This Dark Chocolate Espresso Cake with Brown Butter Frosting is a rich and decadent dessert combining the bold flavors of espresso and dark chocolate with a luscious brown butter frosting. Perfect for chocolate lovers seeking a sophisticated twist on classic chocolate cake, it features a moist, fudgy texture complemented by the nutty, aromatic richness of brown butter in the creamy frosting.

Ingredients

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 your oven to 350ºF (175ºC). Grease the sides and bottom of a 9x13 inch baking dish. There's no need to line with parchment paper since the cake will remain in this dish after baking.
  2. Melt Butter and Espresso: In a small saucepan over low to medium heat, melt 1 1/2 sticks of unsalted butter together with 3 double shots of espresso. Stir gently until fully melted, then remove the pan from heat.
  3. Add Cocoa and Chocolate: Immediately add 1/2 cup of cocoa powder and the roughly chopped dark chocolate bar to the saucepan. Stir until the chocolate is fully melted by the residual heat; a few cocoa lumps may remain but will blend in the next steps.
  4. Mix Sugar, Salt, and Vanilla: In a large mixing bowl, combine the light brown sugar, kosher salt, and bourbon vanilla extract. Stir to mix these dry ingredients.
  5. Combine Chocolate Mixture: Pour the chocolate and espresso butter mixture into the sugar mixture. Whisk together until smooth and well combined.
  6. Add Eggs: Add the 3 whole eggs and 2 egg yolks to the bowl. Whisk until the batter is glossy and smooth, ensuring the eggs are fully incorporated.
  7. Add Dry Ingredients: Sift in the all-purpose flour and baking soda. Whisk gently until smooth and there are no lumps.
  8. Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool Completely: Remove the cake from the oven and allow it to cool completely in the baking dish before frosting to prevent melting.
  10. Make Brown Butter: While the cake bakes, melt 2 sticks of unsalted butter in a large saucepan over low to medium heat. Stir continuously and scrape the bottom as the butter melts.
  11. Brown the Butter: Watch for bubbling and the formation of foam. Brown particles will appear on the pan’s bottom with a nutty aroma and an amber color. Once this happens, remove from heat promptly.
  12. Cool Brown Butter: Transfer the browned butter to a heatproof bowl and let it cool completely before using it for frosting.
  13. Mix Frosting: Using a stand mixer with a whisk attachment, mix the cooled brown butter and powdered sugar on low speed for 30 seconds. Then, increase the speed and whisk until smooth and fully combined, scraping the bowl halfway through to ensure consistency.
  14. Add Final Frosting Ingredients: Add bourbon vanilla extract, kosher salt, and cold heavy cream to the brown butter mixture. Whisk until everything is fully incorporated and frosting is creamy.
  15. Frost the Cake: Spread the brown butter frosting evenly over the completely cooled cake. Slice, serve, and enjoy this indulgent chocolate espresso treat!

Notes

  • Espresso can be replaced with strong brewed coffee if espresso shots are unavailable, but the espresso flavor is preferred for a richer taste.
  • Allow the cake to cool completely before frosting to avoid melting or sliding of the frosting.
  • Stir the butter continuously when browning to prevent burning and achieve a perfect nutty flavor.
  • This cake stores well in an airtight container in the refrigerator for up to 3 days.
  • Bring the cake to room temperature before serving for the best texture and flavor.

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