The aroma of freshly brewed espresso has a way of wrapping itself around your kitchen like a warm hug. As I whisked together the ingredients for this Dark Chocolate Espresso Cake with Brown Butter Frosting, I couldn’t help but feel excited about the masterpiece that was coming together. This single-layer cake brings together rich chocolate and deep coffee notes, creating a luxurious dessert that’s not just a feast for the senses but incredibly quick to prepare. With its decadent brown butter frosting reminiscent of salted caramel, it’s a go-to choice for gatherings or a simple after-dinner treat. Whether you need that perfect pick-me-up or just want to impress, this cake is sure to be a crowd favorite. Ready to dive into a slice of extraordinary? Let’s get baking!
Why is this cake a must-try?
Indulgent Flavor: With layers of rich dark chocolate and bold espresso, this cake is a chocolate lover’s dream.
Quick & Easy: Need dessert in a hurry? This single-layer cake is incredibly simple to whip up, allowing you to satisfy your sweet tooth without the fuss.
Unique Frosting: The creamy brown butter frosting adds a delightful twist, reminiscent of salty caramel, making this cake truly stand out.
Crowd-Pleasing Treat: Whether it’s for a special occasion or a cozy night in, this dessert will impress, making it a stellar choice for any gathering.
Perfect Pairing: Enjoy it with a steaming cup of coffee or a scoop of vanilla ice cream, elevating your dessert experience to a whole new level! If you’re looking for other delightful recipes, check out our Bacon Brown Sugar Chicken Tenders for a savory complement to your sweet finish.
Dark Chocolate Espresso Cake Ingredients
• Discover the magic of rich flavors!
For the Cake
- Unsalted Butter (1.5 sticks) – Adds moisture and richness; use salted butter if unsalted isn’t available.
- Espresso (3 double shots, 6 oz) – Infuses intense coffee flavors; substitute with strong brewed coffee for a milder taste.
- Cocoa Powder (0.5 C, 40g) – Provides chocolate flavor and dark color; use Dutch-processed for a richer flavor.
- Dark Chocolate (1 bar, 3.5 oz, Ghirardelli 72%) – Enhances the chocolate richness; select chocolate with at least 70% cacao for best results.
- Light Brown Sugar (1.25 C, 240g) – Ensures sweetness and moisture; opt for dark brown sugar for a deeper flavor.
- Bourbon Vanilla Extract (0.5 Tbsp) – Adds aromatic sweetness; regular vanilla extract works in a pinch.
- Kosher Salt (0.5 tsp) – Balances sweetness; avoid table salt as it might be too salty.
- Large Eggs (3) and Egg Yolks (2) – Provide structure and moisture; flax eggs substitute for a vegan option.
- All-Purpose Flour (1 C, 120g) – Builds structure in the cake; gluten-free flour can be used for a gluten-free version.
- Baking Soda (0.5 Tbsp) – Helps the cake rise; make sure it’s fresh for the best results.
For the Brown Butter Frosting
- Powdered Sugar (4 C, 450g) – Sweetener for frosting; adjust to taste for less sweetness.
- Heavy Cream (3 Tbsp, cold) – Lightens the frosting texture; substitute milk for a lighter option.
Discover the delightful balance of flavors in this Dark Chocolate Espresso Cake with Brown Butter Frosting!
Step‑by‑Step Instructions for Dark Chocolate Espresso Cake with Brown Butter Frosting
Step 1: Prep Baking Dish
Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking dish by greasing it with butter or using parchment paper for easy removal later. Set the dish aside while you gather and measure your ingredients, ensuring everything is within reach for a smooth baking process.
Step 2: Melt Butter and Espresso
In a medium saucepan, combine 1.5 sticks of unsalted butter and 6 oz of espresso over low to medium heat. Stir the mixture gently until the butter is fully melted and blended into the warm espresso, taking about 5 minutes. The aroma will envelop your kitchen, signaling that your Dark Chocolate Espresso Cake is already coming to life.
Step 3: Combine Chocolate
Add 0.5 cups of cocoa powder and 3.5 oz of chopped dark chocolate to the melted butter-espresso mixture in the saucepan. Stir continuously until everything is thoroughly melted and smooth, about 2-3 minutes. Remove from heat once you have a glossy chocolate mixture, setting it aside to cool slightly while you work on the other ingredients.
Step 4: Mix Dry Ingredients
In a large mixing bowl, whisk together 1.25 cups of light brown sugar, 0.5 tsp of kosher salt, and 0.5 tbsp of bourbon vanilla extract. Ensure that the sugar is well incorporated for an even distribution of sweetness. This will serve as the base for your Dark Chocolate Espresso Cake, so make sure the dry ingredients are lump-free.
Step 5: Combine Mixtures
Once the chocolate mixture has cooled down slightly, pour it into the bowl with your dry ingredients. Using a whisk or a spatula, mix until you achieve a smooth batter with no visible lumps, about 2 minutes. This step is crucial for achieving a rich and decadent flavor in your cake.
Step 6: Incorporate Eggs
Add 3 large eggs and 2 egg yolks to the chocolate mixture in the bowl. Whisk vigorously until everything is combined and the batter has a glossy appearance, about 1-2 minutes. The eggs will help to provide structure and moisture to your Dark Chocolate Espresso Cake, giving it that desired fudgy texture.
Step 7: Add Dry Ingredients
Gently fold in 1 cup of all-purpose flour and 0.5 tbsp of baking soda into the batter using a spatula or wooden spoon. Mix until just combined—be careful not to overmix, as this can affect the cake’s texture. You’ll want to see a few flour streaks remaining, as they will disappear during baking.
Step 8: Bake
Pour the batter into your prepared baking dish, spreading it evenly with a spatula. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. You want your Dark Chocolate Espresso Cake to be set with a slight bounce, but still moist to ensure a delicious texture.
Step 9: Cool
Remove the cake from the oven and let it cool in the baking dish on a wire rack for about 15-20 minutes. Once slightly cooled, gently turn the cake out onto the rack to cool completely before frosting. This step is vital as frosting on a warm cake can result in a melted mess!
Step 10: Prepare Brown Butter
While the cake cools, start on the frosting by melting 1 stick of unsalted butter in a saucepan over low to medium heat. Stir continuously until it turns golden brown and has a nutty aroma—this should take about 5-7 minutes. Once browned, transfer it to a bowl and let it cool completely.
Step 11: Make Frosting
In a mixing bowl, combine your cooled brown butter with 4 cups of powdered sugar, gradually whisking them together. Add in 0.5 tbsp of vanilla extract, 0.5 tsp of kosher salt, and 3 tbsp of cold heavy cream. Beat until the frosting is smooth and creamy, taking care to achieve the desired consistency.
Step 12: Frost Cake
Once the cake has completely cooled, spread the luscious brown butter frosting evenly over the top using a spatula. Make swirls or decorative patterns if you like, and revel in the beautiful contrast that the frosting creates with the rich, dark cake. Now your Dark Chocolate Espresso Cake with Brown Butter Frosting is ready to be sliced and savored!
Dark Chocolate Espresso Cake Variations
Feel free to let your creativity shine in the kitchen by customizing this delightful cake!
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Milk Chocolate: Swap dark chocolate for milk chocolate for a sweeter, creamier flavor. This twist can make the cake more appealing to kids and those who prefer a lighter taste.
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Gluten-Free: Substitute all-purpose flour with almond flour or a gluten-free flour blend. Enjoy the same deliciousness while accommodating dietary needs!
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Decadent Toppings: Add toppings like chocolate shavings, caramel drizzle, or toasted nuts for extra texture and flavor. Personalize your cake to wow your guests or family!
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Espresso Whipped Cream: Serve your cake with espresso whipped cream for an added coffee kick. This light and airy complement will take your dessert experience to another level, balancing richness with creaminess.
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Dark Cocoa Powder: Use dark cocoa powder instead of regular cocoa powder for an intensified chocolate flavor. The depth will resonate beautifully with the espresso.
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Nutty Flair: Incorporate finely chopped hazelnuts or walnuts into the batter prior to baking. This will add an exciting crunch and subtle nuttiness to your cake, enhancing every bite.
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Flavored Extracts: Experiment with almond or hazelnut extract instead of vanilla to introduce a fancy twist. Just a few drops can elevate the flavor profile without overwhelming.
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Low-Sugar: Substitute some powdered sugar in the frosting with a sugar alternative, or use stevia. It’s a delightful way to indulge without as much guilt.
For even more deliciousness, check out the incredible flavors in our Bacon Brown Sugar Chicken Tenders for a fun savory pairing to go with your sweet dessert!
What to Serve with Dark Chocolate Espresso Cake with Brown Butter Frosting
Indulging in a slice of this decadent cake sparks the imagination for delightful pairings that elevate every bite.
- Fresh Berries: The tartness of raspberries or strawberries brightens the rich chocolate, creating a refreshing contrast on your palate.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully atop the warm cake, enhancing its luxurious chocolate layers.
- Espresso or Coffee: The bold flavors of freshly brewed espresso or coffee accentuate the cake’s espresso notes, rounding out the dessert experience.
- Salted Caramel Sauce: Drizzling homemade salted caramel adds a sweet, salty depth that plays perfectly with the brown butter frosting.
- Whipped Cream: Light and airy whipped cream provides a fluffy contrast to the dense cake, adding a touch of sweetness that balances luxurious richness.
- Chocolate Ganache: For the ultimate chocolate lover, a rich chocolate ganache poured over the top intensifies the dessert, making it even more divine.
- Sparkling Water with Lemon: A refreshing sip of sparkling water with a splash of lemon cleanses the palate, setting the stage for a new bite of cake.
- Nutty Biscotti: Pair with almond or hazelnut biscotti for a crunchy texture that contrasts with the cake, creating a delightful snacking experience.
Each suggestion enhances this unforgettable Dark Chocolate Espresso Cake with Brown Butter Frosting, ensuring a delightful, well-rounded dessert discussion. Enjoy!
Expert Tips for Dark Chocolate Espresso Cake
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Measure Ingredients Accurately: Proper measurements ensure a balanced flavor and texture, making your Dark Chocolate Espresso Cake a success. Use a kitchen scale for precision!
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Don’t Rush the Cooling: Let the cake cool completely before frosting to prevent the frosting from melting. Patience is key for a beautifully finished dessert!
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Watch the Brown Butter: When browning butter, watch for that nutty aroma and rich amber color. Stir constantly to avoid burning—it should take about 5-7 minutes.
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Use Quality Ingredients: Opt for high-quality dark chocolate and freshly brewed espresso; they significantly enhance the taste of your cake. Your effort will shine with luscious flavor!
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Store Correctly: Keep leftover cake covered at room temperature for 3 days, or in the fridge for a week. This helps maintain moisture and flavor for future indulgence!
Make Ahead Options
These Dark Chocolate Espresso Cakes with Brown Butter Frosting are perfect for meal prep enthusiasts! You can prepare the cake batter and refrigerate it up to 24 hours in advance, just remember to give it a good whisk before pouring it into the baking dish to maintain its texture. Additionally, you can make the brown butter frosting and keep it in the fridge for up to 3 days; simply let it come to room temperature and whisk until creamy again before frosting the cake. This way, when it’s time to serve, all you need to do is bake and frost, saving you valuable time during busy weeknights while still ensuring delicious restaurant-quality results!
How to Store and Freeze Dark Chocolate Espresso Cake
Room Temperature: Store the cake covered at room temperature for up to 3 days to keep it fresh and moist, away from direct sunlight.
Fridge: If you have leftovers, refrigerate the cake for up to 1 week. Make sure to cover it with plastic wrap or in an airtight container to prevent it from drying out.
Freezer: For longer storage, freeze the cake for up to 3 months. Wrap slices tightly in plastic wrap and then place them in a freezer bag to minimize freezer burn.
Reheating: To enjoy your cake warm, thaw overnight in the fridge, then bring to room temperature. You can warm individual slices in the microwave for about 10-15 seconds before serving.
Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe FAQs
What is the best way to select ripe ingredients for this recipe?
Absolutely! For the best results, choose high-quality dark chocolate with at least 70% cacao to ensure a rich flavor. When selecting espresso, opt for freshly ground beans if possible. Look for a robust aroma and avoid any signs of staleness. Fresh eggs are crucial; they should be clean and uncracked, and preferably at room temperature for easy incorporation into your batter.
How should I store the cake, and how long will it last?
Very! Store the Dark Chocolate Espresso Cake covered at room temperature for up to 3 days, ensuring it’s kept away from direct sunlight. If you’re saving it for later or have leftovers, refrigerate it for up to a week in an airtight container. To preserve its fluffy texture, let it cool completely before covering.
Can I freeze the Dark Chocolate Espresso Cake?
Absolutely! If you want to keep it longer, you can freeze the cake for up to 3 months. Here’s how: Wrap individual slices tightly in plastic wrap to prevent freezer burn, then place them in a resealable freezer bag. When you’re ready to enjoy it, simply thaw overnight in the fridge, then let it sit at room temperature for a bit before serving. You can even warm individual slices in the microwave for about 10-15 seconds!
What should I do if my cake is too dense or doesn’t rise?
Oh no! If your cake turns out too dense or fails to rise, it could be due to a few common issues. First, ensure that your baking soda is fresh, as old leavening agents lose their effectiveness. Additionally, be careful not to overmix the batter after adding the flour; mixing just until combined is key for a light texture. Lastly, the temperature of your ingredients can play a role—if your eggs and butter were too cold, it might affect the cake’s rise!
Are there any dietary considerations for this cake?
Very! The recipe is not vegan due to the use of eggs and dairy. However, you can substitute flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water for each egg) for a plant-based alternative. If you’re concerned about allergens, ensure the chocolate doesn’t contain dairy, and check that the flour is gluten-free if you have gluten sensitivities. Enjoy the cake knowing it can be tailored to fit various dietary needs!
Can I make any substitutions to make this cake healthier?
Absolutely! If you want a healthier twist on the Dark Chocolate Espresso Cake with Brown Butter Frosting, consider using whole wheat flour instead of all-purpose flour for added fiber. Additionally, swapping half or all of the sugar with a sugar alternative like coconut sugar or a natural sweetener can reduce calories. For the frosting, using Greek yogurt or a reduced-fat cream cheese can lighten the frosting while retaining taste—an indulgent treat made a little lighter!
Decadent Dark Chocolate Espresso Cake with Brown Butter Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare the baking dish by greasing it with butter or using parchment paper.
- In a medium saucepan, combine 1.5 sticks of unsalted butter and 6 oz of espresso over low to medium heat. Stir gently until fully melted, about 5 minutes.
- Add 0.5 cups of cocoa powder and 3.5 oz of chopped dark chocolate to the melted mixture. Stir until melted and smooth, about 2-3 minutes.
- In a large mixing bowl, whisk together 1.25 cups of light brown sugar, 0.5 tsp of kosher salt, and 0.5 tbsp of bourbon vanilla extract until well incorporated.
- Pour the slightly cooled chocolate mixture into the bowl with dry ingredients. Stir until smooth, about 2 minutes.
- Add 3 large eggs and 2 egg yolks to the mixture. Whisk until combined, about 1-2 minutes.
- Gently fold in 1 cup of all-purpose flour and 0.5 tbsp of baking soda. Mix until just combined.
- Pour the batter into the prepared baking dish and bake for 22-25 minutes, or until a toothpick in the center comes out clean.
- Remove the cake from the oven and cool in the dish for about 15-20 minutes before transferring to a wire rack.
- Melt 1 stick of unsalted butter in a saucepan over low to medium heat until golden brown and nutty, about 5-7 minutes. Transfer to a bowl to cool.
- In a mixing bowl, combine the cooled brown butter with 4 cups of powdered sugar. Gradually whisk in 0.5 tbsp of vanilla extract, 0.5 tsp of kosher salt, and 3 tbsp of cold heavy cream until smooth.
- Once the cake has cooled completely, spread the brown butter frosting evenly over the top.
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