Dark Chocolate Espresso Cake with Brown Butter Frosting

If you’re looking for a dessert that feels like a warm hug, then you have to try this Dark Chocolate Espresso Cake with Brown Butter Frosting. This cake is everything you could want: rich, indulgent, and utterly delightful. The combination of dark chocolate and espresso creates a flavor profile that’s both bold and comforting, making it perfect for any occasion—be it a cozy family gathering or a casual weeknight treat.

What truly makes this cake special is the luscious brown butter frosting that takes it over the top. It’s not just about satisfying your sweet tooth; it’s about creating memories around the table with loved ones. Trust me, once you slice into this beauty, everyone will be coming back for seconds!

Why You’ll Love This Recipe

• Rich Flavor: The deep chocolate and espresso flavors pair beautifully to create an unforgettable dessert.
• Easy to Make: With straightforward steps, even beginner bakers will feel confident whipping this up!
• Versatile Occasion: Perfect for celebrations, holidays, or just a cozy night in with your favorite people.
• Make Ahead: Bake it in advance and frost just before serving for an effortless dessert option!
• Family-Friendly: Kids and adults alike will love this sweet treat—it’s sure to become a family favorite.

Ingredients You’ll Need

To make this decadent Dark Chocolate Espresso Cake with Brown Butter Frosting, you’ll need some simple, wholesome ingredients that come together beautifully. Let’s gather what we need!

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 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

This recipe is wonderfully flexible! Here are some fun variations to customize your cake:

• Add Nuts: Toss in some chopped walnuts or pecans for added texture and flavor.
• Experiment with Flavors: Swap out the espresso for brewed coffee if you prefer a milder taste.
• Try Different Chocolate: Use milk chocolate instead of dark chocolate for a sweeter version.
• Decorate Creatively: Top with fresh berries or shavings of dark chocolate for an elegant touch.

How to Make Dark Chocolate Espresso Cake with Brown Butter Frosting

Step 1: Preheat the Oven and Prepare Your Dish

Start by preheating your oven to 350°F. Greasing your 9×13 baking dish will ensure your cake comes out perfectly without sticking. It’s essential to prep the dish well so you can focus on enjoying your delicious creation later!

Step 2: Melt Butter and Espresso

In a small saucepan over low-medium heat, melt the unsalted butter together with the espresso. This step is key as it allows the butter to infuse with rich coffee flavor. Once fully melted, remove it from heat to prevent burning.

Step 3: Add Cocoa Powder and Chocolate

Stir in cocoa powder and chopped chocolate into the warm mixture. The residual heat does all the work here—watch as the chocolate melts into a smooth blend! It’s important for this mixture to be lump-free as it forms the base of our batter.

Step 4: Combine Dry Ingredients

In a large bowl, mix together light brown sugar, kosher salt, and vanilla extract. This will create a sweet base that balances out the rich chocolate flavor perfectly.

Step 5: Fold in Chocolate Mixture

Pour in your melted chocolate mixture from earlier into the sugar bowl. Whisk until everything is combined into a smooth batter—this is where all those beautiful flavors come together!

Step 6: Incorporate Eggs

Add in those eggs and egg yolks next. Whisk until your batter shines; this glossy texture means it’s ready for flour!

Step 7: Mix Dry Ingredients

Now, gently fold in all-purpose flour and baking soda using a whisk until just combined. Avoid overmixing; we want our cake tender!

Step 8: Bake Your Cake

Pour the batter into your prepared dish and pop it in the oven! Bake for about 22-25 minutes until a toothpick inserted comes out clean—this is such an exciting moment!

Step 9: Cool Before Frosting

Let your cake cool completely before frosting—it ensures that our delicious brown butter frosting doesn’t melt away into gooeyness.

Step 10: Make Brown Butter

While waiting on that cake to cool down, let’s make our brown butter! In another saucepan over low-medium heat, melt more unsalted butter while stirring constantly. The nutty aroma as it browns is irresistible—this will add so much depth to our frosting.

Step 11: Whisk Together Frosting Ingredients

Once cooled down, mix together your browned butter with powdered sugar in a stand mixer using low speed first before increasing it. Add vanilla extract, salt, and heavy cream last for that velvety finish.

Step 12: Spread It On!

Finally, spread that luxurious frosting across your cooled cake evenly. Look at how gorgeous it turns out—it’s time to dig in! Enjoy each bite of this Dark Chocolate Espresso Cake with Brown Butter Frosting; I promise it will be worth every moment spent preparing it!

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

Baking can be a delightful adventure, and these pro tips will help you achieve the most decadent cake possible!

• Use fresh espresso: Freshly brewed espresso adds a robust coffee flavor that enhances the chocolate. It’s worth the extra effort to brew your own rather than using instant coffee granules.
• Don’t overmix the batter: Mixing just until combined helps keep your cake tender and moist. Overmixing can lead to a denser texture that’s less enjoyable.
• Cool completely before frosting: Allowing the cake to cool fully ensures that the frosting doesn’t melt off. A well-set frosting will create a beautiful finish and better flavor balance.
• Adjust sweetness to taste: If you prefer a less sweet frosting, feel free to reduce the powdered sugar slightly. The richness of the brown butter will still shine through without being overly sugary.
• Store properly: Keep any leftovers in an airtight container at room temperature for up to three days. This keeps your cake moist and delicious for longer!

How to Serve Dark Chocolate Espresso Cake with Brown Butter Frosting

Presentation is key when serving this indulgent dessert! Here are some ideas on how to showcase your Dark Chocolate Espresso Cake beautifully.

Garnishes

• Fresh Berries: A handful of raspberries or strawberries adds a pop of color and a refreshing contrast to the rich chocolate flavors.
• Chocolate Shavings: Grate some dark chocolate over the top for an elegant touch that emphasizes the cake’s decadent ingredients.
• Mint Leaves: A few sprigs of fresh mint provide a vibrant garnish and a hint of freshness that complements the cake beautifully.

Side Dishes

• Vanilla Ice Cream: The creamy texture and mild flavor of vanilla ice cream pairs perfectly with warm slices of cake, creating a delightful contrast.
• Coffee or Espresso: Serve alongside a cup of freshly brewed coffee or espresso to enhance the espresso notes in the cake, making it an ideal pairing.
• Whipped Coconut Cream: For a lighter option, whipped coconut cream offers a dairy-free alternative that maintains richness while adding a tropical flair.
• Chocolate Chip Cookies: A small side of chocolate chip cookies adds variety and satisfies any cookie cravings while keeping with the chocolate theme.

Enjoy creating this scrumptious dessert, and don’t forget to share it with family and friends! Happy baking!

Make Ahead and Storage

This Dark Chocolate Espresso Cake with Brown Butter Frosting is perfect for meal prep! You can bake it ahead of time, store it, and enjoy delightful slices throughout the week. Here’s how to keep your cake fresh and tasty.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Cover the cake tightly with plastic wrap or aluminum foil.
• Store it in an airtight container at room temperature for up to 3 days.
• If you prefer, refrigerate it, where it can last up to a week.

Freezing

• Slice the cooled cake into individual portions for easy thawing.
• Wrap each slice in plastic wrap and then place them in a freezer-safe bag or container.
• Label with the date; it can be frozen for up to 3 months.
• To thaw, simply leave at room temperature for a few hours or overnight in the fridge.

Reheating

• For best results, reheat slices in the microwave for 10-15 seconds.
• Alternatively, warm slices in a preheated oven at 350°F (175°C) for about 5-8 minutes until heated through.
• Enjoy warm with a dollop of whipped cream or additional frosting if desired!

FAQs

If you have questions about this delicious recipe, you’re not alone! Here are some common inquiries that might help.

Can I make Dark Chocolate Espresso Cake with Brown Butter Frosting without espresso?

Absolutely! You can substitute the espresso with strong brewed coffee for a similar flavor profile. Just ensure it’s well-cooled before mixing.

How should I store Dark Chocolate Espresso Cake with Brown Butter Frosting?

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped securely.

Can I use different types of chocolate?

Certainly! While dark chocolate provides richness, you can experiment with semi-sweet or even milk chocolate if you prefer a sweeter taste.

What can I use instead of heavy cream in the frosting?

You can replace heavy cream with non-dairy alternatives like coconut cream or almond milk mixed with a little cornstarch for thickness.

Final Thoughts

I hope you feel inspired to try this decadent Dark Chocolate Espresso Cake with Brown Butter Frosting! It’s a delightful treat that’s perfect for any occasion. Whether you’re savoring a slice yourself or sharing it with loved ones, this recipe promises rich flavors and wonderful memories. Enjoy baking and indulging in this luxurious dessert!