Name: Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 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

Jump to Recipe· 4.6 from 10 reviews

If you’re looking for a cake that’s rich, sophisticated, and downright irresistible, you have to try this Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe. It combines deep dark chocolate flavor with the subtle kick of espresso and finishes with the nutty, creamy touch of brown butter frosting — a flavor combo that’s honestly one of my all-time favorites. Trust me, once you try this, it’ll be your go-to when you want to impress without stressing.

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Why This Recipe Works

Balance of Flavors: The robust espresso enhances the dark chocolate without overpowering it, creating a deep, complex taste.
Moist, Velvety Texture: Using both whole eggs and additional yolks results in an unbelievably tender crumb.
Brown Butter Frosting Magic: Browning the butter adds a nutty richness to the frosting that elevates the whole cake.
Simple But Sophisticated Ingredients: No fancy gadgets or obscure items here — just accessible ingredients that deliver amazing results.

Dark Chocolate Espresso Cake with Brown Butter Frosting, chocolate espresso cake recipe, decadent chocolate cake with espresso, rich brown butter frosting, sophisticated cake dessert - A rectangular metal pan holds a cake cut into nine square pieces, with one piece missing near the center showing a dark, moist chocolate layer under a thick, creamy white frosting. Each frosting layer is spread thick and smooth with slight swirling patterns and small brown specks sprinkled over the top. On a white plate below, one square piece of the cake sits with the same thick white frosting on top and dark chocolate cake layer visible on the sides. Two brown forks lie near the plate on a black textured surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe comes from how ingredients work in harmony — the espresso amps the chocolate flavor, brown sugar adds moistness and caramel notes, and the brown butter frosting’s toasted character perfectly complements the cake. Here’s my breakdown to help you choose the best components.

Unsalted Butter: Using unsalted lets you control the salt level perfectly and achieve that silky richness.
Espresso: Triple shots for a real coffee punch, but if you don’t have an espresso machine, fresh brewed strong coffee works just fine.
Cocoa Powder: Adds depth and color; I recommend Dutch-processed for smoothness.
Dark Chocolate: I like Ghirardelli 72% cacao — it melts beautifully and brings a bittersweet intensity.
Light Brown Sugar: Adds moisture and a hint of molasses flavor, which pairs wonderfully with espresso.
Bourbon Vanilla Extract: Adds warmth and complexity to all components — but regular vanilla works if that’s what you have.
Kosher Salt: Balances sweetness and enhances chocolate’s flavor.
Eggs and Egg Yolks: The extra yolks boost moisture and richness without heaviness.
All Purpose Flour: Just enough to give structure while keeping the crumb tender.
Baking Soda: Helps the cake rise and keeps the texture light.
Powdered Sugar: The base for the frosting, sifted to prevent lumps.
Heavy Cream: Adds creaminess and adjusts the frosting’s texture perfectly when cold.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe is so flexible — you can easily tweak it to suit your own cravings or dietary needs. Baking is my playground, and I encourage you to experiment until it feels like your own perfect creation.

Make it dairy-free: I’ve swapped butter with vegan margarine and the heavy cream for a coconut-based cream; the texture is slightly different but still satisfying.
Boost the espresso: For an extra coffee kick, I sometimes sprinkle espresso powder into the batter alongside the liquid espresso — deepens the flavor wonderfully.
Add texture: Try folding in some chopped toasted nuts or chocolate chunks for a surprise crunch.
Adjust sweetness: If you prefer less sugar, start by reducing the brown sugar slightly and adjust the frosting sugary levels accordingly — balance is key.

Step-by-Step: How I Make Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe

Step 1: Prepping the Chocolate-Espresso Base

Start by preheating your oven to 350ºF and greasing a 9×13 pan — no parchment needed here, which saves a step. In a small saucepan, melt the unsalted butter together with three double shots of rich espresso over low to medium heat. This combo releases a gorgeous aroma that fills the kitchen and primes your taste buds! Once the butter’s melted, take it off the heat and whisk in your cocoa powder and chopped dark chocolate — the residual heat will melt everything smoothly. Don’t worry if some little lumps of cocoa remain; they’ll vanish in the batter.

Step 2: Building Your Batter

In a large bowl, combine your brown sugar, salt, and vanilla extract. Pour in the chocolate-espresso mixture and whisk it all together until smooth and glossy — this is the part that makes me smile every time because the batter looks so luscious. Next, add the eggs along with the extra yolks; these add velvety richness and make the crumb tender. Whisk again until your batter shines like velvet. Finally, sift in the flour and baking soda, mixing gently to combine without overworking the batter.

Step 3: Baking to Perfection

Pour the batter into your prepared pan and smooth the top gently. Bake for 22 to 25 minutes — keep an eye on it! You want a toothpick inserted into the center to come out clean or with just a few moist crumbs clinging. Overbaking will dry out the cake, so trust your timer and your nose. Once baked, allow the cake to cool completely in the pan while you prepare the star of the show: the brown butter frosting.

Step 4: Crafting the Brown Butter Frosting

This frosting totally blew me away when I first tried it — browning the butter adds a warm nutty character that regular butter just can’t match. Melt the butter on low-medium heat in a saucepan, stirring and scraping the bottom constantly. You’ll see foam rise and lovely dark brown flecks form; that’s your cue that it’s ready. Remove from heat and let it cool fully to avoid melting your powdered sugar. Then, in a stand mixer with a whisk attachment, start combining the cooled brown butter and powdered sugar on low. Once combined, crank it up for a fluffy finish. Add vanilla, salt, and cold heavy cream last, whisking until you get the perfect spreadable texture. Adjust cream or sugar as needed — it should be silky but hold its shape.

Step 5: Assembling and Enjoying

Spread that dreamy brown butter frosting generously over the cooled cake. The first time I made this, I almost ate the frosting by the spoonful — it’s just that good. Then slice into squares and enjoy with a cup of coffee or a glass of milk. This cake seriously shines at gatherings, and you’ll be fielding compliments all night!

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

Don’t Overheat the Espresso Butter: Keep the heat medium to low when melting butter and espresso to avoid burning and bitterness.
Brown Butter Smells Are Your Friend: Once you smell that nutty aroma and see amber flecks, remove the pan immediately to stop the butter from burning.
Use Cold Heavy Cream: It whips into the frosting smoothly and helps you get a light yet sturdy consistency.
Cool Cake Fully Before Frosting: Otherwise, the frosting will melt and slide off — patience pays off here!

How to Serve Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe

Garnishes

I love garnishing this cake with a handful of dark chocolate shavings or a light dusting of cocoa powder to amp the chocolate vibe. Sometimes I sprinkle a pinch of espresso powder or finely chopped toasted hazelnuts on top — it adds a subtle crunch and extra flavor dimension that’s a crowd-pleaser.

Side Dishes

This cake stands beautifully on its own, but if you want a pairing, serve it alongside lightly whipped cream or a scoop of vanilla bean ice cream to balance the intense flavors. A few fresh raspberries or strawberries are also a lovely fresh complement that brightens each bite.

Creative Ways to Present

For special occasions, I’ve layered this cake as individual servings in clear jars with extra espresso whipped cream and chocolate curls on top—turns every bite into a showstopper. You can also turn it into cupcakes, swapping the pan size and adjusting baking time, perfect for gifting or potlucks.

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered tightly with plastic wrap in the fridge — it keeps beautifully moist for up to 4 days. The frosting remains creamy, and the flavors actually deepen after a day or two. Just bring the cake to room temperature before serving for the best experience.

Freezing

This cake freezes well! I usually frost it, then slice and wrap individual portions in plastic and foil. When you’re ready, thaw overnight in the fridge and let it warm up a bit before serving. The frosting might firm up, so give slices a gentle squish to bring back that creamy feel.

Reheating

If you want a warm slice, I pop a piece in the microwave for 12-15 seconds. The frosting softens up nicely without melting away completely, giving you that cozy comfort-food vibe. Be careful not to melt the frosting too much to avoid a mess.

FAQs

Can I use instant espresso powder instead of brewed espresso?

Yes! If you don’t have brewed espresso, you can use instant espresso powder dissolved in water as a substitute. Just make sure it’s strong enough—about 6 ounces worth—to keep the rich coffee flavor balanced with the dark chocolate.
Why does the cake call for both whole eggs and extra yolks?

Adding extra egg yolks boosts the cake’s moisture and richness, creating a tender, velvety crumb. Whole eggs give structure and rise, while yolks add that luxurious density which makes this cake so satisfying.
Can I make the brown butter frosting ahead of time?

Absolutely! You can make it a day ahead and store it in an airtight container in the fridge. Before frosting the cake, let the frosting come to room temperature and give it a quick whisk to bring back its spreadable texture.
What if my frosting is too thick or too thin?

If the frosting feels too thick, add a splash more cold heavy cream and whisk to loosen it. If too thin, gradually add more powdered sugar while mixing until you reach your desired consistency. It’s all about balance!

Final Thoughts

This Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe is one of those gems that feels fancy but isn’t complicated — perfect for a weekend treat or a celebration. I still remember the first time I made it; the house smelled like a cozy coffee shop, and every bite was pure joy. I’m confident you’ll enjoy it just as much, and it’ll quickly become a cherished recipe you want to make over and over. So grab your mixing bowl, brew that espresso, and get ready to indulge in something truly special.