Description
A rich and decadent Dark Chocolate Espresso Cake topped with luscious Brown Butter Frosting. This cake combines the deep flavors of dark chocolate and espresso with a smooth, nutty frosting perfect for special occasions or indulgent treats.
Ingredients
Scale
For the 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
For the 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
- Preheat Oven and Prep Pan: Preheat the oven to 350ºF. Grease the sides and bottom of a 9×13 inch baking dish. Parchment paper is not necessary.
- Melt Butter and Espresso: In a small saucepan over low-medium heat, melt the unsalted butter together with the espresso. Remove from heat once fully melted.
- Add Cocoa and Chocolate: Immediately add the cocoa powder and chopped dark chocolate to the saucepan. Stir until the chocolate is melted, though small lumps of cocoa powder may remain.
- Combine Sugar and Flavorings: In a large bowl, mix the light brown sugar, kosher salt, and bourbon vanilla extract.
- Add Chocolate Mixture: Pour the warm chocolate mixture into the sugar mixture and whisk until smooth.
- Add Eggs: Whisk in the 3 large eggs and 2 egg yolks until the batter is glossy and well combined.
- Incorporate Dry Ingredients: Add the all purpose flour and baking soda, whisking until smooth with no lumps.
- Bake the Cake: Pour the batter into the prepared baking dish. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool completely before frosting.
- Make Brown Butter: While baking, melt the 2 sticks of unsalted butter in a large saucepan over low-medium heat. Stir constantly, scraping the pan bottom, until the butter foams and brown particles form with a nutty aroma and amber color. Remove from heat and transfer to a heatproof bowl to cool completely.
- Prepare Frosting: In a stand mixer with a whisk attachment, mix the cooled brown butter and powdered sugar on low speed for 30 seconds, then increase speed and whisk until smooth. Scrape the bowl sides and bottom midway.
- Add Remaining Frosting Ingredients: Add bourbon vanilla extract, kosher salt, and cold heavy cream to the frosting. Whisk until fully combined and creamy.
- Frost the Cake: Spread the brown butter frosting evenly over the completely cooled cake.
- Serve: Slice into 15 pieces and enjoy your decadent Dark Chocolate Espresso Cake with Brown Butter Frosting.
Notes
- If you don’t have an espresso machine, substitute with 6 oz of freshly brewed coffee.
- Regular vanilla extract can replace bourbon vanilla extract if unavailable.
- When using table salt instead of kosher salt, use half the amount called for in the recipe.
- If heavy cream is unavailable, milk can be used as a substitute.
- If the frosting is too thick, add a bit more heavy cream; if too thin, add more powdered sugar to adjust consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: FiftyThree g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 115 mg
