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 (170 g) Unsalted Butter; 3 double shots (6 oz) Espresso; 1/2 cup (40 g) Cocoa Powder; 1 (3.5 oz) Ghirardelli 72% Cacao Dark Chocolate Bar, roughly chopped; 1 1/4 cups (240 g) Light Brown Sugar; 1/2 tablespoon Bourbon Vanilla Extract; 1/2 teaspoon Kosher Salt; 3 Large Eggs; 2 Egg Yolks; 1 cup (120 g) All Purpose Flour; 1/2 tablespoon Baking Soda; 2 sticks (226 g) Unsalted Butter; 4 cups (450 g) Powdered Sugar; 1 teaspoon Bourbon Vanilla Extract; 1/2 teaspoon Kosher Salt; 3 tablespoons (45 ml) Heavy Cream, cold

Jump to Recipe· 4.7 from 25 reviews

If you’re a fan of rich, decadent desserts with a little kick of bold flavor, you’re going to fall head over heels for this Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe. It’s one of those recipes I make whenever I want to impress friends or treat myself because it perfectly balances deep chocolate, the vibrant notes of espresso, and the nutty, caramelized richness of brown butter frosting. Stick around—I’ll walk you through everything so you end up with a cake that’s moist, flavorful, and absolutely unforgettable.

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Why This Recipe Works

Balanced Flavors: The espresso deepens the chocolate flavor without overpowering the cake.
Moist Texture: Brown butter adds a silky richness that keeps the cake tender and moist.
Simple Yet Elegant: Few ingredients, but the technique takes the flavors to the next level.
Frosting Perfection: Brown butter frosting is creamy, nutty, and perfectly complements the cake’s depth.

Dark Chocolate Espresso Cake without recipe, decadent chocolate cake, espresso flavored dessert, brown butter frosting recipe, moist chocolate cake - 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

Each ingredient in this Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe plays its part in creating the ultimate chocolate dessert experience. Whether it’s the high-quality dark chocolate or the espresso that boosts complexity, I’ll share tips so you can pick the best versions in your kitchen.

Unsalted Butter: It’s the foundation for both the cake’s richness and the brown butter frosting. Using unsalted lets you control the salt levels better.
Espresso: Real espresso or strong brewed coffee works here—it amplifies the chocolate’s intensity without making the cake bitter.
Cocoa Powder: Choose a good quality unsweetened cocoa for that deep chocolate note.
Dark Chocolate Bar (72% cacao): Pick a quality chocolate; I love Ghirardelli for its smooth melt and subtle fruity hints.
Light Brown Sugar: Adds moisture and a subtle caramel flavor that enhances the cake’s depth.
Bourbon Vanilla Extract: Offers a warm vanilla fragrance that complements the chocolate and espresso beautifully.
Kosher Salt: Helps balance sweetness and bring out all the flavors sharply.
Eggs and Egg Yolks: Adds structure and contributes to that wonderfully tender crumb.
All Purpose Flour: Provides the perfect amount of structure without making the cake too dense.
Baking Soda: Helps the cake rise and keeps it light.
Powdered Sugar (for frosting): Essential for a smooth, creamy texture in your brown butter frosting.
Heavy Cream: Gives your frosting that luscious, spreadable consistency.

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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.

Make It Your Way

I love making this cake my own by experimenting with different flavor hints or texture tweaks. You can easily personalize it whether you want to amp up the coffee flavor or opt for a dairy-free frosting alternative. It’s all about making this recipe fit your taste perfectly.

Espresso Boost: Sometimes I add an extra shot of espresso or a sprinkle of espresso powder to deepen the coffee flavor, especially when serving with vanilla ice cream.
Frosting Swap: If you want a lighter option, you can swap out some heavy cream for coconut cream for a dairy-free twist—I’ve loved this variation for a friend’s dairy allergy.
Chocolate Variety: Using a chocolate bar with higher cacao content (like 85%) will create a more intense, slightly bitter edge, which I find amazing if you enjoy that dark chocolate vibe.
Added Crunch: If you’re feeling playful, sprinkle some toasted chopped nuts or sea salt flakes on top of the frosting for extra texture.

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

Step 1: Preheat and Prep Your Pan

I start by setting the oven to 350ºF and greasing my 9×13 baking dish well—this pan size is perfect to get that moist, thick cake. No need for parchment paper since the butter and sugar combination keeps it from sticking, but greasing is key here!

Step 2: Melt Butter and Espresso, Then Add Chocolate

In a small saucepan over low-medium heat, I melt the unsalted butter along with the espresso shots. The smell here is heavenly! Once melted, I add the cocoa powder and chopped dark chocolate right in—the residual heat melts the chocolate gently, creating a glossy mixture. If you see little lumps of cocoa powder, don’t stress—they’ll blend in just fine when whisked later.

Step 3: Whisk Together Sugar, Vanilla, and Chocolate Mixture

In a large bowl, I combine the light brown sugar, kosher salt, and bourbon vanilla extract. Then, I pour in my warm chocolate-espresso blend and whisk until the batter looks smooth and uniform. This step really brings all the flavors together softly.

Step 4: Add Eggs and Dry Ingredients

Now it’s time to bring some richness and structure: whisk in the eggs and extra yolks until the mixture is glossy and smooth. Then, in go the flour and baking soda—I mix just until smooth here. Overmixing can make the cake dense, so I keep it gentle.

Step 5: Bake and Cool the Cake

I pour the batter into my baking dish and slide it into the preheated oven. It takes about 22 to 25 minutes—set a timer but start checking at 22. The cake is done when a toothpick inserted into the center comes out clean. Cooling is key here; I never frost until the cake is fully cool to avoid runny frosting.

Step 6: Brown the Butter for the Frosting

While the cake bakes, I start the star of the frosting: brown butter. I melt the unsalted butter in a large saucepan over low-medium heat, stirring constantly. Watch carefully as the butter foams and you see those beautiful brown speckles form on the bottom—once it smells nutty and amber-colored, I take it off the heat immediately to avoid burning. Let it cool completely before moving to the next step.

Step 7: Whisk the Brown Butter Frosting

In my stand mixer with the whisk attachment, I combine the cooled brown butter with powdered sugar first on low speed (to avoid a sugar cloud), then crank it up until it’s smooth and fluffy. A quick scrape down the bowl halfway through helps it come together beautifully. Then I add vanilla extract, salt, and cold heavy cream. Whisking until silky and spreadable is the goal here.

Step 8: Frost and Enjoy

Once your cake has cooled completely, spread that dreamy brown butter frosting evenly across. I sometimes like to make swirling patterns with the spatula for an extra touch of homemade charm. Then slice up, serve, and prepare for the flood of compliments.

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Tips from My Kitchen

Espresso Intensity: If you don’t have espresso, use very strong brewed coffee, but avoid instant—fresh is always best for flavor.
Brown Butter Watch: Stay attentive as butter browns quickly—you want amber, not burnt, so have your spatula ready to stir constantly.
Cooling Matters: Patience here is key; frosting a warm cake can turn your frosting into a runny mess. Let it cool fully.
Frosting Texture: If your frosting feels thick, add heavy cream a teaspoon at a time until spreadable, but don’t overdo it or it’ll be too soft.

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

Garnishes

I often sprinkle flaky sea salt on top of the frosting just before serving—it cuts through the sweetness and makes every bite a little more exciting. Sometimes I add a handful of freshly grated dark chocolate or a few espresso beans for a pretty finish that amps up the flavors visually and flavor-wise.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. If you want something fruity, fresh raspberries or a tart berry compote add a lovely bright contrast to the indulgent chocolate and espresso notes.

Creative Ways to Present

For a special celebration, I’ve layered this cake into a trifle with mascarpone cream and espresso-soaked ladyfingers—delicious and impressive. Serving individual slices on pretty plates with a dusting of cocoa powder or a drizzle of caramel sauce always wows guests. It’s versatile, so get playful with your presentation!

Make Ahead and Storage

Storing Leftovers

I store leftovers covered in the fridge—tightly wrapping the cake with plastic wrap or in an airtight container prevents it from drying out or absorbing other fridge smells. The dark chocolate espresso flavor stays just as vibrant even a couple of days later.

Freezing

This cake freezes exceptionally well! I usually freeze it unfrosted in an airtight container or tightly wrapped foil, then thaw it overnight in the fridge before frosting. You can also freeze it frosted by wrapping the whole cake securely—just allow extra thawing time.

Reheating

If you want a warm slice, pop your piece in the microwave for 10-15 seconds. The frosting softens, and the flavors bloom beautifully. Just don’t overheat or the frosting might melt too much. Alternatively, serve at room temperature for the best texture.

FAQs

Can I use regular brewed coffee instead of espresso in the Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe?

Absolutely! While espresso gives a more concentrated, deep coffee flavor, you can substitute with 6 ounces of really strong brewed coffee if you don’t have an espresso machine. It won’t be quite as intense but still enhances the chocolate beautifully.
Why is it important to brown the butter for the frosting?

Brown butter adds a complex, nutty depth and caramel notes to the frosting that regular melted butter just can’t match. This extra step makes the frosting truly special and full of flavor, elevating the whole cake experience.
What can I do if my frosting is too thick or too thin?

If your frosting is too thick, add a little more cold heavy cream, one teaspoon at a time, until it’s spreadable. If it’s too thin, sprinkle in a bit more powdered sugar and whisk until thickened. This helps you get the perfect consistency for easy frosting.
Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for a one-to-one gluten-free baking flour blend with xanthan gum for best results. The texture might be slightly different but should still be deliciously moist and chocolatey.

Final Thoughts

This Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe is honestly one of my go-to indulgences when I want to treat myself or impress friends with something that feels fancy yet is surprisingly simple to make. The way the espresso lifts the chocolate, combined with that toasty brown butter frosting, really is something special. I hope you enjoy making and sharing it just as much as I do—once you try it, I’m sure this cake will become a timeless favorite in your home too!