Description
This decadent Dark Chocolate Espresso Cake features a rich chocolate base infused with espresso and topped with a luscious brown butter frosting, perfect for coffee and chocolate lovers seeking an indulgent dessert.
Ingredients
Scale
For the Cake:
- 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
For the Brown Butter Frosting:
- 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
Instructions
- Preheat and Prepare: Preheat the oven to 350ºF. Grease the sides and bottom of a 9×13 inch baking dish. Parchment paper is not necessary as the cake will stay in the dish.
- Melt Butter and Espresso: In a small saucepan over low-medium heat, melt unsalted butter together with the espresso. Once melted, remove from heat immediately.
- Add Chocolate and Cocoa: Add cocoa powder and chopped dark chocolate to the melted butter and espresso mixture. Stir until the chocolate is fully melted, allowing some lumps of cocoa powder to remain as they will mix into the batter later.
- Mix Sugar and Flavorings: In a large bowl, combine light brown sugar, kosher salt, and bourbon vanilla extract. Add the chocolate mixture and whisk until smooth.
- Add Eggs: Whisk in the large eggs and egg yolks until the batter becomes glossy and smooth.
- Add Dry Ingredients: Stir in the all-purpose flour and baking soda until fully incorporated and smooth.
- Bake the Cake: Pour the batter into the prepared baking dish and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the baking dish before applying frosting.
- Make Brown Butter: While the cake bakes, melt unsalted butter in a large saucepan over low-medium heat, stirring constantly. When the butter bubbles and foam forms, brown particles will appear at the bottom, and the butter will have a nutty aroma. Remove from heat and transfer to a heatproof bowl to cool completely.
- Prepare Frosting: Using a stand mixer with a whisk attachment, combine cooled brown butter and powdered sugar on low speed for 30 seconds, then increase speed and whisk until smooth and fully combined. Scrape bowl sides halfway through.
- Add Remaining Frosting Ingredients: Mix in bourbon vanilla extract, kosher salt, and cold heavy cream. Whisk until fully incorporated and fluffy.
- Frost the Cake: Spread the brown butter frosting evenly over the cooled cake. Serve and enjoy!
Notes
- If you don’t have an espresso machine, substitute 6 oz of freshly brewed coffee for the espresso.
- Regular vanilla extract can be used if bourbon vanilla extract is unavailable.
- If using table salt instead of kosher salt, use half the amount.
- Milk can replace heavy cream in the frosting if needed.
- If the frosting is too thick, add more heavy cream a tablespoon at a time; if too thin, add more powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 110 mg
