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Dark Chocolate Espresso Cake | Espresso Frosting Cake Recipe for Chocolate Lovers

Dark Chocolate Espresso Cake with Brown Butter Frosting styled on a dessert stand, a rich Espresso Infused Dessert that looks bakery-worthy and bold.
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This Dark Chocolate Espresso Cake with Brown Butter Frosting is a rich single-layer chocolate cake infused with espresso and topped with a silky brown butter buttercream. It tastes deep, luxurious, and bakery-worthy without requiring complicated decorating.

Ingredients

Scale

For the cake

  • 1 1/2 sticks unsalted butter, 170 g
  • 3 double shots espresso, 6 oz
  • 1/2 cup cocoa powder, 40 g
  • 1 dark chocolate bar, about 3.5 oz, roughly chopped
  • 1 1/4 cups light brown sugar, 240 g
  • 1/2 tablespoon bourbon vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 2 egg yolks
  • 1 cup all-purpose flour, 120 g
  • 1/2 tablespoon baking soda

For the brown butter frosting

 

  • 2 sticks unsalted butter, 226 g
  • 4 cups powdered sugar, 450 g
  • 1 teaspoon bourbon vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 tablespoons cold heavy cream, 45 ml

Instructions

Make the cake

  1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish well, including the corners and sides. Since the cake stays in the pan, you do not need parchment paper.
  2. Place the butter and espresso in a small saucepan over low to medium heat. Stir until the butter melts completely and the mixture becomes smooth. Remove the pan from the heat as soon as the butter finishes melting.
  3. Immediately add the cocoa powder and chopped dark chocolate to the hot mixture. Stir well. The remaining heat in the pan will melt the chocolate. Keep stirring until the chocolate is mostly melted and the mixture looks glossy. A few small cocoa lumps are fine because they will disappear once you mix the batter further.
  4. In a large bowl, combine the brown sugar, salt, and vanilla. Pour the chocolate-espresso mixture into the bowl and whisk until the batter turns smooth.
  5. Add the eggs and egg yolks. Whisk again until the batter looks shiny, rich, and fully combined.
  6. Add the flour and baking soda. Whisk just until the batter is smooth and no dry streaks remain. Do not overmix.
  7. Pour the batter into the prepared baking dish and spread it evenly. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool completely before frosting.

Make the frosting

 

  1. While the cake bakes, make the brown butter. Add the butter to a large saucepan over low to medium heat. Stir constantly and scrape the bottom of the pan with a spatula so the butter cooks evenly.
  2. The butter will melt, then bubble, then form foam on top. As it cooks, brown specks will appear underneath the foam. When the butter smells nutty and turns a warm amber color, remove it from the heat right away.
  3. Pour the browned butter into a heatproof bowl and let it cool completely. Do not skip this cooling step, or the frosting will become too soft.
  4. Place the cooled brown butter and powdered sugar in a stand mixer fitted with the whisk attachment. Mix on low speed for the first 30 seconds so the sugar does not fly out of the bowl.
  5. Increase the speed and continue whisking until the frosting becomes smooth and fully combined. Scrape down the sides and bottom of the bowl halfway through so everything blends evenly.
  6. Add the vanilla, kosher salt, and cold heavy cream. Whisk again until the frosting is fluffy and spreadable.
  7. Spread the frosting evenly over the cooled cake. Slice and serve.

Notes

  • If you do not have an espresso machine, use 6 oz of freshly brewed strong coffee instead.
  • Regular vanilla extract works if bourbon vanilla is not available.
  • If using table salt, use half the amount listed for kosher salt.
  • Milk can replace heavy cream if needed, though the frosting will be a little less rich.
  • If the frosting turns out too thick, add a bit more cream. If it turns too thin, add more powdered sugar a little at a time.

Nutrition

Find it online: https://irmacooks.com/dark-chocolate-espresso-cake/