Introduction

This Chocolate Espresso Cake combines rich dark chocolate with bold espresso for a deeply flavorful dessert. Topped with a luscious brown butter frosting, it’s perfect for chocolate lovers looking for a sophisticated treat.

The image shows a chocolate cake cut into nine square pieces in a silver baking pan with one piece missing, revealing a dark, moist chocolate layer underneath a thick, creamy white frosting spread smoothly with visible ridges. The frosting is sprinkled lightly with fine chocolate shavings and has a soft, airy texture. On a white plate below the pan, a single cake slice mirrors the layered look with a dark brown chocolate base and a thick white frosting top, also sprinkled with chocolate bits. Beside the plate are two bronze-colored forks on a black textured surface, all sitting on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

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 cup (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 (for frosting)
4 cups (450g) Powdered Sugar
1 teaspoon Bourbon Vanilla Extract*
1/2 teaspoon Kosher Salt
3 tablespoons (45ml) Heavy Cream, cold*

Instructions

Step 1: Preheat the oven to 350ºF. Grease the sides and bottom of a 9×13-inch baking dish. Parchment paper is not needed since the cake will stay in the dish.
Step 2: In a small saucepan over low-medium heat, melt 1 1/2 sticks of unsalted butter and the espresso together. Once melted, remove from heat.
Step 3: Immediately add cocoa powder and chopped dark chocolate to the saucepan. Stir until the chocolate melts completely. Small lumps of cocoa powder may remain but will mix into the batter in the next step.
Step 4: In a large bowl, combine light brown sugar, kosher salt, and 1/2 tablespoon bourbon vanilla extract.
Step 5: Add the chocolate mixture to the sugar mixture and whisk until smooth.
Step 6: Add eggs and egg yolks to the bowl. Whisk until the batter is glossy and smooth.
Step 7: Add flour and baking soda. Whisk until fully incorporated and smooth.
Step 8: Pour the batter into the prepared baking dish. Bake for 22-25 minutes or until a toothpick inserted comes out clean.
Step 9: Cool the cake completely before frosting.
Step 10: While the cake bakes, make the brown butter frosting. In a large saucepan over low-medium heat, melt 2 sticks of unsalted butter, stirring constantly and scraping the bottom of the pan.
Step 11: Wait until the butter bubbles, foam forms, and brown particles appear at the bottom, releasing a nutty aroma. When amber in color, remove from heat.
Step 12: Transfer the browned butter to a heatproof bowl and let it cool completely.
Step 13: In a stand mixer with the whisk attachment, beat cooled brown butter and powdered sugar on low speed for 30 seconds. Increase speed and whisk until smooth, scraping down the sides halfway through.
Step 14: Add 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, and cold heavy cream. Whisk until fully combined.
Step 15: Spread the frosting evenly over the cooled cake and enjoy.

Tips & Variations

Use freshly brewed espresso or strong coffee for the best chocolate-espresso flavor.
Substitute bourbon vanilla extract with pure vanilla extract if unavailable.
For a gluten-free version, replace all-purpose flour with a gluten-free flour blend one-to-one.
The frosting can be adjusted for consistency by adding more heavy cream if too thick or powdered sugar if too thin.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring refrigerated cake to room temperature before serving for the best texture. Leftover cake can also be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator and then bring to room temperature.

How to Serve

A square piece of dark chocolate cake with two layers sits on a white plate. The cake has a thick, creamy white frosting on top, spread evenly with soft, swirled texture, and tiny chocolate sprinkles scattered all over the surface. The cake itself is dense and moist with a rich dark brown color. It is cut from a larger tray filled with nine similar square pieces, where one piece is already taken out, showing the dark cake layer beneath the white frosting. Next to the plate are three brown forks stacked on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant espresso powder instead of brewed espresso?

Yes, you can substitute 2-3 teaspoons of instant espresso powder mixed with hot water to make about 6 oz of espresso. This will maintain the coffee flavor without brewing espresso shots.

Is it necessary to brown the butter for the frosting?

Browning the butter adds a nutty depth and richness to the frosting, but if you’re short on time, you can use melted butter that is not browned. The frosting will still be delicious, just a bit less complex in flavor.