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Chocolate Espresso Cake Recipe

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★★★★★

5 from 649 reviews

This Chocolate Espresso Cake is a rich and decadent dessert combining deep chocolate flavors with robust espresso, topped with a luscious brown butter frosting. The cake boasts a fudgy texture enhanced by melted dark chocolate and cocoa powder, while the espresso adds a delightful complexity. Perfect for coffee and chocolate lovers, this cake is easy to prepare and baked to moist perfection in a 9×13 inch pan.

Ingredients

Scale

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 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

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

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease the sides and bottom of a 9×13 inch baking dish to prevent sticking; parchment paper is not necessary as the cake will remain in the dish.
  2. Melt Butter and Espresso: In a small saucepan over low to medium heat, melt 1 1/2 sticks (170g) of unsalted butter with 3 double shots of espresso (6 oz). Stir occasionally until butter is fully melted, then remove from heat.
  3. Add Cocoa and Chocolate: Immediately add 1/2 cup (40g) cocoa powder and the chopped dark chocolate bar into the warm butter-espresso mixture. Stir until the chocolate melts and the mixture is smooth; some small lumps of cocoa powder may remain but will incorporate later.
  4. Mix Dry Ingredients: In a large mixing bowl, combine 1 1/4 cup (240g) light brown sugar, 1/2 teaspoon kosher salt, and 1/2 tablespoon bourbon vanilla extract.
  5. Combine Chocolate Mixture: Pour the melted chocolate mixture into the bowl with sugar mixture. Whisk thoroughly until a smooth and cohesive batter forms.
  6. Add Eggs: Incorporate 3 large eggs and 2 egg yolks into the batter. Whisk until the mixture becomes glossy and smooth.
  7. Add Flour and Leavening: Sift in 1 cup (120g) all-purpose flour along with 1/2 tablespoon baking soda. Whisk gently until evenly combined and smooth, careful not to overmix.
  8. Bake Cake: Pour batter into the prepared 9×13 baking dish. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  9. Cool Cake: Remove cake from oven and allow it to cool completely in the baking dish to room temperature before frosting.
  10. Make Brown Butter: While the cake bakes, place 2 sticks (226g) unsalted butter in a large saucepan over low to medium heat. Stir constantly, scraping the pan’s bottom, until the butter foams and then browns with a nutty aroma, showing amber color and brown particles.
  11. Cool Brown Butter: Transfer the browned butter to a heatproof bowl to cool completely before using it in the frosting to prevent melting the powdered sugar.
  12. Mix Frosting: Using a stand mixer with the whisk attachment, combine the cooled brown butter and 4 cups (450g) powdered sugar on low speed for 30 seconds. Gradually increase speed and whisk until the mixture is smooth and fully incorporated, scraping the bowl halfway through.
  13. Add Remaining Frosting Ingredients: Add 1 teaspoon bourbon vanilla extract, 1/2 teaspoon kosher salt, and 3 tablespoons (45ml) cold heavy cream to the frosting. Whisk until fully combined and creamy.
  14. Frost the Cake: Spread the brown butter frosting evenly over the cooled cake surface with a spatula.
  15. Serve and Enjoy: Slice the cake and serve at room temperature. Store leftovers in an airtight container.

Notes

  • You can substitute brewed espresso with strong brewed coffee if espresso shots are unavailable.
  • Be careful not to overbake the cake to keep it moist and fudgy; check for doneness at 22 minutes.
  • Allow the cake to cool fully before frosting to prevent the frosting from melting.
  • Use high-quality cocoa and chocolate for the best flavor depth.
  • Brown butter frosting adds a nutty richness that complements the chocolate and espresso flavors beautifully.

Keywords: chocolate espresso cake, chocolate cake, espresso dessert, brown butter frosting, rich chocolate cake

Find it online: https://cookwithlea.com/chocolate-espresso-cake-recipe/