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

Jump to Recipe· 4.4 from 20 reviews

If you’re anything like me and adore the perfect balance of rich chocolate with a bit of a kick, you’re going to absolutely fall in love with this Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe. It’s that kind of dessert that feels fancy but is surprisingly approachable, and the way the deep espresso cuts through the chocolate? Chef’s kiss. Stick around because I’m sharing everything you need to nail this cake, plus insider tips from my own kitchen adventures.

🧡

Why This Recipe Works

Flavor Depth: Combining dark chocolate and espresso creates a rich, aromatic cake that feels indulgent yet balanced.
Brown Butter Magic: The frosting’s nutty brown butter adds complexity and elevates the usual chocolate icing to something unforgettable.
Simple Technique: No complicated steps or hard-to-find ingredients, making this recipe accessible for bakers of all levels.
Moist and Tender: Espresso-infused butter keeps the cake moist and tender, avoiding dryness often typical in chocolate cakes.

Dark Chocolate Espresso Cake with Brown Butter Frosting, decadent chocolate cake, espresso dessert, homemade chocolate layer cake, rich brown butter frosting - 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

Every ingredient in the Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe plays a role, whether enhancing the flavor or improving texture. Let me walk you through each one — trust me, these aren’t random additions but purposeful choices to get that perfect cake.

Unsalted Butter: Using unsalted butter lets you control the salt level and brown butter adds a rich, toasty flavor that pairs wonderfully with chocolate.
Espresso: The espresso strengthens and deepens the chocolate’s flavor without overpowering it; you can substitute fresh coffee if needed.
Cocoa Powder: Gives that robust chocolate punch and also intensifies the color for a gorgeous dark crumb.
Dark Chocolate Bar (72% cacao): Adds real chocolate texture and luxury, melting into the batter for pockets of intense flavor.
Light Brown Sugar: Adds moisture and a subtle caramel undertone, balancing the bitterness from the dark chocolate and espresso.
Bourbon Vanilla Extract: The bourbon notes enhance the chocolate and espresso depth — if you don’t have it, regular vanilla works fine.
Kosher Salt: A pinch to pull all flavors together and amplify sweetness.
Eggs & Egg Yolks: Eggs provide structure and richness; including extra yolks yields a tender, luscious crumb.
All-Purpose Flour: Provides the base, carefully balanced with leavening to keep the cake soft but stable.
Baking Soda: The leavening agent that gives just enough lift without drying out the cake.
Powdered Sugar (for frosting): Super fine sugar that creates the smooth, creamy texture essential in a frosting.
Heavy Cream: Adds creaminess and helps achieve the perfect frosting spreadability and mouthfeel.

📝

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.

Tweak to Your Taste

I love that this Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe is so adaptable. Over the years, I’ve played around with it to suit different occasions and cravings—and you totally can too. Go ahead, make it your own!

Milk Chocolate Swap: For a milder taste, swap the dark chocolate bar with milk chocolate; it softens the intensity but retains the richness.
Non-Dairy Version: I’ve tried using coconut oil in place of butter and oat milk instead of cream for a dairy-free option—it’s delicious but the frosting won’t brown the same way.
Spiced Variation: Adding a pinch of cinnamon or cayenne pepper into the cake batter gives it an unexpected warmth that’s perfect for fall.
Extra Espresso Kick: If you’re a coffee lover like me, adding an extra shot of espresso isn’t going to hurt — just make sure your batter isn’t too runny.

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

Step 1: Melting Butter & Espresso Magic

Start by melting the unsalted butter and espresso together over low-medium heat. The secret I’ve learned? Don’t rush this step. Let the espresso gently mingle with the butter, then immediately add your cocoa powder and chopped dark chocolate. The residual heat melts the chocolate perfectly—no lumps, just smooth, glossy richness. If you see any cocoa lumps, don’t worry, they’ll blend in when you mix the batter later.

Step 2: Building the Batter

In a large bowl, whisk together the brown sugar, kosher salt, and bourbon vanilla extract. Then pour in your chocolate mixture and whisk until everything’s beautifully combined and smooth. Adding the eggs and extra yolks next, I always whisk until the batter is shiny and velvety—that’s your sign it’s ready for the flour and baking soda. Be gentle when adding the flour so you keep the cake tender.

Step 3: Baking it Right

Pour your batter into the greased 9×13 baking dish. I skip the parchment here because the butter locks it in place so nicely. Bake at 350ºF for about 22-25 minutes—don’t overdo it! The toothpick test is your friend here; it should come out clean or with just a few moist crumbs for a perfectly moist cake.

Step 4: Brown Butter Frosting Perfection

While the cake is baking, make your brown butter frosting. Slowly melt the butter over low-medium heat, stirring constantly. Watch for that amazing nutty aroma and those toasty brown bits forming on the pan’s bottom—that’s what you want. Once it hits that amber color, transfer to a bowl and let it cool fully. When cooled, whip it with powdered sugar, vanilla, salt, and cold heavy cream until it’s smooth and fluffy. I always scrape the bowl halfway through to catch any stuck bits.

Step 5: Frost & Serve

Spread the frosting evenly over the completely cooled cake. This part always feels a bit like magic—the contrast of the fudgy cake with that velvety, nutty frosting is something you’ll want to savor bite after bite.

💡

Pro Tips for Making Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe

Don’t Overmix the Batter: I’ve found that too much stirring after adding flour can make the cake tough, so mix until just smooth.
Watch Your Brown Butter Closely: Butter can go from browned to burnt fast—stir frequently and remove from heat as soon as you smell nuttiness.
Cool Completely Before Frosting: Spreading frosting on a warm cake can melt it and cause a mess—patience here makes it look and taste way better.
Adjust Frosting Consistency: If your frosting feels too thick or thin, tweak with extra cream or powdered sugar a spoonful at a time until it’s just right for spreading.

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

Garnishes

When I serve this cake, I love topping it with a few chocolate shavings or espresso beans for a little crunch and eye candy. A light dusting of cocoa powder or powdered sugar works wonders too—especially if you want that cafe-vibe for guests.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream to balance the richness. If you’re feeling fancy, some fresh berries on the side add a bright, tart contrast that’s simply divine.

Creative Ways to Present

For special occasions, I’ve served slices on rustic wooden boards with edible flowers scattered around. Sometimes I pipe the brown butter frosting into soft rosettes instead of spreading it and sprinkle a little sea salt on top. It’s subtle but makes a visual and flavor impact your guests will rave about.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers (and you might!), keep them tightly wrapped or in an airtight container in the fridge. The brown butter frosting stays fresh and creamy for up to 4 days. I usually bring slices to room temp before eating so the cake texture and flavor really shine.

Freezing

I’ve frozen this cake a couple of times when prepping for parties: wrap slices tightly in plastic wrap then foil, and freeze up to a month. Thaw in the fridge overnight, then let sit at room temperature before serving. The frosting may firm up a bit but is still delicious.

Reheating

To gently reheat leftover cake, I pop individual slices in the microwave for 15-20 seconds—enough to warm it through without melting the frosting. Alternatively, room temperature works well too, especially if you like your cake soft and moist.

FAQs

Can I use regular brewed coffee instead of espresso for this cake?

Absolutely! If you don’t have an espresso machine, freshly brewed strong coffee is a great substitute. It provides a similar depth of flavor, just make sure it’s not too watery or weak to keep that rich taste intact.
What if I don’t have bourbon vanilla extract?

No worries. While bourbon vanilla extract gives a nice flavor boost, regular vanilla extract can be used instead. Your cake will still be delicious, just slightly different in aroma.
How do I prevent my brown butter from burning?

Keep the heat low to medium and stir constantly. Once the butter foams and you see brown flecks, pay close attention and remove from heat promptly when you smell a nutty scent. The butter will continue to cook slightly in the hot pan, so don’t let it darken too much.
Can I make this cake gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend that includes xanthan gum for best results. The cake texture will be slightly different but still moist and flavorful.
Why is my frosting too thick or too runny?

Frosting consistency can vary depending on humidity and butter temperature. If it’s too thick, add a little more cold heavy cream — one teaspoon at a time. If too runny, add more powdered sugar gradually until you reach the ideal spreadable texture.

Final Thoughts

This Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe has become one of my absolute favorites to make and share. It’s that cozy, elevated dessert you’ll want to turn to again and again — especially when you want to impress without stress. I hope you enjoy making it as much as I do, and maybe even customize it with your own twist. This cake truly hits the spot, whether for afternoon coffee or a special celebration, and I can’t wait for it to find a place in your baking repertoire.