Description
A rich and indulgent Dark Chocolate Espresso Cake topped with a creamy Brown Butter Frosting. This cake combines the bold flavors of dark chocolate and espresso with a nutty, smooth frosting for a decadent dessert perfect for any chocolate lover.
Ingredients
Scale
For the 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 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
For the 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
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Grease the sides and bottom of a 9×13 baking dish thoroughly. Parchment paper isn’t necessary as the cake will stay in the dish.
- Melt Butter and Espresso: In a small saucepan over low to medium heat, melt the unsalted butter and espresso together until fully combined, then remove from the heat.
- Add Cocoa and Chocolate: Immediately add the cocoa powder and roughly chopped dark chocolate to the saucepan. Stir until the chocolate is completely melted; small lumps of cocoa are acceptable as they will mix in later.
- Mix Sugar and Flavorings: In a large bowl, combine light brown sugar, kosher salt, and bourbon vanilla extract.
- Combine Chocolate Mixture and Sugar: Pour the warm chocolate mixture into the sugar mixture and whisk until smooth and well combined.
- Add Eggs: Add the eggs and egg yolks to the batter and whisk until the mixture is glossy and smooth.
- Add Dry Ingredients: Whisk in the all-purpose flour and baking soda until the batter is smooth and uniform.
- Bake the Cake: Pour the batter into the prepared baking dish and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely before frosting.
- Make Brown Butter: While the cake bakes, melt the butter in a large saucepan over low to medium heat, stirring constantly. When bubbling and foaming occurs, watch for brown particles and a nutty aroma. Remove from heat once a nice amber color forms.
- Cool Brown Butter: Transfer the brown butter to a heatproof bowl and allow it to cool fully before using.
- Mix 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, scraping the bowl halfway through.
- Add Remaining Frosting Ingredients: Add bourbon vanilla extract, kosher salt, and cold heavy cream to the mixer. Whisk until the frosting is fully combined and smooth.
- Frost Cake: Spread the brown butter frosting evenly over the cooled cake.
- Serve: Slice into 15 pieces and enjoy your decadent dessert.
Notes
- If you don’t have an espresso machine, substitute with 6 oz of freshly brewed strong coffee.
- Regular vanilla extract can replace bourbon vanilla extract without significant change.
- Use half the amount of table salt if substituting for kosher salt.
- If heavy cream is unavailable, use whole milk as an alternative in the frosting.
- Adjust frosting consistency by adding more heavy cream if too thick, or more powdered sugar if too thin.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 120 mg
