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 (170 g) Unsalted Butter; 3 double shots (6 oz) Espresso; 1/2 cup (40 g) Cocoa Powder; 1 (3.5 oz) Ghirardelli 72% Cacao Dark Chocolate Bar, roughly chopped; 1 1/4 cups (240 g) Light Brown Sugar; 1/2 tablespoon Bourbon Vanilla Extract; 1/2 teaspoon Kosher Salt; 3 Large Eggs; 2 Egg Yolks; 1 cup (120 g) All Purpose Flour; 1/2 tablespoon Baking Soda; 2 sticks (226 g) Unsalted Butter; 4 cups (450 g) Powdered Sugar; 1 teaspoon Bourbon Vanilla Extract; 1/2 teaspoon Kosher Salt; 3 tablespoons (45 ml) Heavy Cream, cold

Jump to Recipe· 4.6 from 5 reviews

If you’re a fan of rich, decadent desserts that marry intense chocolate with a deep espresso kick, you’re going to love this Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe. It’s one of those recipes I always turn to when I want to impress friends or just treat myself to something irresistibly indulgent. The cake itself is moist and fudgy, and the frosting? Oh, that brown butter frosting is pure magic — nutty, creamy, and just the right amount of sweetness. Keep reading and I’ll walk you through every step so you get it just right the first time.

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Why This Recipe Works

Bold Flavor Pairing: The combination of dark chocolate and espresso deepens the cake’s flavor for an adult dessert that still feels approachable.
Brown Butter Frosting: Using browned butter adds a complex, nutty richness that elevates the frosting beyond your average buttercream.
Simple Yet Sophisticated: Despite its fancy taste, this cake recipe uses straightforward ingredients and steps, making success accessible to bakers of all levels.
Texture Perfection: This cake strikes a perfect balance: moist and tender without being dense or heavy.

Dark Chocolate Espresso Cake without recipe, decadent chocolate cake, espresso dessert, brown butter frosting recipe, rich chocolate cake with espresso - 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

The ingredients in this Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe work in harmony to deliver a cake that’s rich, moist, and bursting with flavor. I always recommend quality chocolate and freshly brewed espresso or coffee — it makes a world of difference from the get-go.

Unsalted Butter: Essential for controlling salt content and creating that rich base in both the cake and frosting.
Espresso (or fresh brewed coffee): Adds intense coffee notes that highlight the deep chocolate flavors without overpowering.
Cocoa Powder: Provides a concentrated chocolate flavor and helps create the perfect texture.
Dark Chocolate Bar (72% cacao is ideal): Melts into the batter for a luxurious, fudgy bite with complex cocoa depth.
Light Brown Sugar: Adds moisture and a subtle caramel undertone that complements the chocolate beautifully.
Bourbon Vanilla Extract: Offers a warm vanilla flavor with slight molasses notes, pairing perfectly with the espresso.
Kosher Salt: Enhances every flavor in the cake and frosting—never skip this little boost!
Eggs and Egg Yolks: Provide structure and richness, keeping the cake tender yet sturdy.
All Purpose Flour: The right amount fluffs up the cake without drying it out.
Baking Soda: Works as a leavening agent to create lift and a light crumb.
Powdered Sugar (for frosting): Ensures a silky smooth frosting that melts on your tongue.
Heavy Cream: Adds creaminess and helps achieve the perfect frosting consistency.

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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.

Make It Your Way

This Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe is a great canvas for your own twist. I often switch up the espresso for a strong brewed coffee if I don’t have an espresso machine, and sometimes I sneak in a pinch of cinnamon or chili powder for a subtle spicy kick that surprises and delights my guests.

Variation: I’ve made this cake with almond flour once, and while it yielded a denser crumb, it was lovely for gluten-free needs when paired with a bit more moisture.
Dairy-Free Option: You can substitute the butter in the cake with coconut oil, and use a dairy-free heavy cream alternative for the frosting — just expect a slight flavor change.
Extra Espresso Boost: For a more intense coffee flavor, add a teaspoon of instant espresso powder along with the wet ingredients.
Decor Ideas: Sometimes I sprinkle finely grated dark chocolate or espresso beans on the frosting to amp up the presentation and flavor.

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

Step 1: Melting the Butter & Espresso Magic

First things first, preheat your oven to 350ºF and grease your 9×13 baking dish. I usually skip parchment paper here because the cake bakes right in the dish and doesn’t stick if you grease well. Next, in a small saucepan over low to medium heat, melt your unsalted butter and the espresso together. This combo is the flavor powerhouse of the cake. Once melted, take it off the heat and stir in your cocoa powder and chopped chocolate. The residual heat will melt the chocolate just perfectly—don’t be worried if you see little lumps of cocoa powder; they’ll blend in splendidly once you whisk everything together.

Step 2: Mixing the Batter

In a large bowl, whisk together the brown sugar, kosher salt, and bourbon vanilla extract. Then pour in the warm chocolate-espresso mixture and whisk until smooth and glossy. Now it’s time for the eggs—add your whole eggs and egg yolks one by one, whisking thoroughly after each addition. This stage is key for a velvety, rich cake, so don’t rush and make sure the batter is shiny and smooth before moving on.

Step 3: Adding Dry Ingredients & Baking

Next, sift together your flour and baking soda (to prevent lumps) and add them to the wet mix. A gentle but thorough whisk will give you that perfectly uniform batter. Pour it into your prepared pan and slide it into the oven for about 22-25 minutes. Keep an eye on it: when a toothpick inserted in the center comes out clean or with only a few crumbs, you’re golden. Let the cake cool completely before frosting—it helps the frosting glide on smoothly and reduces any chance of melting.

Step 4: Creating That Legendary Brown Butter Frosting

While the cake is cooling, you can get started on the frosting. Brown butter is my secret weapon here—it brings such a toasty, nutty depth to the frosting it’s hard to stop at just one slice. Melt unsalted butter in a saucepan on low-medium heat, stirring often and scraping the bottom to catch those delicious brown bits. Once it’s amber and smelling heavenly, pour it into a heatproof bowl and let it cool completely. Patience pays off here. After it’s cooled, whip your powdered sugar and brown butter together first at low, then high speed until your frosting is smooth and silky. Add vanilla, salt, and heavy cream, then whisk until spreadable. If it’s too thick, a splash of cream will fix you right up.

Step 5: Frost and Indulge

Spread your luscious frosting evenly over the cooled cake. I like to use an offset spatula for this—it’s the little tool that makes frosting look pro-level. And don’t be shy with the frosting; that’s the best part! Cut into generous slices and enjoy the symphony of flavors you’ve created.

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Tips from My Kitchen

Don’t Skip Cooling: Make sure the cake is fully cool before frosting — warm cake melts the frosting and makes it runny.
Check Your Brown Butter: For perfectly browned butter, watch closely and smell — it should have a nutty aroma but never burn.
Use Fresh Espresso or Coffee: The fresh brew adds brightness and cuts through the richness, making the cake balanced.
Adjust Frosting Consistency: If the frosting seems too stiff, add cream a teaspoon at a time; if too loose, sprinkle in powdered sugar gradually.

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

Garnishes

I love topping this cake with a few espresso beans or a light dusting of cocoa powder for a classy touch. Sometimes I sprinkle flaky sea salt on top—it contrasts gorgeously with the sweetness and enhances the chocolate. If I’m feeling fancy, some chocolate shavings or even edible gold flakes make for a show-stopping presentation.

Side Dishes

Pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance the intensity. For a cozy afternoon, I’ve served it alongside a cup of strong black coffee or a creamy latte, which really complements that espresso kick.

Creative Ways to Present

For holiday gatherings, I like to cut the cake into small squares and serve on a slate board with fresh berries or candied orange peel. Layered in a trifle with whipped mascarpone and crushed espresso cookies makes a stunning twist. And if you’re gifting, slice it into bars, wrap individually in parchment, and tie with twine for a homemade treat that feels special.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake covered tightly with plastic wrap or in an airtight container in the fridge. It stays moist and the frosting keeps its lovely texture for up to 4 days—though it rarely lasts that long in my house!

Freezing

This cake freezes well. I recommend freezing it un-frosted: wrap the cooled cake layers tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before frosting. The frosting can be made fresh on the day you plan to serve for best flavor.

Reheating

If you want to enjoy a warm slice, pop a portion (without frosting) in the microwave for about 15-20 seconds. Then add frosting or serve with cream or ice cream. Avoid microwaving the frosted cake directly as the frosting can melt and lose its structure.

FAQs

Can I use regular coffee instead of espresso in this cake?

Absolutely! If you don’t have an espresso machine, freshly brewed strong coffee works really well. Just use the same amount, about 6 ounces, and it still provides that lovely coffee depth in the cake.
What if I don’t have bourbon vanilla extract?

No worries! Regular vanilla extract is a fine substitute. You’ll lose some of the slight caramel undertones that bourbon vanilla provides, but your cake will still taste wonderful.
How do I know when the brown butter is done?

The butter will bubble and foam, and then you’ll see golden-brown specks forming on the bottom of the pan. It should smell nutty and fragrant — if it starts to smell burnt or bitter, remove it immediately to avoid a bitter taste.
Can I make this cake gluten-free?

You can try substituting with a gluten-free flour blend, but be aware that texture may vary. I recommend adding a bit more moisture or using xanthan gum if your blend doesn’t already contain it for best results.

Final Thoughts

This Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe is one of those treats I keep coming back to whenever I want to impress or indulge. It’s truly a crowd-pleaser, and once you try it, you’ll feel like a baking wizard. I love how the espresso intensifies the chocolate without being overpowering, and the brown butter frosting seals the deal with its nutty richness. Give this recipe a shot — you’re going to be so glad you did, and your taste buds will thank you endlessly!