Description
A rich and decadent Dark Chocolate Espresso Cake topped with a luscious Brown Butter Frosting, perfect for chocolate lovers seeking a sophisticated dessert with a hint of coffee flavor.
Ingredients
Scale
For the Cake:
- 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
For the Brown Butter Frosting:
- 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
Instructions
- Preheat Oven: Preheat the oven to 350ºF. Grease the sides and bottom of a 9×13 inch baking dish. No parchment paper is necessary.
- Melt Butter and Espresso: In a small saucepan over low-medium heat, melt the unsalted butter and espresso together. Remove from heat once the butter has fully melted.
- Add Chocolate and Cocoa: Immediately stir in the cocoa powder and chopped dark chocolate. Use residual heat to melt the chocolate completely, stirring until mostly smooth with minor lumps of cocoa powder.
- Mix Dry Ingredients: In a large bowl, combine the light brown sugar, kosher salt, and bourbon vanilla extract.
- Combine Chocolate Mixture: Pour the warm chocolate mixture into the bowl with the sugar mixture. Whisk together until a smooth batter forms.
- Add Eggs: Add the 3 large eggs and 2 egg yolks to the bowl. Whisk until the batter is glossy and smooth.
- Add Flour and Baking Soda: Sift in the all-purpose flour and baking soda. Whisk the batter until fully smooth and combined.
- Bake Cake: Pour the batter into the prepared baking dish. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Remove the cake from the oven and cool completely in the pan before frosting.
- Make Brown Butter: While the cake bakes, melt 2 sticks of unsalted butter in a large saucepan over low-medium heat. Stir constantly and scrape the bottom. When the butter bubbles, foams, and browns to an amber color with nutty aroma and brown particles, remove from heat.
- Cool Brown Butter: Transfer browned butter to a heatproof bowl and let cool completely.
- Prepare Frosting: In a stand mixer with whisk attachment, beat cooled brown butter with powdered sugar on low speed for 30 seconds, then increase speed. Scrape sides and bottom halfway through mixing until smooth.
- Add Flavor and Cream: Add bourbon vanilla extract, kosher salt, and cold heavy cream. Whisk until completely combined and smooth.
- Frost Cake: Spread the brown butter frosting evenly over the cooled cake.
- Serve: Slice the cake into 15 pieces and enjoy!
Notes
- If an espresso machine is unavailable, substitute with 6 oz of freshly brewed coffee.
- Regular vanilla extract can replace bourbon vanilla extract if needed.
- If using table salt instead of kosher salt, reduce the quantity by half.
- If heavy cream is not available, milk can be used as a substitute 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: 35 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 120 mg
