The aroma of freshly brewed espresso mingling with rich, dark chocolate brings me back to cozy coffee shop afternoons, where indulgence was a given and every bite felt like a warm hug. Today, I’m excited to share my beloved Dark Chocolate Espresso Cake, a delightful single-layer treat that marries these two decadent flavors effortlessly. Say goodbye to complex cakes that require intricate decorating! This recipe guarantees a crowd-pleaser that’s not only easy to whip up but also generously garnished with a creamy brown butter frosting that elevates the experience to new heights. Perfect for an afternoon snack or an after-dinner delight, this cake is sure to satisfy your chocolate cravings—without the fuss. Curious about how this cake can become the highlight of your dessert table? Let’s dive into the recipe!
Why is this cake a must-try?
Decadent Indulgence: The rich combination of dark chocolate and espresso takes indulgence to a whole new level, perfect for satisfying any sweet tooth.
Simple Preparation: You won’t need any professional baking skills—just mix, bake, and frost!
Creamy Frosting: The brown butter frosting adds a layer of creamy goodness that harmonizes beautifully with the rich cake.
Versatile Serving: This cake shines at any gathering, whether paired with vanilla ice cream or served alongside fresh berries.
Crowd-Pleaser: Friends and family will come back for seconds (or thirds!), making it an instant favorite.
Don’t forget to check out our Chai Cake Moist for another delightful dessert option!
Dark Chocolate Espresso Cake Ingredients
• Explore the essential elements for a decadent treat!
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For the Cake Base
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Unsalted Butter (1 1/2 sticks/170g) – Adds richness and moisture; substitute with vegan butter for a dairy-free version.
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Espresso (3 double shots/6 oz) – Provides a deep coffee flavor enhancing the chocolate; strong brewed coffee can be used instead.
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Cocoa Powder (1/2 C/40g) – Contributes to the rich chocolate flavor; Dutch-processed cocoa can substitute for a milder taste.
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Ghirardelli Dark Chocolate (1/3.5 oz bar) – Infuses rich chocolate goodness; any quality dark chocolate (72% cacao or higher) works well, too.
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Light Brown Sugar (1 1/4 C/240g) – Sweetens and adds moisture; regular granulated sugar is an acceptable substitute, but texture will differ slightly.
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Bourbon Vanilla Extract (1/2 Tbsp) – Enhances sweetness and aroma; regular vanilla extract is a great alternative.
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Kosher Salt (1/2 tsp) – Balances the sweetness; sea salt can be used in its place.
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Large Eggs (3) – Provide structure and moisture; consider flax eggs for a vegan option.
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Egg Yolks (2) – Add extra richness and creaminess; can be omitted for a vegan alternative.
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All-Purpose Flour (1 C/120g) – The main structural component; a gluten-free blend can be used for a gluten-free cake.
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Baking Soda (1/2 Tbsp) – Acts as a leavening agent; freshness is key for best results.
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For the Brown Butter Frosting
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Unsalted Butter (2 sticks/226g) – Serves as the base for frosting, adding creaminess; vegan butter is a good substitute here too.
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Powdered Sugar (4 C/450g) – Sweetens and gives structure to the frosting; you can blend granulated sugar to make your own if preferred.
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Heavy Cream (3 Tbsp/45ml) – Contributes to the creamy texture of the frosting; coconut cream is a suitable lactose-free option.
This detailed ingredient list will help you gather everything needed to create a sumptuous Dark Chocolate Espresso Cake that is sure to impress your loved ones!
Step‑by‑Step Instructions for Dark Chocolate Espresso Cake
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish with butter or cooking spray. This creates a non-stick surface for your decadent Dark Chocolate Espresso Cake. As the oven warms, gather all your ingredients to ensure a smooth baking process.
Step 2: Melt Butter and Espresso
In a small saucepan over low to medium heat, melt 1 ½ sticks of unsalted butter with 6 oz of espresso, stirring gently. Allow this mixture to simmer just until it’s smooth and combined, releasing a rich aroma that blends the flavors. Remove from heat and let it cool slightly before moving on to the next steps.
Step 3: Combine Cocoa and Chocolate
Next, stir in ½ cup of cocoa powder and a ⅓.5 oz bar of chopped dark chocolate into the butter and espresso mixture. Mix thoroughly until everything has melted together into a glossy, velvety consistency. This mixture will form the luscious base of your Dark Chocolate Espresso Cake, so make sure there are no lumps.
Step 4: Mix Dry Ingredients
In a large bowl, combine 1 ¼ cups of light brown sugar, ½ teaspoon of kosher salt, and ½ tablespoon of bourbon vanilla extract. Whisk these dry ingredients together until evenly mixed. Creating this blend is essential for your cake’s flavor, as it incorporates sweetness and depth.
Step 5: Add Chocolate Mixture
Slowly pour the warm chocolate mixture into the bowl with your dry ingredients. Using a whisk, mix everything together until the batter is silky and smooth. This will create a beautifully rich foundation for the cake, making it harder to resist.
Step 6: Incorporate Eggs
Now, crack in 3 large eggs and 2 egg yolks into the bowl and whisk until the mixture is glossy and well-combined. This process adds the moisture needed for the cake. Be sure to whisk thoroughly to ensure all ingredients are beautifully incorporated and no visible egg streaks remain.
Step 7: Add Flour and Baking Soda
Gently fold in 1 cup of all-purpose flour and ½ tablespoon of baking soda. Stir until just combined, taking care not to over-mix. You want a slightly lumpy batter, as this keeps the texture moist and inviting. The key to the perfect Dark Chocolate Espresso Cake is in this careful balance.
Step 8: Bake the Cake
Pour the batter into your prepared baking dish, using a spatula to smooth the top. Place it in the preheated oven and bake for 22 to 25 minutes. Keep an eye on it—when a toothpick inserted in the center comes out with a few moist crumbs, the cake is done.
Step 9: Cool the Cake
Once finished baking, remove the cake from the oven and let it cool completely in the baking dish on a wire rack. Cooling is crucial for achieving the perfect texture and structure before frosting with the brown butter frosting. Be patient; it will be worth the wait!
Step 10: Make Brown Butter
To prepare the frosting, melt 2 sticks of unsalted butter in a saucepan over medium heat. Stir continuously until it turns golden brown and releases a nutty aroma—about 5 to 7 minutes. Watch closely to avoid burning. This brown butter will add a delicious richness to your frosting.
Step 11: Mix Frosting Ingredients
Remove the saucepan from heat and let the browned butter cool for a few minutes. In a stand mixer, combine the browned butter with 4 cups of powdered sugar, mixing on low speed until blended, scraping the sides of the bowl as necessary.
Step 12: Finish the Frosting
Add in ½ tablespoon of vanilla extract, ½ teaspoon of kosher salt, and 3 tablespoons of heavy cream. Whip the mixture on medium-high speed until it transforms into fluffy, creamy frosting. This delightful topping will perfectly complement your Dark Chocolate Espresso Cake.
Step 13: Frost and Serve
Finally, once the cake is completely cooled, use a spatula to frost the top evenly with the brown butter frosting. Look at that luscious layer of creamy goodness! Slice your indulgent Dark Chocolate Espresso Cake and share it with family and friends, or keep it all to yourself!
What to Serve with Dark Chocolate Espresso Cake
Indulging in a slice of this rich, velvety cake is a delight on its own, but pairing it with the right accompaniments takes the experience to new heights.
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Vanilla Ice Cream: The creamy, cold sweetness of vanilla ice cream contrasts beautifully with the rich chocolate and coffee flavors, creating a perfect balance.
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Fresh Berries: Juicy raspberries or strawberries add a burst of tartness, cutting through the cake’s richness and enhancing its delightful decadence.
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Espresso Whipped Cream: Whip up some heavy cream with a shot of espresso for an extra touch of coffee flavor that mirrors the cake’s main ingredients—simply divine!
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Chocolate Ganache: For the true chocolate lover, drizzling warm chocolate ganache over the cake adds a luxurious finish that’s hard to resist.
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Caramel Sauce: A drizzle of salted caramel sauce not only adds elegance but also complements the nutty notes of brown butter in the frosting, creating a flavor explosion.
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Nutty Topping: Sprinkle chopped hazelnuts or almonds on top to introduce a crunchy texture and subtle nuttiness, enhancing the overall flavor profile perfectly.
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Sweet Red Wine: A glass of fruity, light-bodied red wine like Pinot Noir can elevate your dessert experience, complementing the deep chocolate notes elegantly.
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Chocolate-Covered Espresso Beans: Serve these crunchy little treats on the side for an added coffee kick—perfect for those who crave an extra dose of caffeine!
These thoughtful pairings transform your slice of Dark Chocolate Espresso Cake into a show-stopping treat that everyone will love!
Make Ahead Options
These Dark Chocolate Espresso Cakes are perfect for meal prep enthusiasts! You can bake the cake up to 24 hours in advance and store it tightly covered at room temperature to maintain its moisture. The rich flavor of the cake actually deepens overnight! For the frosting, it’s best to prepare it on the day you plan to serve the cake for optimal texture. Just whip up the brown butter frosting while the cake cools, then frost the cake before serving for that fresh and creamy finish. This approach saves you time on busy days while still delivering a delectable dessert that feels just as indulgent as if you made it fresh!
Dark Chocolate Espresso Cake Variations
Feel free to let your creativity shine and customize this delicious cake to suit your taste preferences!
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Dairy-Free: Substitute unsalted butter with vegan butter and use coconut cream in the frosting for a completely dairy-free treat.
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Gluten-Free: Swap all-purpose flour with a gluten-free blend to ensure everyone can enjoy this indulgent dessert without worry.
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Nutty Flavor: Add 1/2 cup of finely ground almond flour to the cake batter. This will give it a beautifully subtle nutty flavor that complements the chocolate.
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Extra Chocolate: Mix in 1/2 cup of chocolate chips into the batter for added richness and texture. The delightful gooeyness will make each bite even more luxurious.
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Fruity Twist: Incorporate 1/2 cup of raspberry or cherry puree into the batter for a sumptuous, fruity surprise that perfectly pairs with the dark chocolate.
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Caffeine Kick: Enhance the espresso flavor by adding 1 tablespoon of coffee liqueur to the frosting. This will give your frosting a delightful adult twist!
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Spiced Warmth: Add 1/2 teaspoon of cinnamon or a pinch of nutmeg to the cake batter for a warm, spiced flavor that’s perfect for cozy gatherings.
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Crunchy Topping: Top the frosted cake with toasted pecans or walnuts for a satisfying crunch that elevates the overall experience.
Don’t forget to check out our Pumpkin Spice Roll Cake for another delicious option to spice things up at your next gathering!
Expert Tips for Dark Chocolate Espresso Cake
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Ingredient Organization: Before you begin, gather and measure all ingredients to streamline your baking process and avoid missing any components.
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Butter Monitoring: When browning butter for the frosting, keep an eye on it closely; it can go from perfectly brown to burnt in seconds.
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Egg Temperature: Using room temperature eggs will help them mix more uniformly into the chocolate batter, resulting in a smoother cake texture.
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Mixing Technique: Gently fold in the flour and baking soda; over-mixing can lead to a tough cake. Aim for just combined for a moist Dark Chocolate Espresso Cake.
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Testing for Doneness: Always use the toothpick test; if it comes out with a few moist crumbs, your cake is perfectly baked and not too dry.
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Cooling Patience: Allow the cake to cool completely before frosting—it helps the frosting adhere better and creates a beautiful finish.
Storage Tips for Dark Chocolate Espresso Cake
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Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days. This keeps it moist and preserves the delicious flavors.
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Fridge: If you prefer, refrigerate the cake in an airtight container for up to a week, ensuring the creamy brown butter frosting stays fresh and delightful.
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Freezer: For longer storage, wrap slices of the Dark Chocolate Espresso Cake tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months.
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Reheating: To enjoy your cake after freezing, simply thaw it in the fridge overnight and let it come to room temperature before serving. A quick pop in the microwave for about 10-15 seconds can also do the trick!
Dark Chocolate Espresso Cake with Brown Butter Frosting Recipe FAQs
How do I choose the best espresso for this cake?
Absolutely! For the richest flavor, opt for freshly brewed espresso using high-quality beans. Look for a medium to dark roast for the best depth. If espresso isn’t available, strong brewed coffee works well as an alternative. Just remember, the stronger the coffee, the better it complements the dark chocolate!
What is the best way to store leftovers?
Very good question! Store the Dark Chocolate Espresso Cake in an airtight container at room temperature for up to 3 days. If you wish to keep it longer, refrigerate it for up to a week. Just make sure to cover it well to preserve the creamy frosting’s freshness!
Can I freeze this cake? How?
Yes, you can! To freeze the cake, first cool it completely. Then, wrap individual slices or the whole cake tightly in plastic wrap and place them in a freezer-safe container. It will last for up to 3 months. When you’re ready to enjoy it, thaw the cake in the fridge overnight and allow it to reach room temperature before serving.
Why did my cake turn out dense?
Ah, dense cake can happen for a couple of reasons! Ensure you’re not over-mixing the batter, particularly after adding the flour. Also, check the freshness of your baking soda; expired leavening agents can prevent the cake from rising properly. Lastly, make sure the eggs are at room temperature for even mixing—this helps achieve a lighter texture!
Is there any dietary consideration I should be aware of?
Certainly! This recipe contains gluten and dairy, but you can easily make it gluten-free and dairy-free. Use a gluten-free flour blend and substitute dairy products with vegan butter, unsweetened almond milk, and coconut cream. Just be mindful if you’re serving it to anyone with allergies, as it may contain nuts or other ingredients depending on your substitutions.
How long will the frosting keep?
The brown butter frosting should be stored in the refrigerator and can last for about a week when kept in an airtight container. If you have leftover frosting after frosting the cake, don’t throw it away! Use it to top cupcakes or brownies. Just remember to let it come back to room temperature or give it a quick whip before using it again for the best texture!
Indulgent Dark Chocolate Espresso Cake with Creamy Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
- In a small saucepan over low to medium heat, melt 1 ½ sticks of unsalted butter with 6 oz of espresso.
- Stir in ½ cup of cocoa powder and a ⅓.5 oz bar of chopped dark chocolate into the butter and espresso mixture.
- In a large bowl, combine 1 ¼ cups of light brown sugar, ½ teaspoon of kosher salt, and ½ tablespoon of bourbon vanilla extract.
- Slowly pour the warm chocolate mixture into the bowl with your dry ingredients and mix everything together until the batter is silky and smooth.
- Crack in 3 large eggs and 2 egg yolks into the bowl and whisk until the mixture is glossy and well-combined.
- Fold in 1 cup of all-purpose flour and ½ tablespoon of baking soda until just combined.
- Pour the batter into your prepared baking dish and bake for 22 to 25 minutes.
- Cool the cake completely in the baking dish on a wire rack.
- Melt 2 sticks of unsalted butter in a saucepan over medium heat until it turns golden brown.
- In a stand mixer, combine the browned butter with 4 cups of powdered sugar and mix on low speed until blended.
- Add in ½ tablespoon of vanilla extract, ½ teaspoon of kosher salt, and 3 tablespoons of heavy cream, and whip until fluffy.
- Once the cake is completely cooled, frost the top evenly with the brown butter frosting and serve.
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