How to make Dark Chocolate Espresso Cake
Ingredients :
1 1/2 sticks unsalted butter, 170 g, 3 double shots espresso, 6 oz, 1/2 cup cocoa powder, 40 g, 1 dark chocolate bar, about 3.5 oz, roughly chopped, 1 1/4 cups light brown sugar, 240 g, 1/2 tablespoon bourbon vanilla extract, 1/2 teaspoon kosher salt, 3 large eggs, 2 egg yolks, 1 cup all-purpose flour, 120 g, 1/2 tablespoon baking soda, 2 sticks unsalted butter, 226 g, 4 cups powdered sugar, 450 g, 1 teaspoon bourbon vanilla extract, 1/2 teaspoon kosher salt, 3 tablespoons cold heavy cream, 45 ml You may also find Black Forest Poke Cake Recipe useful.
Directions :
Preheat the oven to 350°F. Grease a 9×13-inch baking dish well, including the corners and sides. Since the cake stays in the pan, you do not need parchment paper. Place the butter and espresso in a small saucepan over low to medium heat. Stir until the butter melts completely and the mixture becomes smooth. Remove the pan from the heat as soon as the butter finishes melting. Immediately add the cocoa powder and chopped dark chocolate to the hot mixture. Stir well. The remaining heat in the pan will melt the chocolate. Keep stirring until the chocolate is mostly melted and the mixture looks glossy. A few small cocoa lumps are fine because they will disappear once you mix the batter further. You may also find German Chocolate Cake Frosting 2 useful.
In a large bowl, combine the brown sugar, salt, and vanilla. Pour the chocolate-espresso mixture into the bowl and whisk until the batter turns smooth. Add the eggs and egg yolks. Whisk again until the batter looks shiny, rich, and fully combined. Add the flour and baking soda. Whisk just until the batter is smooth and no dry streaks remain. Do not overmix. Pour the batter into the prepared baking dish and spread it evenly. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
While the cake bakes, make the brown butter. Add the butter to a large saucepan over low to medium heat. Stir constantly and scrape the bottom of the pan with a spatula so the butter cooks evenly. The butter will melt, then bubble, then form foam on top. As it cooks, brown specks will appear underneath the foam. When the butter smells nutty and turns a warm amber color, remove it from the heat right away. Pour the browned butter into a heatproof bowl and let it cool completely. Do not skip this cooling step, or the frosting will become too soft.
Place the cooled brown butter and powdered sugar in a stand mixer fitted with the whisk attachment. Mix on low speed for the first 30 seconds so the sugar does not fly out of the bowl. Increase the speed and continue whisking until the frosting becomes smooth and fully combined. Scrape down the sides and bottom of the bowl halfway through so everything blends evenly. Add the vanilla, kosher salt, and cold heavy cream. Whisk again until the frosting is fluffy and spreadable. Spread the frosting evenly over the cooled cake. Slice and serve.
Why You’ll Love This Dark Chocolate Espresso Cake
This Dark Chocolate Espresso Cake is not only visually appealing but also incredibly delicious. The combination of dark chocolate and espresso creates a rich, deep flavor that chocolate lovers adore. The moist texture pairs perfectly with the creamy frosting, which adds a delightful sweetness to each slice. For a different flavor experience, you can check out this chocolate cupcake recipe that brings an equally satisfying taste.
Nutriments benefits
This dessert is not just indulgent; it comes with some nutritional benefits too. Dark chocolate is known for being rich in antioxidants and can be heart-friendly in moderation. Additionally, espresso contains caffeine, which may improve mental alertness. Just remember, moderation is key when indulging in such treats!
What to Serve With Dark Chocolate Espresso Cake
Pair your Dark Chocolate Espresso Cake with a scoop of vanilla ice cream or a dollop of whipped cream for added creaminess. You could also try serving it with fresh berries, which provide a juicy contrast to the rich cake. If you enjoy coffee, a cup of freshly brewed espresso or a macchiato complements the cake beautifully. For an altered dessert delight, consider preparing espresso cupcakes as a fun variation!
How to store Dark Chocolate Espresso Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, you can refrigerate it, which may keep it good for about a week. Just remember to let it come to room temperature before serving for the best texture. Freezing is also an option; wrap slices in plastic wrap and then in foil, and they can last up to three months in the freezer.
Tips and mistakes to avoid
- Don’t rush the melting process: Make sure to melt the butter and chocolate slowly to avoid burning.
- Cool the cake before frosting: If you frost the cake while it’s still warm, the frosting may melt and slide off.
- Avoid overmixing: Once you add the flour and baking soda, mix only until everything is combined. Overmixing can result in a dense cake.
- Measure accurately: Baking is a science, so it’s essential to measure your ingredients properly for the best results.
Variation
Feel free to tweak the recipe to suit your taste. You can use white chocolate or milk chocolate if you prefer a sweeter flavor instead of the dark chocolate. Adding nuts or even a layer of fruit preserves in between the cake layers can introduce an exciting textural element. For frosting, you might even consider using German chocolate cake frosting for a unique twist!
FAQs
Can I use a different kind of chocolate for this recipe?
Yes, you can substitute with milk chocolate or semi-sweet chocolate, but it will change the overall flavor and sweetness of the cake.
How do I know when the cake is done baking?
The toothpick test is the best method; insert a toothpick in the center, and if it comes out clean or with a few moist crumbs, the cake is done.
Can I use other extracts besides bourbon vanilla?
Absolutely! You can use regular vanilla extract or almond extract for a different flavor profile; just be careful to adjust the amount based on the strength of the extract.
Enjoy making your Dark Chocolate Espresso Cake, and don’t hesitate to share your delightful results with friends and family!
Print
Dark Chocolate Espresso Cake
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist chocolate cake infused with espresso and topped with fluffy brown butter frosting.
Ingredients
- 1 1/2 sticks unsalted butter, 170 g
- 3 double shots espresso, 6 oz
- 1/2 cup cocoa powder, 40 g
- 1 dark chocolate bar, about 3.5 oz, roughly chopped
- 1 1/4 cups light brown sugar, 240 g
- 1/2 tablespoon bourbon vanilla extract
- 1/2 teaspoon kosher salt
- 3 large eggs
- 2 egg yolks
- 1 cup all-purpose flour, 120 g
- 1/2 tablespoon baking soda
- 2 sticks unsalted butter, 226 g
- 4 cups powdered sugar, 450 g
- 1 teaspoon bourbon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons cold heavy cream, 45 ml
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish well.
- Place the butter and espresso in a small saucepan over low to medium heat. Stir until smooth.
- Remove the pan from heat and add cocoa powder and chocolate. Stir well until glossy.
- Combine brown sugar, salt, and vanilla in a large bowl. Pour in the chocolate-espresso mixture and whisk until smooth.
- Add the eggs and yolks, whisk again until shiny and fully combined.
- Add flour and baking soda. Whisk until smooth; do not overmix.
- Pour the batter into the prepared dish and bake for 22 to 25 minutes.
- Let the cake cool completely before frosting.
- Make brown butter by cooking butter in a saucepan until nutty and amber, then cool completely.
- Mix cooled brown butter and powdered sugar in a stand mixer until smooth. Add vanilla, salt, and cream; whisk until fluffy.
- Spread the frosting evenly over the cooled cake. Slice and serve.
Notes
For best results, ensure the cake cools completely before frosting. Store in an airtight container for up to three days or refrigerate for about a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
