Name: Dark Chocolate Espresso Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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

Description

A rich and moist chocolate cake infused with espresso and topped with fluffy brown butter frosting.

Ingredients

Scale

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

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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