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Dark Chocolate Espresso Cake

Irresistible Dark Chocolate Espresso Cake for Chocolate Lovers

This Dark Chocolate Espresso Cake combines rich chocolate and espresso flavors, perfect for any chocolate lover's indulgence.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.5 sticks Unsalted Butter Adds fat and moisture; use salted butter and reduce added salt for a different flavor.
  • 6 oz Espresso Imparts a deep coffee flavor; instant espresso works in a pinch but changes the texture slightly.
  • 0.5 cup Cocoa Powder Contributes to the chocolate flavor; opt for Dutch-processed cocoa for a smoother finish.
  • 1 bar (3.5 oz) Dark Chocolate, chopped Boosts richness; substitute with milk chocolate for a sweeter result.
  • 1.25 cups Light Brown Sugar Adds moisture and sweetness; white sugar can be used but alters the flavor depth.
  • 0.5 Tbsp Bourbon Vanilla Extract Elevates flavor complexity; switch to pure vanilla extract for a milder taste.
  • 0.5 tsp Kosher Salt Balances the sweetness; any type of salt can work, but measure carefully.
  • 3 large Eggs Provide structure and moisture; no noted substitutes for an egg-free option.
  • 2 large Egg Yolks Enhance richness in the cake.
  • 1 cup All-Purpose Flour Gives the cake body; a gluten-free blend can be an alternative for gluten-free needs.
  • 0.5 Tbsp Baking Soda A vital leavening agent; ensure it's fresh for the best rise.
For the Frosting
  • 4 cups Powdered Sugar Sweetens the frosting; granulated sugar can be powdered in a blender as an alternative.
  • 3 Tbsp Heavy Cream, cold Adds creaminess to the frosting; substitute with milk for a lighter texture.

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Stand mixer
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a medium saucepan, melt the unsalted butter with the espresso over low to medium heat, then remove from heat.
  3. Add cocoa powder and chopped dark chocolate to the warm mixture, mixing until smooth.
  4. In a large mixing bowl, combine the light brown sugar and kosher salt. Pour in the chocolate mixture and whisk until smooth.
  5. Add the eggs and yolks, whisking until glossy and well-combined.
  6. Fold in the flour and baking soda, mixing until just combined.
  7. Pour the batter into the prepared baking dish and bake for 22-25 minutes.
  8. Cool the cake in the dish for about 10 minutes before transferring to a wire rack.
  9. Brown the unsalted butter for frosting until golden brown, then let it cool slightly.
  10. Mix the browned butter with powdered sugar in a stand mixer, adding vanilla, salt, and cold cream until smooth.
  11. Spread the frosting evenly over the cooled cake and serve.

Notes

For best results, use high-quality dark chocolate and fresh espresso. Allow the cake to cool completely before frosting.