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Dark Chocolate Espresso Cake

Decadent Dark Chocolate Espresso Cake for Every Sweet Tooth

Try this Dark Chocolate Espresso Cake, a rich and moist dessert that combines bold espresso flavor with decadent chocolate, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 sticks Unsalted Butter Adds moisture and rich flavor; substitute with salted butter if necessary, but reduce added salt.
  • 6 oz Espresso Provides a deep coffee flavor; you can substitute with strong brewed coffee if espresso is unavailable.
  • 0.5 Cup Cocoa Powder Adds chocolate flavor; no substitutions recommended.
  • 1 bar Dark Chocolate Bar (Ghirardelli 72% Cacao) Enhances richness and texture; substitute with semi-sweet chocolate for milder flavor.
  • 1.25 Cups Light Brown Sugar Sweetens the cake; granulated sugar can substitute for less complex taste.
  • 0.5 Tbsp Bourbon Vanilla Extract Enhances flavor depth; use pure vanilla extract if bourbon vanilla is unavailable.
  • 0.5 tsp Kosher Salt Balances sweetness; necessary for flavor.
  • 3 Large Eggs Eggs Provides structure and moisture; no substitutions recommended.
  • 2 Egg Yolks Egg Yolks Provides structure and moisture; no substitutions recommended.
  • 1 Cup All-Purpose Flour Provides structure; gluten-free flour blend can substitute for gluten-free option.
  • 0.5 Tbsp Baking Soda Acts as a leavening agent; no substitutions recommended.
For the Brown Butter Frosting
  • 4 Cups Powdered Sugar Sweetens and thickens the frosting; no substitutions recommended.
  • 3 Tbsp Heavy Cream Adds creaminess to frosting; substitute with milk for lighter texture.

Equipment

  • 9x13 baking dish
  • medium saucepan
  • large mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Dark Chocolate Espresso Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish.
  2. In a medium saucepan, melt the unsalted butter and fresh espresso together over low-medium heat until combined.
  3. Add the cocoa powder and chopped dark chocolate to the melted mixture and stir until smooth.
  4. In a large mixing bowl, whisk together the light brown sugar, kosher salt, and bourbon vanilla extract.
  5. Pour the warm chocolate mixture into the sugar mixture and whisk until well combined.
  6. Add the large eggs and egg yolks, whisking until the mixture becomes glossy.
  7. Gently fold in the all-purpose flour and baking soda until no dry flour remains.
  8. Pour the batter into the prepared baking dish and bake for 22-25 minutes.
  9. Allow the cake to cool on a wire rack completely.
  10. Melt unsalted butter in a saucepan until amber-colored for the frosting.
  11. In a mixing bowl, combine the brown butter, powdered sugar, heavy cream, and a pinch of salt, mixing until smooth.
  12. Spread the brown butter frosting evenly on the cooled cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 120mgFiber: 3gSugar: 30gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Measure carefully for the perfect texture and flavor; do not overmix the batter to maintain moistness.

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