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a slice of espresso cake
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Dark Chocolate Espresso Cake with Brown Butter Frosting

A single layer of rich, dark chocolate espresso cake, topped with brown butter buttercream frosting come together to create the most luxurious sheet cake.
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings 15 slices
Calories 480kcal
Author Vanessa Woodruff

Ingredients

For the Cake:

  • 1 ½ sticks (170g) Unsalted Butter
  • 3 double shots (6oz) Espresso*
  • ½ cup (40g) Cocoa Powder
  • 1 bar (3½ oz) Ghirardelli 72% Cacao Dark Chocolate roughly chopped
  • 1 ¼ cup (240g) Light Brown Sugar
  • ½ Tablespoon Bourbon Vanilla Extract*
  • ½ teaspoon Kosher Salt*
  • 3 Large Eggs
  • 2 Egg Yolks
  • 1 cup (120g) All Purpose Flour
  • ½ Tablespoon Baking Soda

For the Brown Butter Frosting:

  • 2 sticks (226g) Unsalted Butter
  • 4 cups (450g) Powdered Sugar
  • 1 teaspoon Bourbon Vanilla Extract*
  • ½ teaspoon Kosher Salt
  • 3 Tablespoons (45g) Heavy Cream cold*

Instructions

Making the Dark Chocolate Espresso Cake:

  • Preheat the oven to 350ºF. Prep a 9x13 baking dish by greasing the sides and the bottom of the dish. Parchment paper is not necessary, since the cake will stay in the dish.
  • In a small saucepan over low-medium heat, melt unsalted butter and espresso together. Once the butter is completely melted, remove from the heat.
  • Immediately add the cocoa powder and chopped chocolate to the saucepan. The residual heat will melt the chopped chocolate. Stir together until the chocolate is completely melted. There may be small lumps of cocoa powder still, but they will mix into the batter at the next stage.
  • In a large bowl, add the dark brown sugar, salt, and vanilla.
  • Add the chocolate mixture to the large mixing bowl and whisk everything together until a smooth batter forms.
  • Add the eggs and egg yolks and whisk until the batter is glossy and smooth.
  • Add the flour and baking soda. Whisk until smooth.
  • Pour the batter into the prepared baking dish. Bake for 22-25 minutes, or until a toothpick inserted comes out clean.
  • Cool the cake completely before frosting.

Making the Brown Butter Frosting:

  • While the cake is baking, start making the brown butter. In a large saucepan over low-medium heat, melt the butter, stirring constantly and scraping the bottom of the pan with a spatula.
  • The butter will start to bubble before a layer of foam forms on top of the melted butter. Brown particles will appear on the bottom of the pan, under the layer of foam. Once the butter gives off a nutty aroma and there are lots of brown particles (you're looking for a nice amber color), remove from the heat.
  • Transfer the browned butter to a heatproof bowl, and allow it to cool completely before using.
  • In a stand mixer, using the whisk attachment, mix the cooled brown butter and powdered sugar together on low speed for the first thirty seconds. Increase the speed and whisk until the fully combined and smooth. Be sure to scrape down the side and bottom of the bowl about halfway through.
  • Add the vanilla, kosher salt, and heavy cream. Whisk until fully combined.
  • Spread the frosting evenly across the cooled cake and enjoy!

Notes

  • If you don't have an espresso machine, you can use 6oz of freshly brewed coffee instead.
  • Regular vanilla extract can be used in place of the bourbon vanilla extract.
  • If you are using table salt instead of kosher salt, use half of the amount stated in the recipe.
  • If you don't have heavy cream on hand, you can use milk instead.
  • If your frosting is too thick, add more heavy cream. If it is too thin, add more powdered sugar.

Nutrition

Serving: 1slice | Calories: 480kcal | Carbohydrates: 59g | Protein: 4g | Fat: 26g