I just slapped Brown Butter Frosting on a dark Chocolate Espresso Cake and the result is the kind of dessert that ruins every other cake for you.

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I adore this Chocolate Espresso Cake like it’s my selfish weekend ritual. The dark chocolate is loud and bitter in the best way, and the espresso cuts through so every bite wakes me up.

Brown Butter Frosting makes it totally different, nutty and glossy, a little salty. I love that combo with unsalted butter and a bold hit of espresso or very strong brewed coffee in the batter.

It’s not delicate. It’s the kind of cake I want after a stupid long day or for guests who appreciate chocolate that fights back.

Rich. Serious.

The kind you can’t share easily.

Ingredients

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All purpose flour: gives structure so the cake doesn’t fall apart.
Granulated sugar: sweetens and helps with that tender crumb.
Unsweetened Dutch process cocoa: deep chocolate, not bitter, very cozy.
Baking soda: helps lift the cake, keeps it light.
Baking powder: extra spring so layers stay fluffy.
Salt: balances sweetness, makes chocolate pop.
Espresso or strong coffee: intensifies chocolate, makes it taste grown-up.
Hot water: Basically makes the cocoa bloom for richer flavor.
Vegetable oil: keeps cake moist and soft the next day.
Buttermilk: tangy moisture, it tenderizes the crumb a bit.
Eggs: bind everything together and give structure.
Vanilla extract: adds warmth and rounds flavors out.
Instant espresso powder: Plus, that extra coffee punch without extra liquid.
Unsalted butter (browned): nutty, caramel notes for the frosting.
Confectioners sugar: sweet, silky texture for spreading the frosting.
Unsweetened cocoa (frosting): keeps frosting chocolaty without extra sweetness.
Heavy cream: thins frosting and makes it luxuriously smooth.
Vanilla (frosting): subtle warmth so it’s not one-note chocolate.
Salt (frosting): pinch of salt makes the butter and sugar sing.
Optional garnish: flaky sea salt or toasted nuts for crunch.

Ingredient Quantities

For the cake (makes two 8 or 9 inch layers)

All purpose flour 2 cups

Granulated sugar 2 cups

Unsweetened Dutch process cocoa powder 3/4 cup, sifted

Baking soda 2 teaspoons

Baking powder 1 teaspoon

Salt 1 teaspoon

Espresso or very strong brewed coffee 1 cup, hot

Hot water 1/2 cup (optional if you want it extra moist)

Vegetable oil 1/2 cup

Buttermilk 1 cup, room temperature

Large eggs 2, room temperature

Vanilla extract 1 teaspoon

Instant espresso powder 1 tablespoon (for a little extra lift)

For the brown butter frosting

Unsalted butter 1 cup (2 sticks), browned and cooled slightly

Confectioners sugar 4 cups, sifted

Unsweetened cocoa powder 1/2 cup, sifted

Heavy cream 3 to 4 tablespoons, more if needed to thin

Vanilla extract 1 teaspoon

Salt 1/4 teaspoon (or taste)

Optional garnish: flaky sea salt or chopped toasted hazelnuts or almonds

How to Make this

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1. Preheat oven to 350F. Grease and flour two 8 or 9 inch round pans and line bottoms with parchment, or spray with baking spray; set aside.

2. Whisk together dry ingredients in a large bowl: 2 cups flour, 2 cups sugar, 3/4 cup sifted Dutch process cocoa, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 1 tablespoon instant espresso powder. Make sure cocoa and espresso are sifted so no lumps remain.

3. In a separate bowl combine wet: 1 cup hot brewed espresso or very strong coffee, optional 1/2 cup hot water if you want it extra moist, 1/2 cup vegetable oil, 1 cup room temp buttermilk, 2 large room temp eggs, and 1 teaspoon vanilla. Stir the hot coffee into the eggs/oil mixture slowly so it doesnt shock the eggs.

4. Pour the wet into the dry and fold gently with a spatula until just combined. A few small lumps are okay, overmixing will make the cake dense. Batter will be thin because of the hot coffee.

5. Divide batter evenly between prepared pans and tap gently to remove big air bubbles. Bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through if your oven has hot spots.

6. Let cakes cool in pans 10 minutes, then run a knife around edges and invert onto a rack to cool completely before frosting. If tops dome, trim them level with a serrated knife so layers stack neatly.

7. While cakes cool, brown the butter for the frosting: melt 1 cup (2 sticks) unsalted butter in a light colored skillet over medium heat, swirling occasionally. Watch closely, it will foam then the milk solids turn golden brown and smell nutty. Remove from heat and let cool until warm but still liquid, about 10 minutes; dont let it solidify.

8. In a large bowl sift together 4 cups confectioners sugar and 1/2 cup sifted unsweetened cocoa. Add the warm brown butter and 1 teaspoon vanilla and mix on low to start. Add 3 to 4 tablespoons heavy cream as needed to reach a spreadable consistency, and 1/4 teaspoon salt, taste and adjust. If frosting is too soft chill briefly; if too stiff add more cream a teaspoon at a time.

9. Assemble cake: place one layer on a plate, spread a generous layer of frosting, top with second layer, then crumb coat and chill 15 minutes if you want clean edges. Finish frosting the top and sides. Smooth with an offset spatula or make rustic swirls with the back of a spoon.

10. Garnish if you like with flaky sea salt or chopped toasted hazelnuts or almonds. Let the cake sit at room temp about 30 minutes before slicing so frosting softens slightly, then serve. Leftovers keep covered in the fridge for up to 4 days; bring to room temp before eating for best flavor.

Equipment Needed

1. Oven (preheat to 350F)
2. Two 8 or 9 inch round cake pans, plus parchment rounds or baking spray
3. Mixing bowls (one large for dry, one medium for wet)
4. Sifter or fine mesh sieve for cocoa and powdered sugar
5. Whisk and rubber spatula for folding batter gently
6. Electric hand mixer or sturdy wooden spoon for frosting if you don’t want to whisk by hand
7. Light colored skillet for browning butter and a heatproof bowl to cool it in
8. Cooling rack, serrated knife for leveling domed cakes, and an offset spatula for spreading frosting

FAQ

Q: Can I make the cake without espresso or coffee? A: Yes, you can swap the espresso for hot water, but the coffee brings out the chocolate flavor. If you skip coffee, add 1 extra teaspoon of vanilla or a splash of almond extract to keep it interesting.

Q: How do I brown the butter for the frosting without burning it? A: Use a light colored pan so you can see the color change, keep the heat medium low, stir often, and when it smells nutty and turns light amber, pull it off the heat. Pour it into a cool bowl to stop cooking. Let it cool till just warm before adding to sugar so the frosting doesn’t get runny.

Q: My frosting is too thick or too thin, what do I do? A: If too thick add 1 teaspoon of cream at a time until it spreads. If too thin add a little sifted powdered sugar or chill it briefly in the fridge and beat again. Brown butter firms up when cold so chilling helps tighten it without changing the flavor.

Q: How do I get the cake layers perfectly level for stacking? A: Cool layers completely, then use a long serrated knife or a cake leveler to trim domes. You can also chill the layers for 30 minutes before trimming they are easier to cut cleanly when slightly firm.

Q: Can I make parts ahead of time? A: Yes. Bake the layers a day ahead, wrap tightly and keep at room temp. You can make frosting up to 2 days ahead and store in fridge then bring to room temp and re-whip. For longer storage freeze layers up to 2 months wrapped well.

Q: Any tips to make the cake extra moist and chocolaty? A: Use the optional 1/2 cup hot water and don’t overbake. Test at the minimum time with a toothpick near the center. Also dissolve the instant espresso in the hot coffee for a bigger chocolate punch. Don’t skip sifting the cocoa it prevents lumps and gives a smoother crumb.

Dark Chocolate Espresso Cake With Brown Butter Frosting Recipe Substitutions and Variations

Buttermilk: If you don’t have buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 cup milk, let sit 5 minutes. You can also use plain yogurt or kefir thinned with a little milk to match the volume.
Vegetable oil: Swap equal parts melted unsalted butter for a richer flavor, or use light olive oil or canola oil if you want a neutral taste. Coconut oil works too, but it will add a slight coconut note.
Dutch process cocoa powder: If you only have natural (non-Dutch) cocoa, use it but reduce the baking soda by 1/2 teaspoon and add 1/2 teaspoon baking powder so the rise stays right. Natural cocoa is brighter, Dutch is darker, so expect a small flavor shift.
Instant espresso powder: Replace with the same amount of instant coffee granules, or omit and add an extra 1/4 to 1/2 cup of strong brewed coffee for the espresso liquid. If you skip both, the cake will be less coffee-forward but still chocolatey.

Pro Tips

1. Make the coffee hot but not boiling when you add it to the eggs. Pour it in slowly and whisk as you go so the eggs dont scramble and the batter stays smooth. Hot coffee helps bloom the cocoa so the chocolate flavor is deeper.

2. When you brown the butter, use a light colored pan so you can actually see the milk solids turn golden. Walk away for a second at your own risk, it goes from perfect to burnt in a heartbeat, so swirl the pan and smell for that nutty aroma. Let it cool until warm but still pourable before adding to the sugar or the frosting will get grainy.

3. Trim domed cake tops and crumb coat before the final icing. Chill briefly after the crumb coat so the crumbs set, then finish. If your frosting seems too soft, pop the bowl in the fridge 10 minutes and stir again; if too stiff, add cream a teaspoon at a time until it spreads without tearing.

4. Toast and chop your nuts and sprinkle them on right before serving so they stay crunchy. If you plan to store the cake more than a day, keep it covered in the fridge and bring slices to room temp before eating so the texture and flavor really open up.

Dark Chocolate Espresso Cake With Brown Butter Frosting Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just slapped Brown Butter Frosting on a dark Chocolate Espresso Cake and the result is the kind of dessert that ruins every other cake for you.

Servings

servings

Calories

615

kcal

Equipment: 1. Oven (preheat to 350F)
2. Two 8 or 9 inch round cake pans, plus parchment rounds or baking spray
3. Mixing bowls (one large for dry, one medium for wet)
4. Sifter or fine mesh sieve for cocoa and powdered sugar
5. Whisk and rubber spatula for folding batter gently
6. Electric hand mixer or sturdy wooden spoon for frosting if you don’t want to whisk by hand
7. Light colored skillet for browning butter and a heatproof bowl to cool it in
8. Cooling rack, serrated knife for leveling domed cakes, and an offset spatula for spreading frosting

Ingredients

For the cake (makes two 8 or 9 inch layers)
All purpose flour 2 cups
Granulated sugar 2 cups
Unsweetened Dutch process cocoa powder 3/4 cup, sifted
Baking soda 2 teaspoons
Baking powder 1 teaspoon
Salt 1 teaspoon
Espresso or very strong brewed coffee 1 cup, hot
Hot water 1/2 cup (optional if you want it extra moist)
Vegetable oil 1/2 cup
Buttermilk 1 cup, room temperature
Large eggs 2, room temperature
Vanilla extract 1 teaspoon
Instant espresso powder 1 tablespoon (for a little extra lift)
For the brown butter frosting
Unsalted butter 1 cup (2 sticks), browned and cooled slightly
Confectioners sugar 4 cups, sifted
Unsweetened cocoa powder 1/2 cup, sifted
Heavy cream 3 to 4 tablespoons, more if needed to thin
Vanilla extract 1 teaspoon
Salt 1/4 teaspoon (or taste)
Optional garnish: flaky sea salt or chopped toasted hazelnuts or almonds

Directions

Preheat oven to 350F. Grease and flour two 8 or 9 inch round pans and line bottoms with parchment, or spray with baking spray; set aside.
Whisk together dry ingredients in a large bowl: 2 cups flour, 2 cups sugar, 3/4 cup sifted Dutch process cocoa, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 1 tablespoon instant espresso powder. Make sure cocoa and espresso are sifted so no lumps remain.
In a separate bowl combine wet: 1 cup hot brewed espresso or very strong coffee, optional 1/2 cup hot water if you want it extra moist, 1/2 cup vegetable oil, 1 cup room temp buttermilk, 2 large room temp eggs, and 1 teaspoon vanilla. Stir the hot coffee into the eggs/oil mixture slowly so it doesnt shock the eggs.
Pour the wet into the dry and fold gently with a spatula until just combined. A few small lumps are okay, overmixing will make the cake dense. Batter will be thin because of the hot coffee.
Divide batter evenly between prepared pans and tap gently to remove big air bubbles. Bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through if your oven has hot spots.
Let cakes cool in pans 10 minutes, then run a knife around edges and invert onto a rack to cool completely before frosting. If tops dome, trim them level with a serrated knife so layers stack neatly.
While cakes cool, brown the butter for the frosting: melt 1 cup (2 sticks) unsalted butter in a light colored skillet over medium heat, swirling occasionally. Watch closely, it will foam then the milk solids turn golden brown and smell nutty. Remove from heat and let cool until warm but still liquid, about 10 minutes; dont let it solidify.
In a large bowl sift together 4 cups confectioners sugar and 1/2 cup sifted unsweetened cocoa. Add the warm brown butter and 1 teaspoon vanilla and mix on low to start. Add 3 to 4 tablespoons heavy cream as needed to reach a spreadable consistency, and 1/4 teaspoon salt, taste and adjust. If frosting is too soft chill briefly; if too stiff add more cream a teaspoon at a time.
Assemble cake: place one layer on a plate, spread a generous layer of frosting, top with second layer, then crumb coat and chill 15 minutes if you want clean edges. Finish frosting the top and sides. Smooth with an offset spatula or make rustic swirls with the back of a spoon.
Garnish if you like with flaky sea salt or chopped toasted hazelnuts or almonds. Let the cake sit at room temp about 30 minutes before slicing so frosting softens slightly, then serve. Leftovers keep covered in the fridge for up to 4 days; bring to room temp before eating for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.