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Dark Chocolate Espresso Cake: 5 Irresistible Layers

Dark Chocolate Espresso Cake
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Irresistible Dark Chocolate Espresso Cake for Chocolate Lovers

Ingredients

Scale
  • 1.5 sticks Unsalted Butter
  • 6 oz Espresso
  • 0.5 cup Cocoa Powder
  • 1 bar (3.5 oz) Dark Chocolate, chopped
  • 1.25 cups Light Brown Sugar
  • 0.5 Tbsp Bourbon Vanilla Extract
  • 0.5 tsp Kosher Salt
  • 3 large Eggs
  • 2 large Egg Yolks
  • 1 cup All-Purpose Flour
  • 0.5 Tbsp Baking Soda
  • 4 cups Powdered Sugar
  • 3 Tbsp Heavy Cream, cold

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 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

    Nutrition

    Find it online: https://sarecipe.com/dark-chocolate-espresso-cake/