Espresso Brownie Cake With Kahlua Icing

"This cake is dangerous, you'll be tempted to eat the whole cake yourself! If you don't have a pan with a removable rim, use an 8 or 9-inch square or round baking pan and use a spatula to remove the slices. Instant coffee granules can be substituted for the espresso powder"
 
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photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive
Ready In:
55mins
Ingredients:
12
Serves:
6-8
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ingredients

  • 12 cup butter, cut into small pieces
  • 3 ounces unsweetened chocolate (use a good-quality chocolate for this)
  • 34 cup sugar
  • 3 tablespoons instant espresso powder (or use instant coffee granules)
  • 2 large eggs
  • 2 teaspoons vanilla
  • 12 cup flour
  • ICING

  • 14 cup butter, softened
  • 1 tablespoon espresso powder
  • 1 14 cups powdered sugar
  • 2 -3 tablespoons Kahlua (or use any kind of chocolate-flavor liqueur)
  • 12 cup semi-sweet chocolate chips
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directions

  • Set oven to 350 degrees (set oven rack to second-lowest position).
  • Lightly butter an 8 or 9-inch cake pan with a removeable bottom.
  • For the brownie cake; in a saucepan combine 1/2 cup butter with unsweetened chocolate; stir over low heat until melted and smooth.
  • Remove from heat and beat in sugar, 3 tablespoons espresso powder, eggs and vanilla until well blended.
  • Stir in the flour just until incorporated using a wooden spoon.
  • Pour the batter into the prepared baking pan.
  • Bake for about 20-25 minutes, or until the center springs back when gently pressed.
  • Let cool completely in the pan for 1 hour.
  • For the icing; in a bowl combine 1/4 cup softened butter and 1 tablespoon espresso powder with 2 tablespoons liqueur with the powdered sugar; using an electric mixer on medium speed, beat mixture until smooth and fluffy (adding in 1 tablespoon more of liqueur if necessary to make a smooth spreadable mixture).
  • Spread evenly over the top of the cooled cake.
  • Melt the chocolate chips in the microwave, then drizzle on top of the icing.
  • Chill the cake until the icing is firm (about 45 minutes).
  • Just before serving remove the pan rim.
  • Cut the cake into wedges.

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Reviews

  1. Oh my, oh my, oh my! and that says it all! Made for Cooking with Spirits, a tag game.
     
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