Espresso Brownie Cake with Kahlua Icing
Indulge your coffee cravings with this decadent Espresso Brownie Cake with Kahlua Icing—a dessert that combines the rich, fudgy texture of a classic brownie with the elegance of a layered cake. Infused with bold espresso and topped with a luscious cream cheese frosting spiked with velvety Kahlua coffee liqueur, this recipe is a showstopper for coffee and chocolate lovers alike. The cake's dense, chocolatey base is perfectly complemented by the creamy, coffee-flavored icing, delivering an irresistible balance of sweetness and bitterness in every bite. Quick to prepare in just under an hour, this 9-inch cake is the ultimate centerpiece for dinner parties, special occasions, or a simple treat-yourself moment. Garnish with cocoa powder or chocolate shavings and serve it with your favorite espresso or a splash of Kahlua for an unforgettable dessert experience. Perfect for those searching for coffee-infused desserts, brownie cakes, or Kahlua recipes!
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Ingredients
- 225 grams Unsalted butter
- 200 grams Dark chocolate (70% cocoa)
- 200 grams Granulated sugar
- 100 grams Brown sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Instant espresso powder
- 125 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoons Salt
- 200 grams Powdered sugar
- 3 tablespoons Kahlua (coffee liqueur)
- 2 tablespoons Heavy cream
- 125 grams Cream cheese
- 1 teaspoon Instant espresso powder (for icing)
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
Step 2
Melt the unsalted butter and dark chocolate together in a medium saucepan over low heat, stirring continuously until smooth. Remove from heat and let cool slightly.
Step 3
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until light and fluffy, about 2-3 minutes. Whisk in vanilla extract and 2 teaspoons of espresso powder.
Step 4
Gradually add the melted chocolate mixture into the sugar-egg mixture, stirring until fully incorporated.
Step 5
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; the batter will be thick.
Step 6
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7
To make the Kahlua icing, beat the cream cheese in a medium bowl until smooth and creamy. Add the powdered sugar gradually, beating well after each addition.
Step 8
Dissolve 1 teaspoon of espresso powder in the heavy cream, then add it to the icing mixture along with the Kahlua. Beat until the mixture is smooth and fluffy.
Step 9
Once the brownie cake is completely cool, spread the Kahlua icing evenly on top using an offset spatula. Optionally, garnish with a dusting of cocoa powder or chocolate shavings.
Step 10
Slice and serve the cake chilled or at room temperature. Enjoy this rich, coffee-infused dessert with a cup of espresso or a glass of Kahlua!
Nutrition Facts
| Serving size | (1497.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6274.2 |
| Total Fat 356.5g | 0% |
| Saturated Fat 201.3g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 1398.5mg | 0% |
| Sodium 1969.3mg | 0% |
| Total Carbohydrate 735.1g | 0% |
| Dietary Fiber 36.0g | 0% |
| Total Sugars 564.2g | |
| Protein 67.9g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 568.7mg | 0% |
| Iron 39.4mg | 0% |
| Potassium 2771.2mg | 0% |
Source of Calories