Espresso Brownie Cake With Kahlua Icing
The combination of espresso and chocolate in this cake creates a rich and indulgent flavor profile.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Espresso Brownie Cake With Kahlua Icing
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a small bowl, dissolve the espresso in 1 tablespoon of hot water.
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In a medium saucepan, melt the butter. Remove from heat and stir in the granulated sugar, vanilla extract, and dissolved espresso. Beat in the eggs, one at a time.
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In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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In a small bowl, whisk together the Kahlua liqueur, powdered sugar, and heavy cream until smooth. Drizzle the icing over the cooled cake.
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Allow the icing to set for at least 1 hour before serving.
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Slice and serve the Espresso Brownie Cake with Kahlua Icing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
