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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Recipe Information
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)
Instructions
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.
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.
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.
Gradually add the melted chocolate mixture into the sugar-egg mixture, stirring until fully incorporated.
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.
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.
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.
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.
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.
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
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 25.1 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 71.5 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
