Prep 30 mins
Cook 25 mins
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
- 118.29 ml butter, cut into small pieces
- 85.04 g unsweetened chocolate (use a good-quality chocolate for this)
- 177.44 ml sugar
- 44.37 ml instant espresso powder (or use instant coffee granules)
- 2 large eggs
- 9.85 ml vanilla
- 118.29 ml flour
- 59.14 ml butter, softened
- 14.79 ml espresso powder
- 295.73 ml powdered sugar
- 29.58-44.37 ml Kahlua (or use any kind of chocolate-flavor liqueur)
- 118.29 ml semi-sweet chocolate chips
- 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.
Oh my, oh my, oh my! and that says it all! Made for Cooking with Spirits, a tag game.