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    You are in: Home / Recipes / Espresso Brownie Cake With Kahlua Icing Recipe
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    Espresso Brownie Cake With Kahlua Icing

    Espresso Brownie Cake With Kahlua Icing. Photo by Julie B's Hive

    1/1 Photo of Espresso Brownie Cake With Kahlua Icing

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Kittencalskitchen's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    ICING

    • 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

    Directions:

    1. 1
      Set oven to 350 degrees (set oven rack to second-lowest position).
    2. 2
      Lightly butter an 8 or 9-inch cake pan with a removeable bottom.
    3. 3
      For the brownie cake; in a saucepan combine 1/2 cup butter with unsweetened chocolate; stir over low heat until melted and smooth.
    4. 4
      Remove from heat and beat in sugar, 3 tablespoons espresso powder, eggs and vanilla until well blended.
    5. 5
      Stir in the flour just until incorporated using a wooden spoon.
    6. 6
      Pour the batter into the prepared baking pan.
    7. 7
      Bake for about 20-25 minutes, or until the center springs back when gently pressed.
    8. 8
      Let cool completely in the pan for 1 hour.
    9. 9
      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).
    10. 10
      Spread evenly over the top of the cooled cake.
    11. 11
      Melt the chocolate chips in the microwave, then drizzle on top of the icing.
    12. 12
      Chill the cake until the icing is firm (about 45 minutes).
    13. 13
      Just before serving remove the pan rim.
    14. 14
      Cut the cake into wedges.

    Ratings & Reviews:

    • on April 11, 2009

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Espresso Brownie Cake With Kahlua Icing

    Serving Size: 1 (107 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 627.0
     
    Calories from Fat 328
    52%
    Total Fat 36.4 g
    56%
    Saturated Fat 22.2 g
    110%
    Cholesterol 131.5 mg
    43%
    Sodium 193.9 mg
    8%
    Total Carbohydrate 74.3 g
    24%
    Dietary Fiber 3.4 g
    13%
    Sugars 59.4 g
    237%
    Protein 6.2 g
    12%

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