Espresso Brownie Cake With Kahlua Icing

READY IN: 55mins


  • 12
    cup butter, cut into small pieces
  • 3
    ounces unsweetened chocolate (use a good-quality chocolate for this)
  • 34
    cup sugar
  • 3
    tablespoons instant espresso powder (or use instant coffee granules)
  • 2
    large eggs
  • 2
    teaspoons vanilla
  • 12
    cup flour
  • 14
    cup butter, softened
  • 1
    tablespoon espresso powder
  • 1 14
  • 2 -3
    tablespoons Kahlua (or use any kind of chocolate-flavor liqueur)
  • 12
    cup 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.