Rich Kahlua Brownie Cake – Looking for a decadent dessert? That combines the bold flavor of coffee. With the richness of chocolate? This Rich Kahlua Brownie Cake. Is a delightful fusion of deep chocolate flavors. And the smooth kick of Kahlua liqueur. Perfect for special occasions. Or whenever you’re craving something indulgent. It’s made with unsweetened chocolate, Kahlua. And topped with a creamy coffee frosting. That takes it to the next level.
I first made this cake for a family gathering. Not knowing what to expect. My husband. Who loves anything with coffee. Was immediately intrigued. By the smell of Kahlua. Wafting through the kitchen. The real surprise. Came when our child. Who is not usually a fan of coffee. Devoured the cake. And asked for seconds! It’s now a family favorite. Especially for celebrations. And the rich brownie texture. Combined with the creamy frosting. Always steals the show.
What makes this Rich Kahlua Brownie Cake truly stands out?
This recipe stands out. For its deep, rich flavors. The unsweetened chocolate gives it a pure, intense chocolate base. While the Kahlua and espresso-infused frosting. Adds a touch of sophistication. It’s also a perfect balance. Between sweet and slightly bitter. Making it irresistible to coffee. And chocolate lovers alike. Plus, it’s easy to make ahead. And stores well in the fridge. Making it ideal for parties.
What You Need To Make This Rich Kahlua Brownie Cake Recipe?
Unsweetened chocolate: This is the base. For all the rich, deep chocolate flavor. Using unsweetened chocolate ensures the cake isn’t overly sweet. Allowing the Kahlua and espresso. To complement rather than compete.
Butter: Two sticks of butter. Create the perfect texture. Adding richness. And moisture to the cake. Make sure it’s at room temperature. For easy mixing.
Granulated sugar: This adds sweetness. And balances out the bitterness. From the chocolate. It also helps achieve. That slightly fudgy brownie texture we love.
Kahlua liqueur: The real star here! Kahlua adds a delightful coffee undertone. That enhances the chocolate flavor. While giving the cake. A unique twist.
Instant espresso powder: A small amount goes a long way. Intensifying the chocolate. And coffee flavors. For a more robust taste.
Powdered sugar: Essential for the smooth. And creamy frosting. That balances out. The intensity of the cake.
Eggs: These bring structure. And richness to the cake. Giving it that perfect brownie-like texture.
Flour: Just enough flour. To provide structure. Without making the cake too dense.
Steps To Make Rich Kahlua Brownie Cake:
Step 1: Prepare the Cake: Preheat your oven to 320˚F. And grease a 9×13” pan. Lining it with parchment paper. In a microwave-safe bowl. Melt the unsweetened chocolate. With butter in 30-second bursts. Stirring between each session. Once smooth. Set aside.
Step 2: Mix Wet Ingredients: In a large bowl. Use an electric mixer. To beat the melted chocolate. With sugar, vanilla, and Kahlua. Keep mixing. Until the sugar. Starts to dissolve.
Step 3: Incorporate Eggs: Add the eggs. One at a time. Mixing after each addition. Until fully combined.
Step 4: Dry Ingredients: Sift the flour. With baking powder, and salt. Into the mixture. Stirring until you have. A uniform batter.
Step 5: Bake: Pour the batter. Into your prepared pan. And smooth the top. Bake for 30-35 minutes. Or until a knife. Inserted in the center. Comes out clean. Once done. Allow it to cool. For 30 minutes. Then refrigerate for 2 hours. To set.
Step 6: Frosting: In a large bowl. Whisk Kahlua, espresso powder, and vanilla. Until the coffee dissolves. Add butter and powdered sugar. Then beat until smooth. Adjust consistency. By adding more Kahlua. Or powdered sugar if necessary.
Step 7: Decorate: Spread the frosting. Over the cooled cake. Smoothing it with a spatula. Garnish with chocolate shavings. Then cut into squares. And serve.
Tip:
When making the frosting. Make sure your butter. Is truly at room temperature. Cold butter won’t mix well. And will leave you with a lumpy frosting. Also, don’t rush the cooling process for the cake—letting it chill. For at least two hours after baking. Ensures that the flavors meld together beautifully. And it gives the frosting. A smooth surface. To spread on. For added flair. Sprinkle chocolate shavings on top. Right after frosting; it adds texture. And a gourmet touch. That makes each bite. Even more indulgent.
Frequently Asked Questions:
Can I make this cake ahead of time?
Absolutely! The cake actually tastes better. After it’s chilled. For a few hours. You can make it a day in advance. Just keep it refrigerated. And frost before serving.
Can I use a different liqueur?
You can substitute Kahlua. With another coffee liqueur. Or even rum. For a different flavor. Just keep the measurements the same.
How do I store leftovers?
Store the cake in an airtight container. In the fridge. For up to 4-5 days. You can also freeze individual pieces. For up to 2 months.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Rich Kahlua Brownie Cake
Ingredients
Cake Ingredients:
- 4 ounces unsweetened chocolate
- 11 tbsp butter softened
- 1 ½ c granulated sugar
- 3 eggs
- 2 tsp vanilla extract
- ½ c + 2 tbsp Kahlua liqueur
- 1 ½ c all-purpose flour
- 1 tsp baking powder
- 1 ½ tsp baking soda
- ¾ tsp salt
Frosting Ingredients:
- 2 tbsp Kahlua liqueur
- 1 tbsp instant espresso or coffee powder
- 1 tsp vanilla extract
- 2 sticks butter softened
- 1 ½ c powdered sugar
- Chocolate shavings for garnish optional
Instructions
For the cake:
- Preheat your oven to 320°F. Line a 9"x13" baking pan. With parchment paper. And grease it lightly.
- In a microwave-safe bowl. Melt the chocolate. And butter together. By microwaving in 30-second intervals. Stir after each interval. Until the mixture is smooth. Be careful. Not to overheat.
- In a large mixing bowl. Beat the melted chocolate. With the sugar, vanilla extract, and Kahlua. Until the sugar. Starts to dissolve.
- Beat in the eggs. One at a time. Until fully incorporated.
- Gradually mix in the flour. With baking powder, baking soda, and salt. Ensuring the batter is smooth. And well combined.
- Pour the batter. Into your prepared pan. And bake for 30-35 minutes. Or until a toothpick. Or knife. Inserted into the center. Comes out clean.
- Let the cake cool. For about 30 minutes. Then refrigerate for 2 hours. Before adding the frosting.
For the frosting:
- In a small bowl. Whisk together the Kahlua, instant espresso, and vanilla extract. Until the coffee granules are dissolved.
- In a separate large bowl. Beat the softened butter. Until fluffy. Slowly add the powdered sugar. Continuing to beat. Until smooth.
- Pour in the Kahlua mixture. And blend. Until the frosting. Is creamy. If the frosting is too dry. Add extra Kahlua. A teaspoon at a time. If it’s too wet. Mix in an additional ¼ cup powdered sugar.
- Once the cake has cooled. Spread the frosting evenly. Over the top. Using a spatula.
- Garnish with optional chocolate shavings. Then cut the cake. Into squares. And serve!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
