Rich Kahlua Brownie Cake
This Rich Kahlua Brownie Cake. Is the ultimate indulgence! The cake itself is fudgy and moist. Thanks to unsweetened chocolate. And a generous pour of Kahlua liqueur. The coffee-infused frosting. Adds a creamy, slightly sweet contrast. That balances the rich flavors perfectly. It's like the love child of a brownie. And a decadent cake. Ideal for special gatherings. Or simply satisfying your chocolate cravings. The best part? It’s simple to make. Yet feels totally luxurious!
20 Servings
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
To make this Rich Kahlua Brownie Cake gluten-free. Simply substitute the all-purpose flour. With a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum. For proper structure. Or add 1/4 tsp separately if not. Since the other ingredients. Including the Kahlua, chocolate, and espresso. Are naturally gluten-free. The flavors will remain. Just as delicious. Your gluten-free guests. Will still get to enjoy all the rich, indulgent flavors of this coffee-infused treat!