Espresso Brownie Cake With Kahlua Icing

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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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Steps

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Set oven to 350 degrees.

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Lightly butter an 8 or 9-inch cake pan with a removeable bottom.

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For the brownie cake.

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In a saucepan combine 1 / 2 cup butter with unsweetened chocolate.

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Stir over low heat until melted and smooth.

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Remove from heat and beat in sugar , 3 tablespoons espresso powder , eggs and vanilla until well blended.

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Stir in the flour just until incorporated using a wooden spoon.

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Pour the batter into the prepared baking pan.

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Bake for about 20-25 minutes , or until the center springs back when gently pressed.

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Let cool completely in the pan for 1 hour.

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For the icing.

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In a bowl combine 1 / 4 cup softened butter and 1 tablespoon espresso powder with 2 tablespoons liqueur with the powdered sugar.

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Using an electric mixer on medium speed , beat mixture until smooth and fluffy.

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Spread evenly over the top of the cooled cake.

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Melt the chocolate chips in the microwave , then drizzle on top of the icing.

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Chill the cake until the icing is firm.

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Just before serving remove.

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Ingredients

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butter, unsweetened chocolate, sugar, instant espresso powder, eggs, vanilla, flour, espresso powder, powdered sugar, kahlua, semi-sweet chocolate chips