Chocolate Coffee Brownie Cake
User Reviews
5
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
8
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Course
Dessert
Chocolate Coffee Brownie Cake
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Brownie cake
- 400 g avocado flesh only
- 4 egg
- 1 vanilla pod
- 2 tablespoon of water
- 200 g dark chocolate melted (I've used dairy-free, 70%
- 170 g Dutch process cocoa powder
- 100 g demerara sugar or brown sugar
- 4 tablespoon rice flour
- 1 tablespoon bicarbonate of soda
- 2 tablespoon dark chocolate chips I've used dairy-free
- 2 tablespoon pecan nuts chopped
- 1 pinch sea salt coarse
Coffee buttercream
- 100 g vegan butter or margarine, plus extra for greasing
- 200 g icing sugar
- 1 tablespoon espresso coffee chilled
Chocolate glaze
- 150 g dark chocolate I've used dairy-free, 70%
- 1 tablespoon water or soy milk
To Decorate
- 100 g pecan nuts finely chopped + 6 halved for topping
- 50 g almond toasted, flaked
Instructions
- Preheat oven to 356°F/180C. Grease two 8inch cake tins with vegan butter.
- Add avocado flesh to a food processor, then fold in eggs, vanilla and water. Blend all of the ingredients until smooth.
- Add the sugar, cocoa powder, rice flour, melted chocolate, pecans and chocolate chips. Stir together all of the ingredients, fold in the baking soda and stir until just combined
- Transfer the mixture to your prepared tins, sprinkle with sea salt flakes and bake in the oven for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow to cool completely before removing from the tins and placing on a cooling rack.
- Meanwhile, prepare the buttercream: ,mix together vegan butter and icing sugar, gently pour in the coffee and beat the mixture until creamy and smooth. Keep in the fridge until ready to use.
- Spread the buttercream over one of the cakes and place the remaining cake upside-down on top.
- For the glaze: melt the chocolate in a heatproof bowl over a pan of boiling water. Then mix in 1 tablespoon of water and allow to cool slightly.
- Pour the chocolate glaze over the brownie cake, coating evenly all sides, and decorate the edges with chopped pecans and almonds.
- Top with halved pecans, allow to set and serve at room temperature or slightly chilled. Store in the fridge in an airtight container for up to 2 days.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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