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5.0 from 3 votes

Chocolate Coffee Brownie Cake

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 8
Course: Dessert

Ingredients

Brownie cake
  • 400 g of avocado flesh only
  • 4 eggs
  • 1 vanilla pod
  • 2 tablespoon of water
  • 200 g of 70% dark chocolate melted (I've used dairy-free)
  • 170 g of Dutch process cocoa powder
  • 100 g of demerara sugar or brown sugar
  • 4 tablespoon of rice flour
  • 1 tablespoon of bicarbonate of soda
  • 2 tablespoon of dark chocolate chips (I've used dairy-free)
  • 2 tablespoon of pecan nuts chopped
  • 1 pinch of coarse sea salt
Coffee buttercream
  • 100 g of vegan butter or margarine + extra for greasing
  • 200 g of icing sugar
  • 1 tablespoon of espresso coffee chilled
Chocolate glaze
  • 150 g of 70% dark chocolate (I've used dairy-free)
  • 1 tablespoon of water or soy milk
To Decorate
  • 100 g of pecan nuts finely chopped + 6 halved for topping
  • 50 g of flaked almonds toasted

Instructions

    Cup of Yum
  1. Preheat oven to 356°F/180C. Grease two 8inch cake tins with vegan butter.
  2. Add avocado flesh to a food processor, then fold in eggs, vanilla and water. Blend all of the ingredients until smooth.
  3. 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
  4. 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.
  5. Allow to cool completely before removing from the tins and placing on a cooling rack.
  6. 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.
  7. Spread the buttercream over one of the cakes and place the remaining cake upside-down on top.
  8. 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.
  9. Pour the chocolate glaze over the brownie cake, coating evenly all sides, and decorate the edges with chopped pecans and almonds.
  10. 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.