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Mocha Dream Brownie Cake

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Mocha Dream Brownie Cake is a decadent layered dessert that combines rich fudgy brownies, a gooey coffee caramel filling, and silky coffee buttercream frosting. It’s a coffee-chocolate lover’s dream and perfect for special occasions or indulgent treats.

  • Author: Sophia
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 to 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the Brownie Layers:
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon instant coffee or espresso powder
  • ½ teaspoon salt
  • For the Coffee Filling:
  • 1 cup granulated sugar
  • ¼ cup water
  • 4 tablespoons unsalted butter
  • ¾ cup heavy cream
  • 1 ½ teaspoons instant coffee or espresso powder
  • Pinch of salt
  • For the Coffee Frosting:
  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • 3 tablespoons heavy cream or milk
  • 2 teaspoons instant coffee or espresso powder (dissolved in 1 tbsp hot water)
  • 1 teaspoon vanilla extract
  • For Garnish (Optional):
  • ½ cup semisweet chocolate chips or melting chocolate
  • Chocolate-covered espresso beans or cocoa powder (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and grease lightly.
  2. In a saucepan, melt butter. Stir in both sugars until smooth. Remove from heat and whisk in eggs and vanilla until glossy.
  3. Sift in flour, cocoa powder, espresso powder, and salt. Stir until combined.
  4. Pour half of the batter into the prepared pan and bake for 16–18 minutes. Let cool slightly and lift out using parchment.
  5. Bake the second half of the batter in the same pan for 18–20 minutes. Cool completely.
  6. To make the coffee filling, combine sugar and water in a saucepan over medium heat. Cook without stirring until deep amber.
  7. Remove from heat, stir in butter (it will bubble), then whisk in cream, espresso powder, and salt. Let cool for 20–30 minutes until spreadable.
  8. For the frosting, beat butter until fluffy. Gradually mix in powdered sugar, then add cream, dissolved espresso, and vanilla. Beat until smooth and creamy.
  9. Place one brownie layer on a serving tray or back in the pan. Spread coffee filling evenly over the top.
  10. Top with second brownie layer. Spread coffee frosting over the top and edges.
  11. Drizzle melted chocolate over the top and garnish with cocoa powder or espresso beans if desired.
  12. Refrigerate for 30 minutes before slicing and serving.

Notes

  • Use a sharp knife dipped in hot water for clean slices.
  • Brownie layers can be made in advance and stored at room temp.
  • Cake tastes even better the next day after flavors meld.
  • Add nuts or coffee liqueur for extra richness.
  • Store in the fridge and let sit at room temp before serving for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/mocha-dream-brownie-cake/