Description
An Espresso Brownie Torte is a layered dessert that combines the rich taste of brownies with the robust flavor of espresso, making it a perfect treat for coffee enthusiasts. The dessert consists of two dense and fudgy brownie layers, with the distinct flavor of espresso subtly infused into the batter. Between these layers, there’s a luxurious mocha ganache made from dark chocolate and espresso. The result is a dessert that’s not only indulgent but also beautifully presented, with the smooth ganache dripping down the sides of the brownie layers, creating a picture-perfect dessert.
Ingredients
For the Brownie Layers
¾ cup (170 g) unsalted butter
6 oz (170 g) bittersweet or semisweet chocolate, chopped
1 cup (200 g) granulated sugar
½ cup (100 g) brown sugar, packed
3 large eggs
2 tsp espresso powder (or 1 shot strong espresso, cooled)
1 tsp vanilla extract
¾ cup (95 g) all-purpose flour
¼ cup (25 g) unsweetened cocoa powder
½ tsp salt
For the Mocha Ganache Filling & Glaze
8 oz (225 g) semisweet chocolate, chopped
¾ cup (180 ml) heavy cream
1 tsp espresso powder
1 tbsp unsalted butter
Pinch of salt
Optional Toppings
Whipped cream
Chocolate curls or shavings
Dusting of cocoa powder
Espresso beans for garnish
Instructions
1. Make the Brownie Layers
Preheat oven to 350°F (175°C).
Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a heatproof bowl, melt butter and chocolate together (in the microwave or over a double boiler). Stir until smooth.
Whisk in both sugars until glossy.
Add eggs one at a time, whisking well after each. Stir in espresso powder and vanilla.
Sift in flour, cocoa powder, and salt. Fold gently until combined.
Divide the batter evenly between the pans.
Bake 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool completely on wire racks.
2. Make the Mocha Ganache
Heat cream in a small saucepan until it just begins to simmer.
Remove from heat; whisk in espresso powder.
Pour hot cream over chopped chocolate in a bowl. Let sit 1 minute, then stir until smooth.
Stir in butter and a pinch of salt.
Cool until thickened but still spreadable (about 30 minutes at room temp or 10–15 minutes in the fridge).
3. Assemble the Torte
Place one brownie layer on a serving plate.
Spread half of the ganache over the top.
Add the second brownie layer and pour the remaining ganache over it, letting it drip down the sides.
Chill for 1–2 hours to set.
4. Serve
Bring to room temperature before slicing.
Garnish with whipped cream, cocoa dusting, or chocolate curls.
Notes
For a café-style touch, serve your espresso brownie torte with a dollop of whipped cream or a scoop of vanilla ice cream. A light dusting of cocoa powder or chocolate shavings on top adds the perfect finishing touch for coffee and chocolate lovers alike!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
Keywords: Coffee Brownie Torte, Mocha Brownie Cake, Chocolate Espresso Cake, Espresso Torte, Mocha Brownie Dessert