Bake in a 9x13 pan. Make ahead and freeze. Cut into small serving squares and freeze. Defrost and serve!
Ingredients
Make the cake:
4ouncesunsweetened chocolate
⅔cupbutter, at room temperature
2cupsgranulated sugar
4eggs
1teaspoonvanilla extract
½cupKahlua
1 ¼cupall-purpose flour
1teaspoonbaking powder
1teaspoonsalt
Make the frosting:
2tablespoonsKahlua
1teaspooninstant coffee, or espresso powder (we use Delallo brand)
½cupbutter, at room temperature
2cupspowdered sugar
½teaspoonvanilla extract
2teaspoonsmilk, more if needed
Topping (optional):
1ouncesemisweet chocolate
1tablespoonbutter
Instructions
For the cake:
Preheat oven to 350 degrees F. Grease a 9- x 13-inch baking pan.
In a medium saucepan over low heat (or in the microwave), melt the chocolate and butter together. Mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt.
Spread in prepared pan. Bake at 350 degrees F, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool.
For the frosting:
In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled cake.
TOPPING:
In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting. Cool until chocolate is set.
How to serve the cake:
Cut into squares and serve with vanilla ice cream.
How to freeze the cake:
Make the entire recipe; cool. Cut into pieces. Freeze the pieces already cut into small squares. Defrost and serve!