Decadent espresso brownie cake with moist salted caramel and rich dark chocolate ganache

Decadent espresso brownie cake with moist salted caramel and rich dark chocolate ganache

This luxurious dessert combines the intense flavors of espresso and dark chocolate with the delicious texture of chewy salted caramel, all layered into a sumptuous brownie cake. Each bite offers a rich blend of creamy ganache and fudgy brownie, contrasting with the subtle crunch of salt crystals from the caramel. It is a masterpiece of flavor harmony, meticulously crafted for the ultimate pleasure.


Why you'll love it: This espresso brownie cake with salted caramel and dark chocolate ganache is a dessert lover's dream come true. It features a triple delight of textures: from the dense, chewy brownie base to the sticky, sweet caramel middle layer, topped with a silky smooth chocolate ganache. The added touch of espresso intensifies the chocolate, making this cake not only a treat for the palate but also an aromatic experience.

Perfect occasion: This cake is ideal for sophisticated gatherings like dinner parties, milestone celebrations or as a special treat for coffee and chocolate lovers at any event. Its elegant appearance and delicious flavors make it an extraordinary dessert that is sure to impress.

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Decorating Tips: replaces the word nice with empty enhance the appearance of the cake, consider sprinkling sea salt flakes on the ganache to enhance the visual and taste contrast. Edible gold leaf or chocolate shavings can also be added for an extra touch of luxury. Serve each slice with a dollop of whipped cream or a small espresso on the side to complement the rich flavors.

Ingredients for the coffee brownie:

  • 2 eggs
  • 180 grams of powdered sugar
  • ¼ teaspoon sea salt
  • 30 grams of all-purpose flour
  • 20 ml of espresso coffee
  • 60 grams of unsalted butter
  • 10 grams of unsweetened cocoa powder
  • 120 grams of 70% dark chocolate
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Ingredients for the soft salted chocolate caramel:

  • 30 grams of glucose
  • ½ teaspoon sea salt
  • 60 grams of unsalted butter
  • 1 teaspoon of instant coffee
  • 180 ml of heavy cream
  • 60 grams of 70% dark chocolate
  • 180 grams of sifted powdered sugar

Ingredients for the Dark Chocolate Ganache:

  • 80 ml of heavy cream
  • 120 grams of 70% dark chocolate


  1. Line an 18 cm diameter mold with baking paper and grease the sides.
  2. For the brownie base, mix together eggs, powdered sugar, sea salt, flour, espresso, butter, cocoa powder and dark chocolate. Pour into prepared pan.
  3. Bake in a preheated oven at 175°C for 25 minutes.
  4. For the caramel, mix the glucose, salt, butter, instant coffee and heavy cream. Heat to 112°C, stirring continuously. Add dark chocolate and powdered sugar until smooth.
  5. Pour the caramel onto the cooled brownie base.
  6. For the ganache, heat the cream and pour it over the dark chocolate, stirring until smooth. Spread over the caramel layer.
  7. Refrigerate overnight to set.
  8. Serve chilled and enjoy the layers of deliciousness!


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