Chocolate Mocha Fudge Cake
Chocolate Mocha Fudge Cake
Are you in the mood for a decadent dessert that captures the rich flavors of chocolate and coffee? Look no further! This Chocolate Mocha Fudge Cake is the perfect blend of indulgence and satisfaction. With its moist texture and creamy fudge topping, this cake will surely impress your family and friends. Let’s dive into the recipe and learn how to make this delicious treat right in your kitchen!
A Heavenly Dessert Experience
Imagine the comforting aroma of freshly brewed coffee mingling with the sweet scent of chocolate wafting through your kitchen. This Chocolate Mocha Fudge Cake combines both elements into one delectable dessert. Perfect for birthdays, special occasions, or simply as a delightful treat to enjoy with your afternoon coffee, this cake will leave you wanting more!
🧂 Ingredients:
- 220 g flour (1 ¾ cups)
- 75 g unsweetened cocoa powder (¾ cup)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 400 g granulated sugar (2 cups)
- 1 cup hot coffee (freshly brewed)
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 g dark chocolate
- 200 ml cream
- 1 tablespoon butter
- 1 teaspoon coffee extract or ready-made espresso (optional)
👩🍳 Directions:
Preheat the oven to 175°C (350°F). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Combine the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Mix the wet ingredients: In another bowl, beat the granulated sugar, hot coffee, milk, vegetable oil, eggs, and vanilla extract until smooth.
Combine wet and dry: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
Bake the cakes: Divide the batter evenly between the prepared pans. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the chocolate ganache: In a saucepan over low heat, combine the dark chocolate, cream, and butter. Stir gently until melted and smooth. If using, add the coffee extract or espresso for an extra kick of coffee flavor.
Assemble the cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of ganache on top, then place the second cake on top. Pour the remaining ganache over the top of the entire cake, allowing it to drizzle down the sides.
Chill: Let the ganache set by placing the cake in the refrigerator for at least 30 minutes before serving.
💡 Tips & Variations:
- Make it extra indulgent: Add chocolate chips to the batter for a gooey texture.
- Coffee swap: If you’re not a fan of coffee, you can replace it with milk or flavored milk alternatives for a different flavor profile.
- Decorate: Top your cake with whipped cream, chocolate shavings, or a sprinkle of cocoa powder for a beautiful presentation.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.
FAQ
Q: Can I use a different size of cake pan?
A: Yes! Just adjust the baking time accordingly. Smaller pans will bake faster, while larger pans may take longer.
Q: How do I make the cake gluten-free?
A: You can use a gluten-free flour blend in place of all-purpose flour. Just make sure your other ingredients are also gluten-free.
Q: What is the best way to store this cake?
A: Keep it covered at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, consider freezing individual slices!
Q: Can I make this cake a day in advance?
A: Absolutely! In fact, letting it sit overnight in the fridge can enhance the flavor as the ingredients meld together.
👉 Try it now and elevate your dessert game with this Chocolate Mocha Fudge Cake! Share your experience and thoughts in the comments below – we’d love to hear from you!
Chocolate Mocha Fudge Cake
Ingredients
Method
- Preheat the oven to 175°C (350°F). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the granulated sugar, hot coffee, milk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared pans. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- In a saucepan over low heat, combine the dark chocolate, cream, and butter. Stir gently until melted and smooth.
- If using, add the coffee extract or espresso for an extra kick of coffee flavor.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of ganache on top, then place the second cake on top.
- Pour the remaining ganache over the top of the entire cake, allowing it to drizzle down the sides.
- Let the ganache set by placing the cake in the refrigerator for at least 30 minutes before serving.
