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Chocolate Mocha Fudge Cake

Indulge in this decadent Chocolate Mocha Fudge Cake that perfectly blends chocolate and coffee flavors, creating a moist and satisfying dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 220 g flour (1 ¾ cups)
  • 75 g unsweetened cocoa powder (¾ cup)
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon salt
  • 400 g granulated sugar (2 cups)
  • 1 cup hot coffee (freshly brewed)
  • 1 cup milk
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Ganache Ingredients
  • 200 g dark chocolate
  • 200 ml cream
  • 1 tablespoon butter
  • 1 teaspoon coffee extract or ready-made espresso (optional)

Method
 

Preparation
  1. Preheat the oven to 175°C (350°F). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another bowl, beat the granulated sugar, hot coffee, milk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
Baking
  1. 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.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Ganache
  1. In a saucepan over low heat, combine the dark chocolate, cream, and butter. Stir gently until melted and smooth.
  2. If using, add the coffee extract or espresso for an extra kick of coffee flavor.
Assembly
  1. 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.
  2. Pour the remaining ganache over the top of the entire cake, allowing it to drizzle down the sides.
  3. Let the ganache set by placing the cake in the refrigerator for at least 30 minutes before serving.

Notes

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.