European Mocha Fudge Cake

Name: European Mocha Fudge Cake Recipe | Hersheyland
Prep time: 30 min
Total time: 240 min
Yield: 1 cake
Ingredients: 1-1/4 cups butter or margarine (2-1/2 sticks); 3/4 cup HERSHEY'S SPECIAL DARK Cocoa; 4 eggs; 1/4 tsp salt; 1 tsp vanilla extract; 2 cups sugar; 1 cup all-purpose flour; 1 cup pecans finely chopped; chocolate curls (optional); 1-1/2 cups cold whipping cream; 1/3 cup packed light brown sugar; 2 tsps powdered instant coffee

Details

Timing
Timing
Total:
Bake:: 25 Min.
Prep:: 30 Min.
Skill Level:: Intermediate
Yields:: 1 cake

Whether it's for a special occasion or just making your day better, this European Mocha Fudge Cake recipe is sure to impress. Layers of HERSHEY'S SPECIAL DARK Cocoa cake are topped with a light, creamy coffee filling to create this stunning treat. The best part is that you can make the cake and freeze the layers ahead of time, simply adding the filling and icing after defrosting. Chocolate-dipped strawberries and dark chocolate shavings as garnish make this European Mocha Fudge Cake even more impressive. There is nothing quite like a divine dessert with bold mocha flavor. Share the deliciousness with these rich Mocha Glazed Brownie Cups.

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 25 minutes
Cool Time: 1 hour 30 minutes
Chill Time: 1 hour 30 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1-1/4 cups

butter or margarine (2-1/2 sticks)
3/4 cup

HERSHEY'S SPECIAL DARK Cocoa
4

eggs
1/4 tsp

salt
1 tsp

vanilla extract
2 cups

sugar
1 cup

all-purpose flour
1 cup

pecans finely chopped
chocolate curls (optional)
Creamy Coffee Filling
1-1/2 cups

cold whipping cream
1/3 cup

packed light brown sugar
2 tsps

powdered instant coffee

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

oven & stovetop

(2) 9-inch baking pans

wax paper

saucepan

rubber scraper

mixer

wire racks

mixing bowl

Heat oven to 350°F. Butter bottom and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper.

Melt butter in small saucepan; remove from heat. Add cocoa, stirring until blended; cool slightly. Beat eggs in large bowl until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour mixture into prepared pans.

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely. Spread Creamy Coffee Filling between layers, over top and sides of cake. Garnish with chocolate curls, if desired. Refrigerate 1 hour or longer before serving. Cover leftover cake; store in refrigerator.

Creamy Coffee Filling:

Combine all ingredients; stir until instant coffee is almost dissolved. Beat until stiff.

Make Ahead Directions:

Cooled cake may be wrapped and frozen up to 4 weeks; thaw, wrapped, before filling and frosting.

Additional questions?

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