Best European Mocha Fudge Cake Recipes

European Mocha Fudge Cake image

Provided by Linda Hoover

Time 55m

Number Of Ingredients 14

1 1/4 c butter or margarine
4 eggs
1 tsp vanilla extract
1 c all-purpose flour
3/4 c hershey's dark cocoa
1/4 tsp salt
2 c sugar
1 c finely chopped pecans
CREAMY COFFEE FILLING
1 1/2 c cold whipping cream
1/3 c packed light brown sugar
2 tsp powdered instant coffee ( i used espresso powder)
OPTIONAL
chocolate curls

Steps:

1. Preheat over to 350. Butter and flower 2 9" round pans or line with parchment.
2. Melt butter, add cocoa, stirring until blended; cool slightly. Beat eggs in a large bowl until foamy; add salt and vanilla. Gradually add sugar, beating well. Add the cooled chocolate mixture to the egg mixture. Blend thoroughly. Fold in flour and pecans. Pour mixture into prepared pans.
3. Bake 20-25 minutes or until pick comes out clean. Do not overbake. Cool 5 min, then remove from pans onto wire racks to cool completely.
4. Make Creamy Coffee Filling: Combine all ingredients, stir until coffee/espresso powder is disolved. Beat until stiff. Makes about 3 cups of filling.
5. Spread filling on the layers of the cake, top with chocolate curls (optional).

European Mocha Fudge Cake image

Provided by Pinay0618

Categories < 60 Mins

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 1/4 cups butter or 1 1/4 cups margarine
3/4 cup hershey's special dark cocoa
4 eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups sugar
1 cup all-purpose flour
1 cup finely chopped pecans
1 1/2 cups cold whipping cream
1/3 cup packed light brown sugar
2 teaspoons powdered instant coffee
chocolate curls (optional)

Steps:

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 overbake. Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely.
For filling, combine all ingredients; stir until instant coffee is almost dissolved. Beat until stiff.
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.

Nutrition Facts : Calories 684.9, Fat 46.8, SaturatedFat 24.1, Cholesterol 194.5, Sodium 266.4, Carbohydrate 63.1, Fiber 2.6, Sugar 47.7, Protein 7