Although I have made many cakes, this is still probably my all-time favorite. I think this was actually the first cake I ever properly made, and will always have a special place in my heart.
European Mocha Fudge Cake:
Yield: About 12 pieces
Prep: 20 min
Cook: 20 min
Cool: 35 min
Frost: 10 min
Ready In: 85 min
2 1/2 sticks butter
3/4 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla
2 cups sugar
1 cup all-purpose flour
chocolate curls (optional)
Heat oven to 350 degrees F. Butter bottom and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper.
Melt butter in a small saucepan (or microwave); remove from heat. 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 cooled chocolate mixture; blend thoroughly. Fold in flour. Pour mixture into prepared pans.
Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Do not over bake. Cool 10 minutes; remove from pan to wire racks. Carefully peel off paper. Cool completely, about 35 minutes.
Creamy Coffee Filling:
1 1/2 cups heavy whipping cream
1/3 cup light brown sugar
2 teaspoons powdered instant coffee
Combine all ingredients; stir until instant coffee is almost dissolved. Beat until stiff. Makes about 3 cups filling.
To Assemble Cakes:
Spread the creamy coffee filling between layers, over top and sides of cake. Garnish with chocolate curls, if desired. Refridgerate 1 hour or longer before serving. Cover leftover cake; store in refrigerator.
Note: This is where I found the recipe: "https://www.hersheys.com/recipes/recipe-details.aspx?id=4655&name=European-Mocha-Fudge-Cake" it can also be located in many Hershey's cookbooks.