Thursday, July 11, 2013

European Mocha Fudge Cake

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

4 eggs

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: "" it can also be located in many Hershey's cookbooks. 

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