Chocolate Mocha Fudge Cake
A rich and decadent cake perfect for coffee and chocolate lovers, topped with a creamy mocha frosting.
Equipment
- 2 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup brewed coffee cooled
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
Mocha Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp instant espresso powder
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the brewed coffee, buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
- Allow to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Place one cooled cake layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides.
Storage
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Notes
Pro Tips: Use room temperature ingredients for even mixing. Don't overmix the batter to keep it light and fluffy.
Ingredient Substitutions: Substitute buttermilk with a mixture of milk and vinegar.
How to Serve: Pair with coffee or milk for a complete dessert experience.
Storage & Freshness: Refrigerate to keep fresh longer.
Make-Ahead Tips: Bake cakes a day in advance and store in the fridge, then frost before serving.
Ingredient Substitutions: Substitute buttermilk with a mixture of milk and vinegar.
How to Serve: Pair with coffee or milk for a complete dessert experience.
Storage & Freshness: Refrigerate to keep fresh longer.
Make-Ahead Tips: Bake cakes a day in advance and store in the fridge, then frost before serving.