Mocha Fudge Cake
A decadent Mocha Fudge Cake featuring a rich blend of chocolate and coffee flavors, perfect for any celebration.
Equipment
- 1 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
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup freshly brewed coffee
Frosting
- 1 cup dark chocolate melted and cooled
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1/4 cup brewed coffee
- 1/4 tsp salt
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream the butter and sugar together using an electric mixer until light and fluffy. This should take about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream and coffee. Stir until just combined, without overmixing.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Place the pans in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting and Assembly
- While the cakes cool, prepare the frosting by beating the softened butter with powdered sugar, cocoa powder, and a pinch of salt. Mix in the melted chocolate and coffee until smooth.
- Place one cake layer on a serving platter and spread a generous amount of frosting on top. Place the second layer on top and frost the entire cake with the remaining frosting.
- Slice the cake into eight pieces and serve. Enjoy the rich mocha flavors with a cup of coffee or milk.
- Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for longer shelf life.
Notes
Pro Tips: Use room temperature ingredients for a smooth batter. Overmixing can result in a dense cake. For an intense coffee flavor, add espresso powder.
Ingredient Substitutions: Greek yogurt can replace sour cream. Use plant-based butter for a dairy-free version.
How to Serve: Pair with coffee or milk. Garnish with chocolate curls or fresh berries.
Storage & Freshness: Store in an airtight container for up to three days at room temperature, or refrigerate for longer freshness.
Make-Ahead Tips: Bake the cake layers a day ahead and store them wrapped tightly in plastic wrap.
Ingredient Substitutions: Greek yogurt can replace sour cream. Use plant-based butter for a dairy-free version.
How to Serve: Pair with coffee or milk. Garnish with chocolate curls or fresh berries.
Storage & Freshness: Store in an airtight container for up to three days at room temperature, or refrigerate for longer freshness.
Make-Ahead Tips: Bake the cake layers a day ahead and store them wrapped tightly in plastic wrap.