Chocolate Mocha Fudge Cake

This rich and indulgent Chocolate Mocha Fudge Cake is the perfect treat for coffee and chocolate lovers alike. The combination of deep, dark cocoa and a subtle hint of coffee creates a moist and fudgy cake that is full of flavor and perfect for any special occasion, or simply when you’re craving something sweet. With its layers of decadent chocolate flavor, this cake is sure to impress everyone at the table. Let’s explore how to make this delightful dessert from start to finish.

Ingredients

For the Cake Layers

• 220 g flour (1¾ cups)
• 75 g unsweetened cocoa powder (¾ cup)
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 200 g granulated sugar (1 cup)
• 2 large eggs
• 240 ml milk (1 cup)
• 120 ml vegetable oil (½ cup)
• 2 teaspoons vanilla extract
• 240 ml hot brewed coffee (1 cup)

For the Fudge Frosting

• 200 g dark chocolate (about 70% cocoa), chopped
• 120 ml heavy cream (½ cup)
• 50 g unsalted butter (3½ tablespoons)
• 150 g powdered sugar (1¼ cups)
• 1 teaspoon instant coffee (optional, for enhanced mocha flavor)

Instructions

1. Preheat your oven to 180°C (350°F). Prepare two round 8-inch cake pans by greasing them with butter or cooking spray, and then line the bottoms with parchment paper. This ensures the cake layers come out easily after baking. Setting the pans aside, we can move on to making the cake batter.
2. In a large mixing bowl, sift together the dry ingredients: flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting the dry ingredients helps to break up any clumps of cocoa powder and ensures even distribution of the leavening agents. After sifting, add the granulated sugar and mix everything together until well combined.
3. In a separate bowl, whisk together the wet ingredients: eggs, milk, vegetable oil, and vanilla extract. Whisking the eggs first helps to incorporate air into the mixture, which will contribute to the lightness of the cake. Add the wet ingredients to the dry ingredients and mix using a hand mixer or whisk until fully incorporated, being careful not to overmix the batter.
4. Once the batter is smooth, pour in the hot brewed coffee. The coffee intensifies the chocolate flavor, enhancing the depth and richness of the cake. Mix until the batter is smooth and well combined. The batter will be quite thin at this point, which is normal, as it ensures a moist and fudgy cake texture.
5. Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops and ensure they are level. Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with just a few moist crumbs. Keep an eye on the cakes during the last few minutes of baking to avoid overbaking, as this could lead to a dry texture.
6. Once baked, remove the cake pans from the oven and allow the cakes to cool in their pans for about 10 minutes. This step allows the cakes to firm up slightly, making it easier to remove them from the pans without breaking. After 10 minutes, carefully turn the cakes out onto a wire rack and allow them to cool completely. It’s important that the cakes cool completely before frosting to prevent the frosting from melting.
7. While the cakes are cooling, prepare the fudge frosting. In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Place the bowl over a pot of simmering water (double boiler method), ensuring the water does not touch the bowl. Stir the mixture occasionally until the chocolate is completely melted and smooth. This method prevents the chocolate from burning and creates a smooth, glossy frosting.
8. Once the chocolate and cream are fully combined, remove the bowl from the heat and stir in the unsalted butter until it is fully melted and incorporated into the frosting. For a mocha twist, you can add the optional instant coffee at this stage. Stir until the frosting is smooth and glossy. If the frosting seems too soft, let it cool for a few minutes to thicken to your desired consistency.
9. Once the cakes have cooled completely, place one layer of cake on a serving platter or cake stand. Using a spatula, spread a generous amount of the fudge frosting over the top of the cake, smoothing it out to the edges. Place the second cake layer on top, and then cover the entire cake with the remaining frosting. Spread the frosting evenly over the top and sides of the cake, making sure to cover the entire surface. The frosting should be thick and luscious, providing a rich finish to the cake.
10. Once frosted, allow the cake to set for about 15 to 20 minutes at room temperature before serving. This helps the frosting to firm up slightly, making it easier to slice and serve. If desired, garnish the cake with chocolate shavings, a dusting of cocoa powder, or even a few whole coffee beans to enhance the mocha theme.
    

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