European Mocha Fudge Cake Recipes

EUROPEAN MOCHA FUDGE CAKE

Steps:

• 1. Preheat over to 350. Butter and flower 2 9" round pans or line with parchment.
• 2. Melt butter, 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 the cooled chocolate mixture to the egg mixture. Blend thoroughly. Fold in flour and pecans. Pour mixture into prepared pans.
• 3. Bake 20-25 minutes or until pick comes out clean. Do not overbake. Cool 5 min, then remove from pans onto wire racks to cool completely.
• 4. Make Creamy Coffee Filling: Combine all ingredients, stir until coffee/espresso powder is disolved. Beat until stiff. Makes about 3 cups of filling.
• 5. Spread filling on the layers of the cake, top with chocolate curls (optional).

EUROPEAN MOCHA FUDGE CAKE

Steps:

• Heat oven to 350°F Butter bottom and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper.
• Melt butter in small saucepan; remove from heat. Add cocoa, stirring until blended; cool slightly. Beat eggs in large bowl until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour mixture into prepared pans.
• Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not overbake. Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely.
• For filling, combine all ingredients; stir until instant coffee is almost dissolved. Beat until stiff.
• Spread CREAMY COFFEE FILLING between layers, over top and sides of cake. Garnish with chocolate curls, if desired. Refrigerate 1 hour or longer before serving.

MOCHA-FUDGE CAKE

Steps:

• Heat oven to 350°F. Beat sugar and butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream. Sift flour and baking soda in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined. Coat a 9" x 13" pan with cooking spray; pour in batter. Bake until a toothpick inserted in center comes out clean, 35 minutes.

MOCHA FUDGE LAYER CAKE

Steps:

• Cake: Melt chocolate; set aside to cool. Cream butter in large mixing bowl; gradually add sugar beating well. Add eggs one at a time, beating well after each addition. Add chocolate and vanilla; Mix well.
• Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in boiling water. (Batter will be thin).
• Pour batter into 2 greased and floured 8 inch cake pans. Bake at 350°F for 30 to 35 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks. Split cake layers in half horizontally to make 4 layers.
• Filling: Beat whipping cream, vanilla and powered sugar together until soft peaks form. If needed add a little more powered sugar to get to thicken.
• Spread filling between layers.
• Frosting: Beat first 5 ingredients together until light and fluffy. Add cream if too stiff. Put icing on top and sides of cakes.