European Mocha Fudge Cake
Yield
1 cakePrep
35 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
butter
|
|
| ¾ | cup |
cocoa powder
|
|
| 4 | large |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
pecans
finely chopped |
|
| 1 | x |
chocolate curls
optional |
* |
| Creamy coffee filling | |||
| 1 ½ | cups |
heavy whipping cream
cold |
|
| ⅓ | cup |
brown sugar, light
packed |
*
|
| 1/2-1 | teaspoons |
instant coffee
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
butter
|
|
| 177 | ml |
cocoa powder
|
|
| 4 | large |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
sugar
|
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
pecans
finely chopped |
|
| 1 | x |
chocolate curls
optional |
* |
| Creamy coffee filling | |||
| 355 | ml |
heavy whipping cream
cold |
|
| 79 | ml |
brown sugar, light
packed |
*
|
|
instant coffee
|
|
||
Directions
Heat oven to 350℉ (180℃).
Butter bottom and sides of two 9-inch round baking pans.
Line bottoms with wax paper; butter paper.
In small saucepan, melt butter; remove from heat.
Stir in cocoa, blending well; cool slightly. In large mixer bowl, beat eggs until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour batter 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. Carefully peel off paper. Cool completely. 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.
