The best delicious European Mocha Fudge Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this European Mocha Fudge Cake recipe today!
Hello my friends, this European Mocha Fudge Cake recipe will not disappoint, I promise! Made with simple ingredients, our European Mocha Fudge Cake is amazingly delicious, and addictive, everyone will be asking for more European Mocha Fudge Cake.
What Makes This European Mocha Fudge Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this European Mocha Fudge Cake.
Ready to make this European Mocha Fudge Cake Recipe? Let’s do it!
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1 1/4 c Butter
3/4 c Hershey’s European Style
-Cocoa
4 Eggs
1/4 ts Salt
1 ts Vanilla extract
2 c Sugar
1 c All-purpose flour
1 c Finely chopped pecans
Creamy Coffee Filling
Chocolate curls; optional
-CREAMY COFFEE FILLING-
1 1/2 c Cold whipping cream
1/3 c Packed light brown sugar
1/2 ts Powdered instant coffee (up
-to 1)
Heat oven to 350F. 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.
YIELD: 10 to 12 servings
CREAMY COFFEE FILLING: In small mixer bowl, combine all ingredients; stir
until coffee is almost dissolved. Beat until stiff.
YIELD: about 3 cups filling
MAKE AHEAD DIRECTIONS: Cooled cake may be wrapped and frozen up to 4 weeks;
thaw, wrapped, before filling and frosting.
Yields
10 Servings
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