Chocolate Mocha Fudge Cake
A delightful cake that combines rich chocolate flavor with a hint of coffee, perfect for any occasion.
Ingredients
Dry Ingredients
- 220 g flour Sifted
- 75 g unsweetened cocoa powder Sifted
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 400 g granulated sugar
Wet Ingredients
- 1 cup hot coffee Freshly brewed
- 1 cup milk Room temperature
- 0.5 cup vegetable oil
- 2 large eggs Room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coffee extract or ready-made espresso Optional
For the Ganache
- 200 g dark chocolate Chopped
- 200 ml cream
- 1 tablespoon butter
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the eggs, milk, oil, hot coffee, and vanilla extract.
- Combine the wet and dry ingredients, beating them until you have a smooth batter.
- Divide the batter equally between two greased cake pans.
Baking
- Bake for 25–30 minutes, and do the toothpick test to check doneness.
- Once baked, let the cakes cool completely.
Ganache Preparation
- In a saucepan, heat the cream (do not let it boil).
- Add the dark chocolate and butter to the heated cream, stirring until you create a smooth ganache.
- If you wish, mix in the espresso to deepen the coffee flavor.
Assembly
- Place one of the cooled cake layers onto a serving plate.
- Spread half of the ganache over this layer.
- Add the second layer on top and cover the entire cake, including the top and sides, with the remaining ganache.
- For a finishing touch, decorate with chocolate chips or a dusting of cocoa powder.
- Slice the cake and serve. It can be enjoyed cold or at room temperature.
Notes
For serving, add a dollop of whipped cream or a scoop of vanilla ice cream. Store the cake in an airtight container for up to three days at room temperature or refrigerate for up to a week.