Mocha Fudge Layer Cake
Indulge in the decadent allure of a Mocha Fudge Layer Cake—a chocolate lover's dream with a bold coffee twist! This stunning, two-layer dessert features rich, moist chocolate cake infused with strong brewed coffee and studded with melty semi-sweet chocolate chips for bursts of gooey sweetness. Topped with silky mocha buttercream frosting made with a hint of coffee, and finished with a luscious drizzle of hot fudge sauce, every bite is an irresistible blend of deep cocoa and espresso flavors. Perfect for celebrations or as an indulgent treat, this dessert is easy to make yet impressively elegant. Whether you're baking for a birthday or simply satisfying a chocolate craving, this mocha-inspired masterpiece will steal the show!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 cups Granulated sugar
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 3 Eggs
- 1 cup Whole milk
- 1 cup Strong brewed coffee (cooled)
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 0.75 cup Semi-sweet chocolate chips
- 1 cup Unsalted butter (softened)
- 3 cups Powdered sugar
- 3 tablespoons Heavy cream
- 2 teaspoons Instant coffee granules
- 0.5 cup Hot fudge sauce (store-bought or homemade)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, then line the bottoms with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together the eggs, milk, coffee, vegetable oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
To prepare the frosting, beat the softened butter in a large bowl using a hand or stand mixer until fluffy.
Gradually add the powdered sugar, beating on low speed until incorporated. Increase the speed to medium and beat until smooth.
Dissolve the instant coffee granules in the heavy cream, then add to the frosting. Continue to beat until creamy and well blended.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous layer of mocha frosting on top.
Place the second cake layer on top of the frosted layer, then frost the top and sides of the entire cake.
Drizzle the hot fudge sauce over the cake, allowing some to drip down the sides for decoration.
Chill the cake in the refrigerator for at least 30 minutes before serving to allow it to set.
Slice and serve the Mocha Fudge Layer Cake, and enjoy this decadent treat!
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 84.7 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 317 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
