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European Mocha Fudge Cake

This European mocha fudge cake is sure to impress the guests at your next event. They will love the creamy coffee filling in this chocolate cake.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories560
Calories from Fat350
Total Fat39 g60% DV
Saturated Fat20 g100% DV
Trans Fat1 g
Cholesterol165 mg55% DV
Sodium290 mg12% DV
Total Carbohydrates53 g18% DV
Dietary Fiber3.0 g12% DV
Sugars40 g
Protein6 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% DV
  Amount Per Serving % DV *
Calories560
Calories from Fat350
Total Fat39 g60% DV
Saturated Fat20 g100% DV
Trans Fat1 g
Cholesterol165 mg55% DV
Sodium290 mg12% DV
Total Carbohydrates53 g18% DV
Dietary Fiber3.0 g12% DV
Sugars40 g
Protein6 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% DV
  • 1-1/4 cups butter or margarine (2-1/2 sticks)
  • 3/4 cup HERSHEY'S SPECIAL DARK Cocoa
  • 4 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 1 cup all-purpose flour
  • 1 cup pecans finely chopped
  • CREAMY COFFEE FILLING (recipe follows)
  • Chocolate curls (optional)

Directions

  • 1. Heat oven to 350°F. Butter bottom and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper.
  • 2. 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.
  • 3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Cool 5 minutes; remove from pans to wire racks. 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. Cover leftover cake; store in refrigerator. Makes 12 servings.
  • CREAMY COFFEE FILLING
  • 1-1/2 cups cold whipping cream
  • 1/3 cup packed light brown sugar
  • 2 teaspoons powdered instant coffee
  • Combine all ingredients; stir until instant coffee is almost dissolved. Beat until stiff. About 3 cups filling.
  • MAKE AHEAD DIRECTIONS: Cooled cake may be wrapped and frozen up to 4 weeks; thaw, wrapped, before filling and frosting.

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