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Fudgey Mocha Brownie Cake

Fudgey Mocha Brownie Cake

  • PRINT

PREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories600
Calories from Fat0
Total Fat42 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories600
Calories from Fat0
Total Fat42 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • Chocolate curls (optional)
  • CREAMY COFFEE FILLING (recipe follows)
  • 1-1/4 cups butter or margarine (2-1/2 sticks)
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 3/4 cup HERSHEY'S Dutch Processed Cocoa
  • 4 eggs
  • 1 cup all-purpose flour
  • 1 cup pecans finely chopped
  • 1/4 teaspoon salt

Directions

  • Heat oven to 350°F. 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. Add cocoa, stirring until blended; cool slightly. In large 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 mixture into prepared pans. 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 at least 1 hour before serving. Cover; refrigerate leftover cake. 10 to 12 servings.
  • CREAMY COFFEE FILLING: In medium bowl, stir 1-1/2 cups cold whipping cream, 1/3 cup packed light brown sugar and 2 teaspoons powdered instant coffee; beat until stiff. About 3 cups filling.

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