Advertisement
  • PRIVACY POLICY
  • eStore
  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »

European Mocha Fudge Cake Recipe

European Mocha Fudge Cake
Intermediate

Prep Time: 30 Minutes

Skill Level: Intermediate

Recipe Rating

Ingredients

  • 1-1/4 cups (2-1/2 sticks) butter or margarine
  • 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 finely chopped pecans
  • 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.

Ratings & Reviews

    This came out delicious! I was a bit worried because the cake batter came out very thick, but it came out of the oven beautifully and the filling was super yummy as well. Made it for my friend's birthday and it was a hit. Would definitely make this again!
    nice!!
    This recipe came out delicious and was a big hit at the party. Everyone loved it.
    This cake is definitely a keeper! I double the filling recipe and put in 1-1/2 to 2 cups of pecans. My family and friends request this cake all the time.
    This was absolutely wonderful! I loved the dark chocolate taste with the hint of coffee in the frosting. I did have to make more of the frosting because the amount the directions called for wasn't nearly enough. I will definately make this again!
    This recipe was fantastic! The base turned is very rich and brown like which goes perfectly with the light fluffy mocha filling. I would reccomend doubling the filling recipe as I didn't have quite enough! Happy eating!
    I was kind of worry while I was making it because it looked way too tick and it didn'y have any liquids on it or baking powder but it turned out GREAT! My in laws loved it and I really like it too! It is really good. I couldn'd find Special Dark Cocoa so I added a little bit more of Regular Hershey's Cocoa powder. This is a keeper!
    I would love this reicpe for the next holliday or any day.