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Home > Recipes > European Mocha Fudge Cake

European Mocha Fudge Cake Recipe

European Mocha Fudge Cake
  • Intermediate

Find Similar Recipes:

Cakes x Frostings x Intermediate x HERSHEY’S SPECIAL DARK Cocoa x
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Prep Time:
30 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 piece
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 600 -
Calories from Fat 0 -
Total Fat 42g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

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 overbake. 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. 10 to 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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HERSHEY'S Kitchens Reviews

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  • 3 stars

    8/24/2010

    This recipe came out delicious and was a big hit at the party. Everyone loved it.

  • 4 stars

    8/18/2010

    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.

  • 3 stars

    5/23/2010

    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!

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