Best 7 European Mocha Fudge Cake Recipes

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Indulge in a delectable journey through the heart of Europe with our exquisite European Mocha Fudge Cake. This symphony of flavors is a harmonious blend of rich chocolate, velvety coffee, and a touch of nuttiness, culminating in a dessert that is both indulgent and sophisticated.

Embark on a culinary adventure with our diverse selection of recipes. The Classic European Mocha Fudge Cake recipe captures the essence of this timeless dessert, featuring a moist chocolate sponge, luscious coffee-infused frosting, and a decadent fudge topping. For a delightful variation, try the Gluten-Free European Mocha Fudge Cake recipe, which offers a lighter, yet equally satisfying experience.

For those with a sweet tooth, the European Mocha Fudge Cake Truffles provide a bite-sized indulgence, combining the cake's signature flavors into delectable chocolate truffles. Alternatively, the European Mocha Fudge Cake Brownies offer a fudgy, chewy twist on this classic dessert.

Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures. Whether you are a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you towards creating an unforgettable dessert experience.

So, prepare to tantalize your taste buds and immerse yourself in the rich culinary heritage of Europe with our European Mocha Fudge Cake and its accompanying recipes.

Let's cook with our recipes!

EUROPEAN MOCHA FUDGE CAKE



European Mocha Fudge Cake image

I grabbed this off the Hershey's Recipe site (this is only 1 of many). They all look so good, but I HAVE to try this one. Looks so decadent. Hershey's site: http://www.hersheys.com/recipes/4655/European-Mocha-Fudge-Cake.aspx#

Provided by Linda Hoover

Categories     Chocolate

Time 55m

Number Of Ingredients 14

1 1/4 c butter or margarine
4 eggs
1 tsp vanilla extract
1 c all-purpose flour
3/4 c hershey's dark cocoa
1/4 tsp salt
2 c sugar
1 c finely chopped pecans
CREAMY COFFEE FILLING
1 1/2 c cold whipping cream
1/3 c packed light brown sugar
2 tsp powdered instant coffee ( i used espresso powder)
OPTIONAL
chocolate curls

Steps:

  • 1. Preheat over to 350. Butter and flower 2 9" round pans or line with parchment.
  • 2. Melt butter, add cocoa, stirring until blended; cool slightly. Beat eggs in a large bowl until foamy; add salt and vanilla. Gradually add sugar, beating well. Add the cooled chocolate mixture to the egg mixture. Blend thoroughly. Fold in flour and pecans. Pour mixture into prepared pans.
  • 3. Bake 20-25 minutes or until pick comes out clean. Do not overbake. Cool 5 min, then remove from pans onto wire racks to cool completely.
  • 4. Make Creamy Coffee Filling: Combine all ingredients, stir until coffee/espresso powder is disolved. Beat until stiff. Makes about 3 cups of filling.
  • 5. Spread filling on the layers of the cake, top with chocolate curls (optional).

EUROPEAN MOCHA FUDGE CAKE



European Mocha Fudge Cake image

The bold flavors of SPECIAL DARK cocoa and coffee make this cake an ideal after-dinner dessert. From Hershey's Kitchens.

Provided by Pinay0618

Categories     < 60 Mins

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 1/4 cups butter or 1 1/4 cups 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
1 1/2 cups cold whipping cream
1/3 cup packed light brown sugar
2 teaspoons powdered instant coffee
chocolate curls (optional)

Steps:

  • Heat oven to 350°F Butter bottom and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper.
  • 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.
  • 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.
  • For filling, combine all ingredients; stir until instant coffee is almost dissolved. Beat until stiff.
  • 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.

Nutrition Facts : Calories 684.9, Fat 46.8, SaturatedFat 24.1, Cholesterol 194.5, Sodium 266.4, Carbohydrate 63.1, Fiber 2.6, Sugar 47.7, Protein 7

MOCHA FUDGE PUDDING CAKE



Mocha Fudge Pudding Cake image

Don't let the list of ingredients keep you from trying this recipe. It's actually pretty quick to throw together, and fairly simple. This recipe can easily be doubled and baked in a 9x13 pan if you need 12-16 servings, which is what I usually do. You can serve it with a scoop of ice cream or sorbet if you'd like.

Provided by Annisette

Categories     Dessert

Time 1h

Yield 1 9x9 pan, 4-6 serving(s)

Number Of Ingredients 14

3/4 cup sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
3 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla
1/2 cup sugar, softened
1/2 cup brown sugar
1/4 cup cocoa
1 cup hot water
1 tablespoon instant coffee
1 tablespoon butter

Steps:

  • Preheat oven to 350 F degrees.
  • Mix first 8 ingredients together in bowl, and place in greased 9x9 baking pan.
  • Mix together 1/2 cup sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Pour mixture on top of the batter in the pan, using a spoon to spread it evenly.
  • In a small bowl, mix together 1 cup hot water, and 1 tablespoon instant coffee. Stir to dissolve coffee. Add 1 tablespoon butter. Stir until butter is completely melted. Pour mixture over the cake batter.
  • Bake for about 45 minutes, or until cake is done (it should spring back when touched).
  • Let cool for about 30 minutes. When ready to serve, cut into squares and spoon some of the chocolate pudding over the top of each serving.

Nutrition Facts : Calories 648.5, Fat 16.7, SaturatedFat 9.9, Cholesterol 42.4, Sodium 457.1, Carbohydrate 121, Fiber 2.6, Sugar 89.1, Protein 6.3

MOCHA CAKE



Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.

MOCHA FUDGE LAYER CAKE



Mocha Fudge Layer Cake image

A local restaurant serves this cake it is delicious! By looking at the recipe it looks complicated by after making it, it wasn' that bad! I copied the original recipe, but I used all purpose flour and I didn't sift anything. It still turned out great!

Provided by Beth 8

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 19

3 (1 ounce) unsweetened chocolate squares
1/2 cup butter, softened
2 1/4 cups firmly packed brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups sifted cake flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces sour cream
1 cup boiling water
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1/2 cup sifted powdered sugar
1/2 cup butter, softened
5 cups sifted powdered sugar
1/4 cup cocoa
1/4 cup brewed coffee
2 teaspoons vanilla extract
2 tablespoons whipping cream (only if icing is too thick)

Steps:

  • Cake: Melt chocolate; set aside to cool. Cream butter in large mixing bowl; gradually add sugar beating well. Add eggs one at a time, beating well after each addition. Add chocolate and vanilla; Mix well.
  • Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in boiling water. (Batter will be thin).
  • Pour batter into 2 greased and floured 8 inch cake pans. Bake at 350°F for 30 to 35 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks. Split cake layers in half horizontally to make 4 layers.
  • Filling: Beat whipping cream, vanilla and powered sugar together until soft peaks form. If needed add a little more powered sugar to get to thicken.
  • Spread filling between layers.
  • Frosting: Beat first 5 ingredients together until light and fluffy. Add cream if too stiff. Put icing on top and sides of cakes.

MOCHA FUDGE CAKE



Mocha Fudge Cake image

Moist, fudgy and homey, this easy cake is made in a standard-sized food processor (yes, the batter will fit) and adorned with mocha frosting.

Provided by The New York Times

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 12

1/2 pound butter (2 sticks), cut into pieces, plus 2 teaspoons for buttering pan
1 cup unbleached flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 large eggs, separated
1 3/4 cups sugar
1/2 cup plus 1 tablespoon cocoa powder
1 tablespoon instant powdered coffee
2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons plain yogurt
Mocha frosting (see recipe)

Steps:

  • Preheat oven to 375 degrees. Butter the inside of a 12-to 14-cup Bundt pan with 2 teaspoons softened butter.
  • Into a mixing bowl, sift together flour, baking powder, baking soda and salt.
  • Put egg whites and 1/4 cup sugar into a food processor outfitted with the metal blade. Process about 8 seconds. With the machine running, add 2 tablespoons warm water through the feed tube. Process 2 minutes or until the mixture is thick and holds its shape. Scrape the mixture into a 1-quart mixing bowl.
  • Add egg yolks, 1 1/2 cups sugar, the cocoa and coffee powder to the processor (do not wash it first). Process for 1 minute. Add butter, then process for 1 minute, stopping the machine occasionally to scrape down the bowl. Add vanilla and yogurt and process about 5 seconds.
  • Add flour mixture and pulse just until it is almost totally incorporated. Do not overprocess.
  • Scrape in the egg white mixture. Pulse 2 or 3 times or until egg whites are almost, but not totally, blended.
  • Pour and scrape the mixture into the buttered pan. Bake 35 minutes, or until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out clean. Let the cake cool in the pan 10 minutes.
  • Invert cake onto a wire rack and remove from the pan. Let cool completely. Frost with mocha frosting.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 18 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 230 milligrams, Sugar 30 grams, TransFat 1 gram

MOCHA-FUDGE CAKE



Mocha-Fudge Cake image

Provided by David Schmidt

Categories     Cake     Coffee     Chocolate     Dessert     Bake     Valentine's Day     Kid-Friendly     Backyard BBQ     Shower     Healthy     Potluck     Self     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 slices

Number Of Ingredients 11

1 1/2 cups brown sugar
4 tablespoons butter
3 eggs
3 ounces unsweetened chocolate, melted
3/4 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 cup hot coffee
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
Vegetable oil cooking spray

Steps:

  • Heat oven to 350°F. Beat sugar and butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream. Sift flour and baking soda in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined. Coat a 9" x 13" pan with cooking spray; pour in batter. Bake until a toothpick inserted in center comes out clean, 35 minutes.

Tips:

  • Use good quality chocolate for the best flavor. A chocolate with a cocoa content of at least 70% is ideal.
  • Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients to combine smoothly and create a light and fluffy cake.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake in a preheated oven. This will help to ensure that the cake cooks evenly.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This European Mocha Fudge Cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor and creamy mocha frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this European Mocha Fudge Cake a try. You won't be disappointed!

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