Mocha Cake with Fudge Filling is the ultimate treat for any coffee and chocolate lover, offering a moist, flavorful cake with a decadently rich filling that’s surprisingly easy to whip up at home. This recipe is perfect when you crave a show-stopping dessert without the professional baker’s fuss.
Key Ingredients for Mocha Cake with Fudge Filling
For the Mocha Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon white vinegar, let sit for 5 minutes)
- 1 cup strong brewed coffee, hot
- ½ cup vegetable oil (or any neutral oil)
- 1 teaspoon vanilla extract
For the Fudge Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 3 ½ cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder, sifted
- ½ cup strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Mocha Cake with Fudge Filling
This Mocha Cake with Fudge Filling is a dream to make, promising a moist, tender cake that’s infused with rich coffee and chocolate notes, perfectly complemented by a velvety smooth fudge filling. It’s straightforward, incredibly satisfying, and ready to impress in about 1 hour and 30 minutes of active prep and baking time.
Step-by-Step Instructions
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
2. Combine Wet and Dry Ingredients:
Add the wet ingredients to the dry ingredients. Beat on low speed with an electric mixer until just combined, then gradually add the hot brewed coffee. Continue mixing on low speed until the batter is smooth and lump-free. Be careful not to overmix. The batter will be thin, which is perfectly normal for this recipe.
3. Bake the Cakes:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
4. Make the Fudge Filling:
While the cakes are cooling, prepare the fudge filling. In a large mixing bowl, cream together the softened butter until light and fluffy using an electric mixer. Gradually add the sifted powdered sugar and sifted cocoa powder, alternating with the cooled brewed coffee, mixing on low speed until just incorporated. Scrape down the sides of the bowl as needed.
5. Finish the Fudge Filling:
Once all the powdered sugar and cocoa powder are added, increase the mixer speed to medium-high and beat until the frosting is smooth, creamy, and spreadable, about 3-5 minutes. Stir in the vanilla extract and a pinch of salt. If the frosting is too thick, add a teaspoon of coffee or milk at a time until you reach your desired consistency. If it’s too thin, add a little more sifted powdered sugar.
6. Assemble the Mocha Cake:
Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread a generous layer of the fudge filling evenly over the top of the first cake layer. Carefully place the second cake layer on top of the filling.
7. Frost the Cake:
Use the remaining fudge filling to frost the top and sides of the cake. You can create smooth sides or more rustic swirls with your spatula. For an extra touch, you can sprinkle chocolate shavings or cocoa powder on top. Allow the cake to set for at least 30 minutes before slicing and serving.
Why You’ll Love This Mocha Cake with Fudge Filling
You’ll adore this Mocha Cake with Fudge Filling because it delivers an intense coffee punch and deep chocolatey indulgence that will have you reaching for a second slice. The cake itself is incredibly moist, a testament to the magic of hot coffee and buttermilk, providing a perfect tender crumb that’s far superior to a dry, crumbly chocolate cake. Its secret weapon is the lusciously smooth fudge filling, which oozes with rich, decadent flavor, elevating this cake from simply good to utterly unforgettable.
Beyond its spectacular taste and texture, baking this Mocha Cake with Fudge Filling at home is incredibly budget-friendly compared to store-bought versions or bakery treats, allowing you to enjoy restaurant-quality dessert without the hefty price tag. Imagine presenting this gorgeous creation at your next gathering, knowing you made it all from scratch with love – it’s a truly rewarding experience. It’s the perfect centerpiece for birthdays, special occasions, or simply an end-of-week treat that feels incredibly luxurious. Don’t wait to experience this coffee-chocolate paradise; try this Mocha Cake with Fudge Filling today and prepare to be amazed!
Storing and Reheating Tips
To keep your Mocha Cake with Fudge Filling absolutely delicious, it’s best stored at room temperature in an airtight container for up to 2 days, especially if it’s frosted with buttercream-style frosting. If your kitchen is particularly warm, or if you’ve used a cream cheese-based frosting, refrigerate the cake. In the refrigerator, it will stay fresh for 4-5 days. When refrigerating, ensure it’s in an airtight container to prevent drying out or absorbing other odors.
To reheat slices, you can gently warm them in a microwave for about 10-15 seconds on low power, though this is typically only needed if you prefer a warmer dessert and is optional as the cake is delightful at room temperature. If you wish to freeze individual slices or the entire cake, wrap them tightly in plastic wrap followed by a layer of aluminum foil. Properly frozen, the cake will maintain its best quality for up to 2-3 months. Thaw frozen cake overnight in the refrigerator before serving for the best texture.
Final Thoughts
This Mocha Cake with Fudge Filling is a delightful testament to simple ingredients creating extraordinary flavor. It’s a recipe that proves you don’t need to be a pastry chef to bake a showstopper. Give it a try and let the rich coffee and chocolate magic fill your kitchen!
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Mocha Cake with Fudge Filling
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients. Beat on low speed with an electric mixer until just combined, then gradually add the hot brewed coffee. Continue mixing on low speed until the batter is smooth and lump-free. Be careful not to overmix. The batter will be thin, which is perfectly normal for this recipe.1 cup strong brewed coffee
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the fudge filling. In a large mixing bowl, cream together the softened butter until light and fluffy using an electric mixer. Gradually add the sifted powdered sugar and sifted cocoa powder, alternating with the cooled brewed coffee, mixing on low speed until just incorporated. Scrape down the sides of the bowl as needed.1 cup (2 sticks) unsalted butter, 3 ½ cups powdered sugar, ½ cup unsweetened cocoa powder, ½ cup strong brewed coffee
- Once all the powdered sugar and cocoa powder are added, increase the mixer speed to medium-high and beat until the frosting is smooth, creamy, and spreadable, about 3-5 minutes. Stir in the vanilla extract and a pinch of salt. If the frosting is too thick, add a teaspoon of coffee or milk at a time until you reach your desired consistency. If it’s too thin, add a little more sifted powdered sugar.1 teaspoon vanilla extract, Pinch salt
- Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread a generous layer of the fudge filling evenly over the top of the first cake layer. Carefully place the second cake layer on top of the filling.
- Use the remaining fudge filling to frost the top and sides of the cake. You can create smooth sides or more rustic swirls with your spatula. For an extra touch, you can sprinkle chocolate shavings or cocoa powder on top. Allow the cake to set for at least 30 minutes before slicing and serving.