Chocolate Mocha Fudge Cake

Chocolate Mocha Fudge Cake

German Name: Schokoladen-Mokka-Fudge-Torte

Ingredients

• For the cake layers

• 1¾ cups (220 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 2 cups (400 g) granulated sugar
• 2 large eggs
• 1 cup (240 ml) buttermilk
• ½ cup (120 ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240 ml) hot brewed coffee

• For the mocha cream filling

• 1½ cups (360 ml) heavy cream
• 1 cup (240 g) mascarpone or cream cheese
• ¾ cup (90 g) powdered sugar
• 2 tbsp instant coffee dissolved in 1 tbsp hot water
• 1 tsp vanilla extract
• For the chocolate ganache
• 1 cup (240 ml) heavy cream
• 200 g dark chocolate, finely chopped
• 1 tbsp butter

• For decoration

• Mini chocolate cookies or sandwich cookies
• White chocolate balls or truffles
• Chocolate shavings or drizzle

Instructions

The journey begins with the cake. Preheat the oven to 350°F (175°C) and grease two 8-inch (20 cm) round pans. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla until smooth. Gradually blend the dry ingredients into the wet, then pour in the hot coffee and stir until the batter becomes silky and dark. Divide it between the pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool completely before slicing each in half to make four layers.

For the mocha cream, beat the cold heavy cream with mascarpone until it starts to thicken. Add the powdered sugar, dissolved coffee, and vanilla, and continue whisking until it forms a soft, fluffy frosting that smells like a café morning.

Now, make the ganache. Warm the cream just until it begins to steam, then pour it over the chopped chocolate. Let it sit for a moment, then stir gently until smooth and glossy. A touch of butter gives it a beautiful sheen.

To assemble, place one cake layer on a serving plate and spread a generous layer of mocha cream over it. Repeat with the remaining layers, finishing with a thick blanket of cream on top. Pour the warm ganache over the top, letting it drip slowly down the sides like melted velvet. Decorate with mini cookies, white chocolate truffles, and a few swirls of melted chocolate.

Let the cake rest in the refrigerator for at least an hour so the flavors can deepen and the layers settle into each other. When sliced, each forkful will reveal ribbons of dark chocolate, mocha cream, and fudgy richness—a taste of indulgent harmony.