Loaded with chocolate and coffee flavors and so much fun to make, this Easter Mocha Fudge Cake is the perfect cake to serve to family and friends for easter! #eastercake
Greetings from England! My family and I are here at the moment. Sadly, it’s not for a holiday or vacation but because my mother-in-law passed away recently. However, what has kept us going through this difficult time is the thought that she’s now in heaven with her saviour, the Lord Jesus Christ. No longer in pain; no more suffering.
We were quarantined as soon as we arrived as was required by UK rules and regulations during this pandemic. We were quite jetlagged anyway so it wasn’t too much for us to stay at home.
It simply allowed us to rest after such a long journey and enabled our tired constitutions to adjust to the new time zone. It would usually take me between 5-7 days to get over the jetlag anyway so the idea of just being at home for the next few days was welcome news.
It also allowed us to grieve somehow and get used to the idea that we won’t see my mother-in-law anymore. It was difficult, naturally, but it was good to come to terms with it. It was surreal to not see her in her lovely flat, welcoming us with loving arms….but that is life.
My little Sophie, so she doesn’t get too sad or left with nothing much do during quarantine, decided she wanted to do some baking. Since it was nearing easter we both thought she could bake an easter cake for us. And baked she did!
This was a cake she saw on one of the pages of a baking magazine she purchased at the airport. It looked quite lovely!
I was glad she did as the cake she made turned out both beautiful and delicious! Hope you try this with your family and certainly make it with your children!
Yummy Easter Mocha Fudge Cake
Loaded with chocolate and coffee flavors and so much fun to make, this is the perfect cake to serve to family and friends for easter!
For the Cake
- 10 oz cafe latte or hot milk mixed with 1/2-1 tablespoon instant coffee (adjust the intensity to personal preference), divided (use 7 oz for the cake and keep the remaining coffee (3 oz) for the fudge icing)
- 1 tsp instant coffee (optional)
- 7 oz dark chocolate bar coarsely chopped (choose the intensity level to your personal preference)
- 7 oz salted butter, sliced
- 5 ½ oz self-raising flour
- 14 oz light muscovado or regular brown sugar
- 3 eggs, room temperature
For the Fudge Icing
- 2 fl oz heavy or double cream
- 3 oz extra caffe latte or coffee,
- 7 oz chocolate bar, coarsely chopped
- 16 oz confectioner's or icing sugar, adjust to taste
- selection of chocolate eggs and colorful easter eggs, bunnies, etc., to decorate
For the Cake
Preheat the oven to 325F (160 C). Grease and line 2 (8-inch) round cake pans.
Heat the 7 oz cafe latte or coffee in a saucepan over medium heat until steaming. Stir in the instant coffee granules, if using. Turn off the heat and add the chopped dark chocolate and sliced butter to the hot coffee and stir to melt. Warm gently on the stovetop if needed to fully melt the butter and chocolate.
In a bowl, whisk together the flour and sugar until smooth. In another bowl, beat the eggs.
Alternately pour in the hot chocolate mixture and the beaten eggs, stirring well after each addition. Stop once it's all combined.
Divide the cake batter into the 2 round cake pans. Bake in the preheated oven for about 35-40 minutes or until a tester inserted in the middle comes out clean. Allow to cool for 10 minutes then transfer to a wire rack to cool completely. Since the cake is fudgy, it may crack a little on top but that's fine.
For the Fudge Icing
To make the fudge icing, heat together on low the remaining caffe latte or coffee, double cream, and chopped dark chocolate until the chocolate is fully melted and mixture is smooth.
Mix the melted chocolate with the icing sugar in a bowl. Whisk until thickened and has the consistency of a frosting.
Upturn one cake onto a serving platter and spread with some chocolate icing. Place the other cake on top and spread with the rest of the icing, spreading evenly down the sides. If the icing becomes difficult to spread warm a palette knife in hot water, wipe quickly and then use it to spread the icing.
Decorate the cake with chocolate eggs and other Easter treats. Enjoy.
Tips and Tricks:
If you don’t fancy making the frosting or icing from scratch, simply use your own or favorite store-bought chocolate buttercream frosting.
Recipe adapted from aldi.co.uk
This Easter Mocha Fudge cake is perfect for Easter. I am totally going to try this. So festive and pretty too!
This is the cutest cake! I love the mocha flavor, and decorating with chocolate bunnies is the perfect finishing touch. 😀
I am so excited to try your recipe with the coffee addition for Easter, it looks and sounds amazing! I hope mine looks as good as your photos! Happy Easter!
Chocolate and coffee is one of the best combinations and you’ve nailed it with this Easter Mocha Fudge Cake recipe! So fudge-y and delicious!
This Easter Mocha Fudge cake looks amazing. So rich and delicious.
My condolences to you Abby, your husband and children on the passing of your Mother, Mother in Law and Grandma. May she rest in peace.
And many thanks to your dear Sophie for deciding to make such a lovely Easter Cake.
How lucky we are to be able to make the same masterpiece cake For Easter weekend and all other holidays where just a wee change in decorations would be all that’s required.
All the best to you and your family
Stay safe Stay well.
Thanks for stopping by Joycelyn! Appreciate your kind words. Glad to know you’re able to make the cake, too!