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!
Equipment
- Weighing scale would come in handy.
Ingredients
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 filling)
- 1 1/4 cups semi-sweet chocolate chips
- 1 cup unsalted butter, sliced
- 1 1/4 cup (5 1/2 oz) self-raising flour
- 1 1/2 cups (14 oz) light muscovado or regular brown sugar
- 1/2 tsp salt
- 3 eggs, room temperature
For the Fudge Filling
- 3 oz extra or remaining caffe latte
- 1/4 cup heavy or double cream
- 1 cup semi-sweet chocolate chips coarsely chopped
- 2 cups confectioner's or icing sugar, adjust the amount to taste
For the Chocolate Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup unsweetened cocoa powder,
- 1 tsp vanilla extract
- 1/8 tsp salt
- 3 cups powdered sugar, adjust amount to taste
- selection of chocolate eggs and colorful easter eggs, bunnies, etc., to decorate
Instructions
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. Turn off the heat and add the chocolate chips 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, sift together the flour, sugar, and salt. In another bowl, beat the eggs.
- Alternately pour into the flour mixture the hot chocolate combo 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 filling
- To make the fudge filling, heat together on low the remaining caffe latte, double cream, and chocolate chips until the latter is fully melted and mixture is smooth.
- Mix the melted chocolate with the icing sugar in a bowl using an electric mixer until smooth. Add extra icing sugar if needed to thicken the filling. Upturn one cake onto a serving platter and spread it with the fudge filling
For the Chocolate Frosting
- In the bowl of an electric or stand mixer, beat together the butter, cocoa powder, vanilla, and salt until smooth. Add powdered sugar in two batches, beating until smooth after each addition and scraping the sides of the bowl as needed. Beat until frosting reaches desired consistency. It should be light, fluffy, and easy to spread.
- Place the other cake on top and spread it with the chocolate frosting. Spread the rest of the frosting evenly down the sides covering the entire cake.
- Decorate the cake with chocolate eggs and other Easter treats. Enjoy.
Notes
Tips and Tricks
You can refrigerate the cake after you're done. Just make sure to let it reach room temperature first before serving. In my experience (depending on the season), it may take up to 3 hours for the cake to reach room temperature (winter time). Summer shouldn't take that long. This will ensure the cake is fully moist and tender when you serve it.
Tried this recipe?Let us know how it was!