European Mocha Fudge Cake Recipe

Name: European Mocha Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; CREAMY COFFEE FILLING; 1 1/2 cups cold whipping cream; 1/3 cup packed light brown sugar; 2 teaspoons powdered instant coffee; chocolate curls (optional)

Servings: persons

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
CREAMY COFFEE FILLING
1 1/2 cups cold whipping cream
1/3 cup packed light brown sugar
2 teaspoons powdered instant coffee
chocolate curls (optional)

1
Heat oven to 350u00b0F Butter bottom and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper.
2
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.
3
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.
4
For filling, combine all ingredients; stir until instant coffee is almost dissolved. Beat until stiff.
5
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.

1754

kcal

Calories

122

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, European Mocha Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

European Mocha Fudge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions