Creamy Mocha Fudge Cake

Creamy Mocha Fudge CakeWhile my parents were here over the weekend – Dagmar and my Mom enjoyed some kitchen time together.We all like it when they bond there – some very yummy things result! 🙂

Since Dagmar really loves coffee and doesn’t get it very often, she picked a chocolate cake recipe that includes a mocha whipped cream frosting.

Can you say “rich and decadent”?

You really don’t want to know the calorie count on this one. No – you really don’t.

But it’s very worth the buzz – both sugar and caffeine – that one slice will bring. I went to such a happy place… 😉

Disclaimer : Do not feed this cake to a 10 year old before bed time. He will bounce off the walls while singing all 67 verses to the Arkie Arkie song. If there weren’t 67 verses before – there are now. Trust me on this one – you have been warned.

Creamy Mocha Fudge Cake

1-1/4 cups of butter (yes – that is 2-1/2 sticks)
3/4 cup baking cocoa
4 eggs
1/4 teaspoon salt
1 teaspoon vanilla
2 cups sugar
1 cup flour
1 cup chopped nuts – we used walnuts

Creamy Coffee Filling

1-1/2 cup heavy whipping cream – cold
1/3 cup brown sugar
2 teaspoons instant coffee

Preheat oven to 350 degrees. Butter bottom and sides of 2 – 9 inch cake pans. Line with waxed paper and butter the paper.

Melt the butter in a sauce pan. Remove from heat and add cocoa, stirring until well-blended. Cool slightly.

Beat eggs in a large mixing bowl until foamy. Add salt and vanilla. Gradually add the sugar, beating well.

Add cooled chocolate mixture and mix well. Stir in nuts. Divide the mixture evenly between the 2 prepared pans.

Bake for 20 minutes at 350 degrees (or until toothpick come s out clean). Do not over bake!

Cool 5 minutes and remove from the cake pans, carefully peeling off the waxed paper. Cool completely on wire racks.

When cooled, combine whipping cream, brown sugar, and instant coffee in a chilled bowl. Stir until combined, then beat into stiff peaks.

(Note – you should really sample this often as it beats so that you have the proper buzz going to frost the cake!)

To assemble, place one layer of the cake on a serving platter, spread with the Creamy Coffee Filling, place the second layer on top and use the rest of the filling to cover the top and sides of the cake.

Then – sit back and contently lick the bowl – making appropriate smacking noises to show your appreciation for such delicious calories!

Enjoy!

I’ve linked this post up with Tempt My Tummy Tuesday over at Blessed With Grace, Tasty Tuesday over at Beauty and Bedlam, and Chocolate Friday over at Knit1Kids4.

Mocha Flavored Sour Cream Cake

Mocha Flavored Sour Cream CakeMy mom found the original recipe for this rich, moist cake years ago so its been in the family for awhile. I remember enjoying it when I was growing up and now my kids are loving it, too. One of my nieces even served it at her graduation reception.

It is baked in a Bundt pan so it looks like it was very complicated when actually it’s very simple. Over the years we’ve even found a few shortcuts that make it easier!

Mocha Flavored Sour Cream Cake

Combine filling ingredients: 1 cup chocolate chips, 1/2 cup brown sugar, 2 Tbsp. instant coffee granules. Set aside.

Combine: 3 cups flour, 1 tsp. baking soda,
3 tsp. baking powder, and 1 tsp. salt. Set aside.

Cream together: 1 cup butter or margarine and 1 cup sugar.

Add: 3 eggs, one at a time, beating thoroughly after each addition.

Add flour mixture alternately with 1 cup of sour cream.

Pour half of the cake mixture into a well-greased Bundt pan. Add the filling, being careful to not touch the sides. Pour the remaining cake batter in the pan and bake at 350 degrees for 1 hour and 10 minutes. (Check it after 40 minutes)

Cool in the pan for 10 minutes, then turn out onto a cake rack and cool completely.

You can finish this off with a drizzle of powdered sugar frosting or even chocolate ganache over the top.

It’s great served by itself, but is even better with a scoop of vanilla ice cream!

If you don’t have sour cream, you can substitute 1 cup of milk and 1 Tbsp. of vinegar. The coffee can be omitted and I’ve even added butterscotch chips to the filling.

No matter how it was served, it’s always been a hit!