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Mocha Fudge Cake

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Mocha Fudge Cake-a coffee lovers dream, a moist cake infused with coffee and topped with a rich mocha icing.

Mocha Fudge Cake-a coffee lovers dream, a moist cake infused with coffee topped with a rich mocha icing.

I need to say this right off the bat. If you do not LOVE coffee, this is not the cake for you. Yes you can leave the instant coffee out of the recipe and just use the plain boiling water but that’s just a chocolate cake. Not Mocha. Mocha is chocolate infused with coffee.

Now if you ARE a chocolate-coffee lover, you have to make this cake.

Mocha Fudge Cake-a coffee lovers dream, a moist cake infused with coffee topped with a rich mocha icing.

Who needs a layer cake with decorative frosting (you all know how I hate to frost a cake!) This single layer cake gives such great flavor. Just the right sweetness. Lots of chocolate and coffee flavor. And it’s so easy to make.  Oh, and it’s gorgeous!

The hardest part about this cake is waiting.

Waiting for the cake to cool completely. And waiting for the glaze to fully set.

Mocha Fudge Cake-a coffee lovers dream, a moist cake infused with coffee topped with a rich mocha icing.

You just can’t beat a pour on glaze.

I baked this in my 9 inch round cake pan from Calphalon. I love the crisp edges this cake pan gives. Not rounded. It does make a difference when you do choose to make those layer cakes!

Mocha Fudge Cake-a coffee lovers dream, a moist cake infused with coffee topped with a rich mocha icing.

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Mocha Fudge Cake

Mocha Fudge Cake

Ingredients

for cake

  • 4 tablespoons butter, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 2 ounces semi-sweet chocolate (1/4 cup), melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup sour cream
  • 1 tablespoon instant coffee granules
  • 1/2 cup boiling water

for glaze

  • 2 tablespoons instant coffee granules
  • 1/4 cup boiling water
  • 2 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder

Instructions

  1. Cream together butter and brown sugar in a large mixing bowl. Add in eggs one at a time, mixing well after each addition. Add in vanilla extract and melted chocolate. Mix again.
  2. Combine flour, baking soda and salt.
  3. Alternating, add in flour mixture and sour cream, starting and ending with flour.
  4. Add instant coffee to boiling water and stir until completely dissolved. Stir prepared coffee into cake batter.
  5. Pour batter into a greased and floured 9 inch round cake pan. Bake in a preheated 350 degree oven for 32-35 minutes, until toothpick inserted in center comes out clean.
  6. Remove from oven and let cool on cooling rack for 30 minutes before turning cake out. Let cake cool completely on cooling rack before icing.

prepare glaze

  1. Combine instant coffee with boiling water, stirring until completely dissolved. Stir butter and vanilla into prepared coffee.
  2. Sift powdered sugar and cocoa powder into a large bowl or measuring cup. Pour coffee mixture into powdered sugar/cocoa and stir with a whisk until completely combined and smooth.
  3. Pour glaze over cooled cake, letting it drip down sides. Use a toothpick to pop any air bubbles that form. Let glaze completely set before serving.
  4. Serve with fresh whipped cream.
  5. Store cake in the refrigerator.

Notes

when storing cake, do not cover with plastic wrap. Use foil to create a tent over cake. If anything touches the glaze it will cause the glaze to melt.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Karen Aromatorio
Mocha Fudge Cake-a coffee lovers dream, a moist cake infused with coffee topped with a rich mocha icing.

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grace

About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

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Comments

  10. Tessa says

    My daughter has request this cake on her birthday in few days time! I must try to make it before her birthday, i let you know. Thanks for this recipe. Regards

    Reply

  11. Merle says

    If I want to make this recipe in a 9×12 pan, should I double the recipe? One 9″ cake won’t be enough for a larger crowd.

    Reply

    • Joan Hayes says

      I would double the recipe but make sure you don’t fill your pan more than 2/3 full with the cake batter. You may have to make 2-3 cupcakes with any extra batter.

  12. Angel Thomas says

    Hi Joan I’ve bake this cake today. It comes out same like the photos you’ve posted in here. Altho I used 1/2tsp of baking soda I mix it with vanilla before adding it to the batter and 1/2tsp of coffee granules. I think 1c of brown sugar is way too sweet, I guess it works best if serving it for the kids tho. Thank you for sharing this recipe it’s soft, yummy and I am enjoying my cake already even without the frosting. Happy new year!

    Reply

  14. MaryB says

    I am making this cake right now, with some substitutions. We will see how it works out. I tasted the batter and it was good!

    Reply

  18. Susan says

    I made this cake recently. It is amazing, moist, flavorful, chocolatey and has a nice strong coffee hit. Thank you…

    Reply

  19. Jelnar says

    I made this recently and it was great and i am going to make it again and again. I just need to know if i can prepare it one day ahead.
    any special advice to do that correctly?
    Thanks

    Reply
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