Mocha Fudge Cake

Ingredients :
(about 12 servings)

For the Cake

• All Purpose Flour - 1 cup

• Sugar - 2 cups

• Dark Cocoa - 3/4 cup

• Unsalted Butter - 1 & 1/4 cup (2 & 1/2 stick)

• Eggs - 4

• Pecan (finely chopped) - 1 cup

• Vanilla Extract - 1 tsp

• Salt - 1/4 tsp

• Chocolate Curls / Shavings

Coffee Filling
(about 3 cups filling)

• Whipping Cream (cold) - 1 & 1/2 cups

• Light Brown Sugar - 1/3 cup

• Coffee (instant & powdered) - 2 tsp

Method :

• Melt the butter, either in a bowl in the microwave or in a small saucepan on the gas.

• To the melted butter, add cocoa and mix well to blend it perfectly. Let it cool slightly.

• Take the eggs in a separate bowl (large) and beat them until foamy. Add the salt and vanilla to it.

• Now add sugar and beat it well (preferably use a electric mixer).

• Add the cooled chocolate mixture and beat well to blend all ingredient thoroughly.

• Add the flour. Stir in the pecans (make sure they are finely chopped).

• Grease the bottom and sides of two 9-inch round baking pans. You may also use parchment / butter / wax paper to line the bottoms of the pans.

• Heat oven to 350 F.

• Bake for about 20 to 25 minutes and then check with a toothpick inserted in center which should come out clean. (Do not over-bake).

• Cool for about 5 minutes by placing the pans over wire racks.

• Now remove the cakes from the pans and place them over the wire racks and let them cool completely (take off the parchment paper now, if you used it).

• Coffee Filling - mix all ingredients and stir until the coffee is almost dissolved. Beat until stiff.

Assemble : 

• Spread the creamy coffee filling between the layers, over the top and sides of the cake.

• Garnish with chocolate shavings / curls (optional).

• Refrigerate 1 hour or longer before serving.

Recipe Source : Hershey's