Mocha Fudge Cake

Name: Mocha Fudge Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 15
Cuisine: Global
Ingredients: 118 milliliters baking cocoa; 1 teaspoon baking powder; 2 teaspoons baking soda; 59 milliliters butter; 237 milliliters buttermilk; 887 milliliters confectioners sugar; 2 eggs; 414 milliliters all-purpose flour; 79 milliliters milk; 1 teaspoon salt; 237 milliliters strong brewed coffee; 473 milliliters sugar; 1 teaspoon vanilla extract; 118 milliliters vegetable oil

If you have about 1 hour to spend in the kitchen, Mocha Fudge Cake might be a great lacto ovo vegetarian recipe to try. One serving contains 342 calories, 4g of protein, and 6g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 15. This recipe from Taste of Home requires strong coffee, baking powder, flour, and sugar. It works well as a dessert. If you like this recipe, take a look at these similar recipes: Mocha Fudge Bundt Cake with Mocha Fudge Glaze, Mocha-fudge Cake, and Mocha-Fudge Cake.

Instructions

In a large bowl, combine the dry ingredients.

Equipment you will use

Bowl

Add the eggs, coffee, milk, oil and vanilla; beat at medium speed for 2 minutes (batter will be thin).

Ingredients you will need

Vanilla

Coffee

Egg

Milk

Cooking Oil

Pour into a greased 13-in. x 9-in. baking pan.

Equipment you will use

Baking Pan

Bake at 350° for 35-40 minutes or until cake a toothpick comes out clean.

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Toothpicks

Oven

Meanwhile, for frosting, melt butter in a small saucepan over medium heat.

Ingredients you will need

Frosting

Butter

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Sauce Pan

Add cocoa; stir until mixture is thick and bubbles slightly.

Ingredients you will need

Cocoa Powder

Remove from the heat and pour into a small bowl. Cool completely.

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Bowl

Add confectioners' sugar alternately with milk, beating until smooth. Stir in vanilla.

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Powdered Sugar

Vanilla

Milk

Spread over warm cake.

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Spread

Let cool before cutting.

Equipment

Ingredients

Servings:

118milliliters

baking cocoa 1teaspoon

baking powder 2teaspoons

baking soda 59milliliters

butter 237milliliters

buttermilk 887milliliters

confectioners' sugar 2

eggs 414milliliters

all-purpose flour 79milliliters

milk 1teaspoon

salt 237milliliters

strong brewed coffee 473milliliters

sugar 1teaspoon

vanilla extract 118milliliters

vegetable oil

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.