MOCHA CAKE WITH FUDGE FILLING & ESPRESSO FROSTING

Mocha cake with fudge filling and espresso frosting is a delicious dessert that combines the flavors of coffee and chocolate for a rich and indulgent treat. Here's a basic recipe for making this delightful cake:

Ingredients:

For the Mocha Cake:

2 cups all-purpose flour

1 ¾ cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 eggs

1 cup buttermilk

½ cup vegetable oil

2 tsp vanilla extract

1 cup strong brewed coffee, cooled

2 tsp instant espresso powder

For the Fudge Filling:

1 cup semisweet chocolate chips

½ cup heavy cream

2 tbsp unsalted butter

1 tsp instant espresso powder

For the Espresso Frosting:

1 cup unsalted butter, softened

3 ½ cups powdered sugar

¼ cup unsweetened cocoa powder

2 tsp instant espresso powder

2-3 tbsp heavy cream

1 tsp vanilla extract

A pinch of salt

Instructions:

1. Make the Mocha Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.

In a small bowl, dissolve the instant espresso powder in the brewed coffee.

Pour the wet ingredients into the dry ingredients and mix until well combined.

Gradually add the coffee mixture, stirring until the batter is smooth.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Make the Fudge Filling:

In a saucepan over low heat, combine the chocolate chips, heavy cream, butter, and instant espresso powder.

Stir continuously until the mixture is smooth and the chocolate is completely melted.

Remove from heat and let it cool to room temperature.

3. Make the Espresso Frosting:

In a mixing bowl, beat the softened butter until creamy.

Add the powdered sugar, cocoa powder, instant espresso powder, heavy cream, vanilla extract, and a pinch of salt.

Beat until the frosting is smooth and well combined. Add more cream if needed to achieve the desired consistency.

4. Assemble the Cake:

Place one of the cooled cake layers on a serving plate.

Spread the fudge filling evenly over the top of the first cake layer.

Place the second cake layer on top.

Frost the entire cake with the espresso frosting, covering the top and sides.

Decorate the cake as desired, perhaps with chocolate shavings or coffee beans.

Refrigerate the cake if not serving immediately, but allow it to come to room temperature before serving for the best flavor. Enjoy your homemade mocha cake with fudge filling and espresso frosting!