Mocha Fudge Cake

If you’re (as I was earl last week) craving a dessert that’s rich, indulgent, and bursting with chocolaty goodness, this Mocha Fudge Cake is your answer. It is truly a chocolate lover’s paradise. The combination of dark chocolate chips, Ghirardelli ground chocolate, and espresso powder creates a bold, sophisticated flavor profile. The espresso enhances the chocolate without overpowering it, giving the cake a subtle coffee kick. The texture is perfectly moist thanks to buttermilk and a generous amount of butter, while the warm mocha icing poured over the hot cake ensures every bite is decadently fudgy. Plus, it’s baked in a 10x10-inch pan, making it easy to slice and serve for a crowd (or to keep all to yourself—no judgment here!).

Mocha Fudge Cake

For the Cake:

2 c. granulated sugar
2 c. flour, plus 1 tablespoon (divided)
1 t. baking powder
2 t. baking soda (divided)
½ t. kosher salt
½ t. espresso powder
½ lb. (2 sticks) unsalted butter, room temperature
¼ c. Ghirardelli ground chocolate
1 c. water
½ c. buttermilk, room temperature
2 large eggs, room temperature
1 t. vanilla extract
1½ c. dark chocolate chips

For the Icing:
¼ c. Ghirardelli ground chocolate
½ t. espresso powder
¼ lb. (1 stick) unsalted butter
6 T. heavy cream
1 lb. powdered sugar
¼ t. kosher salt
1 t. vanilla extract

Preheat oven to 375°F. Spray a 9” x 9” pan with Baker’s Joy or a similar baking spray to prevent sticking; set aside.

In a medium bowl, whisk together 2 cups flour, sugar, baking powder, 1 teaspoon baking soda, salt, and espresso powder. This creates the base of your cake’s dry ingredients. Set it aside.

In a small saucepan, combine the butter, ¼ cup ground chocolate, and water. Bring it to a boil over medium heat, stirring occasionally to ensure it’s smooth. Once it’s boiling, pour this rich chocolate mixture into the dry ingredients and mix until fully combined.

In a small bowl, mix the buttermilk with the remaining 1 teaspoon of baking soda—this helps give the cake its tender crumb. In another small bowl, toss the dark chocolate chips with 1 tablespoon of flour to keep them from sinking in the batter. Add the eggs, buttermilk mixture, and vanilla extract to the batter, beating until smooth. Gently fold in the chocolate chips for bursts of chocolate in every bite.

Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The aroma of chocolate and espresso will fill your kitchen!

About 5 minutes before the cake is done, start the icing. In a large saucepan, bring ¼ cup ground chocolate, espresso powder, butter, and heavy cream to a boil over medium heat, stirring occasionally. Remove from heat and add the powdered sugar, salt, and vanilla. Beat with a mixer until the icing is smooth and glossy.

As soon as the cake comes out of the oven, spread the warm mocha icing over the top. The heat from the cake helps the icing sink in, creating that fudgy texture. Let it cool slightly, then slice and serve. Pair it with a scoop of vanilla ice cream for an extra indulgence!

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Irish Whiskey Cake

Last month I told you that I was searching for the perfect Irish whiskey cake to serve with my St. Patrick’s Day dinner. At that point I gave you a recipe that was good, but it wasn’t blow your skirt up, punch you in the face, clear your sinuses fantastic. This one is. It contains a good bit of whiskey, but do not cut back on any of it. It is the perfect blend of chocolate and whiskey that will make you more than aware that you are seriously enjoying both. I found that I liked it best the first day when the base of it was super moist from all of the whiskey. My son, and zealous recipe tester, liked it a couple of days hence, when the cake wasn’t quite as moist, but the whiskey had infused every morsel. Honestly, you cannot go wrong with this. Your guests will love you for it.

Irish Whiskey Cake

 Cake

1 c. unsalted butter, softened

2 c. flour

5 oz. unsweetened chocolate

¼ c. instant espresso powder

2 T. unsweetened cocoa powder

1 c. Irish whiskey

½ t. kosher salt

2 c. sugar

3 large eggs

1 T. vanilla extract

1 t. baking soda

 Syrup

8 T. unsalted butter

¼ c. water

1 c. sugar

¼ t. kosher salt

½ c. Irish whiskey

 Preheat oven to 325ºF. Spray the heck out of a 10-cup Bundt pan with Baker’s Joy; set aside.

  In a double boiler over simmering water, melt chocolate. Let cool.

 Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.

 Using an electric mixer, beat butter until fluffy. Add sugar and beat until well combined. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract, baking soda, and melted chocolate, scraping down sides of bowl with a rubber spatula.

 On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan. Bake until cake tests done, about 1 hour 10 minutes.

 While the cake is baking, make the syrup.

  Transfer cake to a rack. Use a long skewer to poke holes all over the cake. Keep the cake in the pan and slowly drizzle the syrup over the cake (still in the pan). Do this in increments in order to allow the syrup to soak in.

 Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to soak in all of that luscious syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don't force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. Remove the cake from the oven, and tip it onto the serving plate.

 To make the syrup:

In a medium-sized saucepan combine the syrup ingredients, except almond extract. Bring to a rapid boil then reduce to a simmer and cook, without stirring, for about 5 to 8 minutes, until the syrup thickens slightly. Remove from heat.

Store at room temperature, covered, for several days. Freezes well.

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German Chocolate Cake

 

With the exception of one year when my husband decided to bake me a cake that he had seen on the cover of Gourmet magazine, henceforth known as “The Cake Incident of ‘97“, I have always had a German chocolate cake for my birthday. My mother started making these for me when I was 11 years old and kept it up until shortly before she passed away. Yesterday I was feeling nostalgic, so decided that I was going to make one for myself.  I figured that after making that Chocolate Peanut Butter Cake that German chocolate cake would be easy. And essentially, it was. The difficulty is that the more I bake, the more I realize that my KitchenAid is too small. When I put the butter and the sugar into the work bowl and turned it on, it shot everything all over the counter. Sugar was everywhere, including between my toes. So, I rescued the butter (god that stuff is expensive), and had to get out my cleaning equipment to clean off the counters, the front of the dishwasher, the floor, and myself. OK. I started again, and things were going fairly smoothly. Yes, I had to inhale puffs of flour as I added that, and wear splatters of both the buttermilk and chocolate mixture, but I got through it. Then when I went to put it into the cake pans (I used 3 8” cake pans instead of 2 9” because I like the taller cake) I couldn’t get the bowl loosened from the stand mixer. Apparently enough stuff had fallen down that it solidified it to the base. I had to use a measuring cup and dip the batter out to put into each of the cake pans. Then, in order to get the work bowl loose, I had to hit it with a meat mallet!

I didn’t finish the cake and clean up until around 3:30 PM, so that thing took me all day. And then, the icing on the cake (if you’ll pardon the pun) was that I had a slice and it nearly made me sick. As much as I love German chocolate cake, it’s now too sweet for me. I haven’t really had sugar in three months, and it nearly made me ill. So I shoved the rest into the refrigerator so the icing would firm up, and tonight I’m going to slice it, wrap the slices in plastic, and stick it in the freezer. I can’t believe that I spent my entire day, half a dozen eggs (eight actually) a pound of butter, and all that time on an attempt to revisit my past, only to end up making myself sick. If this doesn’t tell you that you can’t go home again, nothing will!

For those of you who love your sweets, this is a classic.

German Chocolate Cake

Slightly adapted from Baker’s Chocolate

 1 4-oz. pkg. Baker's German sweet chocolate

½ c. boiling water

1 c. butter

2 c. sugar

4 eggs, separated

1 t. vanilla

2 c. flour

1 t. baking soda

½ t. salt

1 c. buttermilk

 Preheat oven to 350ºF. Spray the heck out of Line three 8” cake pans with Baker’s Joy.

 Melt chocolate in water, cool. Cream butter and sugar; beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into pans; bake for 30 minutes or until cake springs bake when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Frost cake.

 Coconut-Pecan Frosting

 1½ c. evaporated milk

1½ c. sugar

4 slightly beaten egg yolks

¾ c. butter

1½ t. vanilla

2 c. shredded coconut

1 ½ c. chopped pecans

 Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in shredded coconut and chopped pecans. Cool until thick enough to spread.

 Makes 4-1/4 cups.

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Chocolate Peanut Butter Cake

Do you ever hear yourself say something, and while you’re saying it you wonder what the heck is happening? I had an experience like this last week when I heard myself tell my son that I would make him a cake that I saw online for him for his birthday. What was I thinking? I’ve told you all that I don’t bake. The fact that I offered to bake doesn’t alter the fact that I really don’t do it. As luck would have it, I did bake the cake, it was delicious, and it looked beautiful! Frankly, I surprised myself.

This is one of those cakes that, unless you are willing to devote an entire day to, don’t even consider making it. I tend to involve myself in such things when there’s a day baseball game. I find that the nerve-racking game can counteract the nerve-racking cake baking process, everything levels out, and I’m relatively calm. It’s either that, or the double martini that I poured before I started baking, but I digress.

This cake is special. It’s time consuming, but there is nothing here that isn’t completely doable for even the most inexperienced baker, of which I am one. It’s a showstopper to be sure. If there is someone special in your life, or someone about to celebrate a milestone event, give this some consideration.

 Chocolate Peanut Butter Cake

As seen on Sally’s Baking Addiction

1¾ c. flour

¾ c. unsweetened natural cocoa powder (not Dutch process)

1¾ c. sugar

2 t. baking soda

1 t. baking powder

1 t. salt

2 t. espresso powder

½ c. vegetable oil

2 large eggs, room temperature

¾ c. sour cream, room temperature

½ c. buttermilk, room temperature

2 t. vanilla extract

½ c. black coffee

1 c. semi-sweet chocolate chips (tossed in 1 T. flour)

 Preheat oven to 350°F. Spray the heck out of three 8” cake pans with Baker’s Joy; set aside.

Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment, mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla, and beat until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the flour-coated chocolate chips. Batter is thin and you may see some air bubbles on the surface—that’s normal.

 Divide batter evenly between 3 pans. Bake for approximately 24–26 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and set on a wire rack. Allow cooling completely in the pan. The cakes may slightly sink in the middle as they cool—that’s expected.

PEANUT BUTTER FROSTING

 ¾ c. (1-1/2 sticks) butter, room temperature

1¾ c. creamy peanut butter (Jif recommended)

1¾ c. confectioners’ sugar

1 t. vanilla extract

Pinch of salt

3 T. heavy cream, room temperature

 As the cakes cool, make the peanut butter frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium high speed until creamy and smooth, about 2 minutes. With a rubber spatula, scrape down the sides and bottom of the bowl as needed.

 Add the peanut butter and beat until completely combined, about 1–2 minutes. Scrape down the sides and bottom of the bowl as needed to help combine. Mixture will be thin. Add confectioners’ sugar, vanilla extract, and salt and then pour in the heavy cream with the mixer running on low speed.

 After all of the cream has been added, turn the mixer up to medium-high speed and beat for 1–2 minutes, or until fully combined and creamy. Add up to 1/4 cup more confectioners’ sugar if frosting seems quite thin. You should end up with about 3.5–4 cups of peanut butter frosting. This amount makes enough for the filling, crumb coat, and for a little piping on top.

 Assemble cake + apply crumb coat: Place 1 cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1 cup peanut butter frosting. Repeat with 2nd and 3rd cake layers, spreading about 1 cup of peanut butter frosting in between each layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.

CHOCOLATE GANACHE

 2 4-oz. quality semi-sweet chocolate bars (8 oz), finely chopped

1 c. heavy cream

Optional garnish: chopped or mini peanut butter cups

 As your crumb coat sets, make the chocolate ganache: Place finely chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, and then let it sit for 2–3 minutes to gently soften the chocolate.

 With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth. Ganache is thin. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, DO NOT MICROWAVE it. Once ganache mixture is smooth, let it chill for 20-30 minutes in the refrigerator to thicken before spreading on chilled crumb-coated cake.

 Pour/spoon thickened ganache on chilled cake. Smooth the top with a large icing spatula and the sides with a bench scraper.  If desired, pipe remaining peanut butter frosting around the edge of the cake.

 I used Wilton 1M piping tip on the pictured cake. Garnish with peanut butter cups, if desired. Serve cake immediately or chill, uncovered, for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.

 Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.

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Chocolate Espresso Pound Cake

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I have an addiction to decorative Nordic Ware loaf pans. I’m not proud of it, but it is what it is. I just can’t resist those fabulous designs, and now that I have discovered the wonders of Baker’s Joy baking release spray, there’s just no stopping me! Over the weekend I spent a good bit of time in the kitchen, and decided it was time to break that pan in. I did so with this recipe, a combination of a number of pound cake recipes I’ve made in the past. It is dense and chocolaty, and so delicious. Feel free to stir in a half cup of mini chocolate chips (tossed with a tablespoon of flour) if you want it to be extra chocolaty. You could also drizzle it with icing or ganache. I like it plain with a lovely dusting of powdered sugar.

Chocolate Espresso Pound Cake

2 t. espresso powder

 T. hot water

½ c. buttermilk

3 sticks of butter, room temperature

1¼ c. granulated sugar

3 large eggs

½ T. vanilla

½ t. kosher salt

½ t. baking powder

¼ c. + 2 T. cocoa powder

1 c. flour 

Powdered sugar for dusting

Preheat oven to 325° F. Spray a 5” x 9” loaf pan (I used this gorgeous one) with Baker’s Joy; set aside.

In a small bowl dissolve espresso powder in hot water. Stir into buttermilk; set aside.

In the work bowl of a stand mixer, beat butter and sugar together on medium speed until light and fluffy, 5-6 minutes.

Add eggs one at a time, mixing well after each addition. Add vanilla, salt, baking powder, and cocoa powder, and mix until combined.

With mixer on low add flour and buttermilk mixture alternately, beginning and ending with flour. Mix until just combined, scraping the sides of the bowl as needed.

Pour batter into the prepared pan. Bake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean. Allow the cake to cool 20 minutes before turning out onto a rack to cool completely. Dust with powdered sugar if using a beautiful Nordic Ware decorative pan like I did, or drizzle with icing or ganache.

Chocolate Malt Cake with Chocolate Malt Frosting

I no longer do much for Easter. It’s not that I wouldn’t like to do something for Easter, it’s just that so many people have passed on, grown-up, have their own families, moved away, well… It is what it is. I make no complaints, I’m happy enough to do my own thing, but I do take a meal to my dad, and I did that on Good Friday. The meal consisted of a glazed spiral ham, a corn dish for which he has a particular liking, the pretzel salad that I mentioned here, a potato casserole, loaf of Rosemary Sea Salt Bread, and this cake.

I’ve said it once, I’ll say it again, I am not a baker, but I got to wondering what my dad might like for dessert. I know one of his favorite things, besides pecan pie, is a chocolate malt, so I thought I would make a chocolate malt cake. The only thing stopping me was the lack of a recipe, so I decided to come up with one of my own. It was very good, but not without its issues. I wanted to decorate it and make it look pretty. Therefore, I cut up malted milk balls and put them on the top of the cake as you can see in the pictures, something I did the day prior to taking the cake to my dad. That was not a good idea. The malted milk balls absorbed moisture from the frosting, and got a little gummy. Pretty, but chewy. I also thought I would split the two layers for extra frosting. Dad did not complain because he loves his sweets, but to me that was just too much frosting. So, keep these things in mind when you make this cake, and you should, because it is very dense and chocolaty.

Chocolate Malt Cake with Chocolate Malt Frosting

Cake:
2 cups granulated sugar
1 3/4 cups all purpose flour
3/4 cups unsweetened cocoa powder
1/4 cup chocolate malt powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot, freshly brewed coffee

Frosting:
3/4 cup butter
1 cup unsweetened cocoa powder
1/2 cup chocolate malt powder
5 1/2 cups confectioners sugar
3/4 cup whole milk
1 teaspoon vanilla extract

Preheat oven to 350°F. Grease and flour two 9-inch cake pans; set aside.

In the work bowl of a stand mixer, whisk together sugar, flour, cocoa, malt powder, baking soda, baking powder, and salt. Add eggs, milk, oil, and vanilla, and using the paddle attachment, beat at medium high speed for three minutes. Remove bowl from mixer, and stir in the hot coffee by hand. Divide mixture evenly between the two prepared pans. Bake for 35 to 45 minutes, or until tops spring back and a toothpick comes out clean. Remove from oven and cool on racks for 20 minutes. After the 20 minutes are up, run a knife around the edges of the pans, and invert both onto wire racks to cool completely.

To make the frosting, cream butter until light and fluffy, about 3 minutes. Stir in cocoa, malt powder, and confectioner’s sugar alternately with the milk and vanilla. Beat to a spreading consistency another 3 to 4 minutes. Frost cake as you see fit.

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Chocolate Snack Cake with Mocha Kahlúa Buttercream Frosting

No sooner than I announced I was not going to bake any longer, I baked something. What can I tell you? It was a moment of weakness. In my defense, it was my number two son's birthday, and I have always felt that a birthday deserves a cake. My "go to" cake is my Chocolate Stout Cake, but not having any Guinness on hand, I hunted around for a new recipe and came up with this one. Because I was transporting this cake to my dad's, and don't have a suitable cake carrier (I can't imagine why not), I decided to make a snack cake in an 8" x 8" pan.

I had no idea what I was doing with the frosting, but lately I've been enjoying Kahlúa (probably too much), so decided to make a Mocha Kahlúa Buttercream Frosting. Both turned out to be phenomenal, so I had to share it with you. I gave most of it away, otherwise I would have been sitting down at the breakfast table with the pan in front of me, fork in hand, wolfing it down. Whether you are apt to make a cake from scratch, or not, making this one would be well worth your while.

Chocolate Snack Cake with

Mocha Kahlúa Buttercream Frosting

2 cups all-purpose flour

2 cups granulated sugar

¾ cup Hershey’s Special Dark Cocoa Powder

2 teaspoons baking soda

1 teaspoon baking powder

Pinch of salt

1 cup whole milk

½ cup vegetable oil

1 cup hot strong brewed coffee

2 large eggs

​Preheat oven to 325°F. Grease and flour an 8” x 8” baking pan.

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

​Add oil, milk, coffee, and eggs; beat well. Batter will be thin. Pour into prepared pan.

​

Bake for 45-50 minutes, or until top springs back when lightly touched. Cool in pan before turning out onto a wire rack to cool completely.

Mocha Kahlúa Buttercream Frosting

1/2 cup butter, softened
4 ounces cream cheese, softened
5 tablespoons (1/4 c. + 1 tablespoon) unsweetened cocoa powder
1 tablespoon Kahlúa
1/4 cup strong coffee
4-5 cups confectioners' sugar

Beat butter and cream cheese together until creamy. Add cocoa powder, Kahlúa, and coffee, and beat to combine. Beat in sugar, 1 cup at a time, until smooth and spreadable.

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Black Magic Cake with Irish Mocha Frosting

First of all, I have to apologize for the pictures; they are not good ones, I know that. A food photo is supposed to be attractive and engaging, and make you want to lick your lips, stop what you're doing, and immediately make whatever dish you're viewing. Sigh. In my defense, I honestly had no intention of doing a blog post when I set out to make this cake. It was merely an attempt to satisfy a weeklong craving for Chocolate Stout Cake that I could not make due to a lack of Guinness and the ambition to go out and get some.

So, when I found a recipe for a chocolate snack cake (read: a small cake that I could justifiably make without having to invite company), altered the ingredients based upon what I had and what I like, I ended up with this amazingly dark, delicious cake. To top it, I tossed together a frosting that was so good that Mr. O-P considered it dessert enough on its own as he licked the spoonful I'd given him, and looked up at me with his best puppy face while asking to scrape the bowl. Yep, this duo is a winner!

I named the cake Black Magic because it is truly the darkest chocolate cake that I have ever seen and the flavor is truly magical. The frosting I should have doubled. As you can see from the pictures, the layer is a thin one, and what you see here are the sides that it covered and not the naked backside. So, if you make the frosting recipe, double or triple it. Because of the Irish Cream in the frosting this would be a wonderful St. Patrick’s Day dessert.

 Black Magic Cake

1 stick plus 2 Tablespoons unsalted butter, room temperature
1-2/3 cups granulated sugar
2 extra large eggs, room temperature
1 tsp. vanilla extract
1/2 tsp. salt
1-1/2 cups plus 2 Tablespoons all-purpose flour
1/2 cup Hershey's unsweetened cocoa powder
1/2 cup Hershey's Special Dark cocoa powder 
1 tsp. baking soda
1 tsp. baking powder
1-1/2 cups cold brew

Preheat the oven to 350°F. Grease and flour an 8-inch-square baking pan, and line the bottom with parchment.

In the work bowl of a stand mixer, cream butter and sugar until smooth, 1-2 minutes. With mixer on low, add eggs one at a time, mixing only until combined. Stir in the vanilla and salt. Sift together the flour, cocoas, baking soda, and baking powder. Add to batter alternately with the cold brew until all is incorporated.

Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out clean, 45 to 50 minutes. Set the pan on a rack to cool for 20 minutes. Turn out onto rack to cool completely. Invert onto plate and frost with Irish Mocha Frosting.

​Irish Mocha Frosting

1 1/2 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
1/3 cup butter, room temperature
1 Tablespoon milk
2 Tablespoons Baily's Irish Cream
1 teaspoon espresso powder

In a small bowl, sift together the confectioners’ sugar and cocoa powder; set aside. In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, and continue to beat until light and fluffy, 4-5 minutes. Stir in the milk, Bailey's and espresso powder and beat until smooth.

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