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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Creole Brownies

 

I’m not a particular fan of brownies.  A brownie, I think, is one of those food items that doesn’t really know what it wants to be.  There are fudgy brownies and cake-like brownies, some are soft, and some are chewy.  So what are they?  Cake?  Fudge?  What??  If I want cake, by God, I’ll make cake.  Same thing with fudge, if that’s what I want.  To me a proper brownie should, first of all, be chocolate, so chocolaty that you’re knee deep in it.  Secondly, it should be dense, rich, crispy at the edges, deep, dark, and deliciously chewy on the inside, and it must, oh yes, MUST have icing, or rather, a chocolate ganache as rich and delicious as it is.  Finding a brownie like this seemed an impossible task, and then I opened up what has become my favorite cookbook, The Back in the Day Bakery Cookbook by Cheryl and Griff Day.  When I saw the picture of the Creole Brownies staring up at me from page 192 I knew this was the recipe for me.  It was.  These are, without a doubt, the best brownies EVER.

 I made a couple of alterations.  I wanted them thicker, so I made them in a 9” square pan and, as such, baked them for about 26 minutes (test for doneness if you do the same).  I also used Medaglia D'Oro Instant Espresso because it was late and I didn’t want to make a pot of strong coffee.

 Here’s the recipe, but do me a favor, and just buy this book.  You’ll thank me later.

 Creole Brownies

 For the brownies

 ½ lb. (2 sticks) unsalted butter, cut into cubes

8 oz. unsweetened chocolate, coarsely chopped

2½ c. sugar

½ t. fine sea salt

2 t. pure vanilla extract

4 large eggs

1 c. unbleached, all-purpose flour

¼ c. Melissa’s cocoa nibs

 For the ganache

 1 c. heavy cream

8 T. (1 stick) unsalted butter, cut into cubes

1/3 c. granulated sugar

¼ t. fine sea salt

16 oz. bittersweet chocolate, finely chopped

¼ c. hot freshly brewed New Orleans-style chicory coffee or strong regular coffee

1 t. pure vanilla extract

 Fleur de sel for sprinkling (optional)

 Position a rack in the middle of the oven and preheat to 350°F.  Lightly grease a 9x13x2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite sides of the pan.

 To make the brownies: Set a large heatproof bowl* over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), add the butter and chocolate, and stir frequently until melted and smooth.

 Remove the bowl from the heat, add the sugar, salt, and vanilla and stir until completely combined.  Add the eggs, one at a time, mixing well after each addition.  Add the flour and stir until the batter is smooth, 2 to 3 minutes.  Stir in the cocoa nibs (if you use them, I did not.)

 Pour the batter into the prepared baking pan and bake for 20 to 22 minutes.  When the brownies are done, a slight crack will have formed around the edge.  Remove the pan from the oven and let the brownies cool completely on a wire rack.

 To make the ganache:  Combine the cream, butter, sugar, and salt in a large heatproof bowl*, set it over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), and stir until the butter is melted.  Add the chocolate and stir until the chocolate has melted and the mixture is completely smooth.

 Remove the bowl from the heat, add the coffee and vanilla, and stir until smooth.  The ganache will thicken as it cools.

 To finish the brownies: Invert the brownies onto a baking sheet and remove the parchment.  Pour the thickened ganache over the brownies, spreading it evenly with a spatula or butter knife into a thick layer on top.  Let the brownies stand until the ganache is completely set and sprinkle with fleur de sel if desired.

 Cut into squares.  The brownies will keep in an airtight container at room temperature for up to 1 week.

 *If you don’t have a set of Duralex Bowls, get some.  These are invaluable in situations like this.

 

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