Mocha Almond Fudge Cake
For the cake:
- 2 cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons Rodelle pure almond extract
- 1 teaspoon Rodelle pure vanilla extract
- ½ cup light sour cream
- 2 ½ cups all-purpose flour
- 2 teaspoons espresso powder (or finely ground coffee)
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ cups strong brewed coffee, cooled
For the filling:
- 1 cup (2 sticks) unsalted butter
- 3 cups powdered sugar
- 1 ½ teaspoons espresso powder
- 1 ½ tablespoons strong brewed coffee, cooled
- 1 teaspoon Rodelle pure vanilla extract
- 2/3 cup hot fudge sauce
For the frosting:
- 1 ½ cups (3 sticks) unsalted butter
- ½ cup Rodelle dutch process cocoa powder
- 5 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon Rodelle pure vanilla extract
For the ganache (optional):
- 1 ounce dark chocolate
- 2–3 tablespoons heavy whipping cream
- 1 tablespoon corn syrup
- 1/2 cup sliced almonds
Instructions
- For the cake: Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, vanilla and almond extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
- Next mix in the sour cream and beat until well combined.
- In a separate bowl, combine the dry ingredients: flour, espresso powder, baking powder and salt. Add half the dry ingredients and beat on low speed while pouring in half of the coffee and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.
- Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
- For the filling: Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color.
- Next add the powdered sugar, espresso powder and liquid ingredients. Beat at a low speed until the ingredients start to incorporate.
- Once incorporated, whip at a high speed for 2-3 minutes until the frosting is light and airy. Place the frosting in a large piping bag and snip the end of the bag off about ½-inch up.
- For the chocolate frosting: Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.
- Alternate adding 1 cup of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure all the powdered sugar is well combined, and once completed, whip for 3-4 minutes until the frosting is light and airy.
- To assemble this cake, level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake on top.
- Pipe half of the filling on the first layer by making 3 concentric circles from the outside edge to the middle, leaving a gap in between the circles.
- Heat the hot fudge sauce for 30-45 seconds until it’s warm (but not hot) and can be evenly stirred. Place the fudge in piping bag and cut off the tip. Fill in the gaps between the circles of frosting with hot fudge.
- Spread evenly with an offset spatula to smooth out the top. Add the second layer of cake and repeat the above steps. Place the third layer of cake on top.
- Take your offset spatula and spread any excess frosting from the edges around the outside of the cake.
- Next, add a thin crumb coat with your chocolate frosting, making sure to fill in any gaps between the layers. Refrigerate this cake for 20 minutes.
- Take ¾ of the remaining frosting and place in a large piping bag fitted with tip 789 (cake icing tip) or other large open round piping tip.
- Pipe the chocolate frosting around the edges of the cake. Then use an offset spatula or icing smoother to create a smooth edge.
- Use your hands to press the sliced almonds along the bottom edge of the cake.
- For the chocolate ganache: In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments.
- Once the chocolate is fully melted add the corn syrup and stir the mixture until it’s well mixed. Add additional heavy whipping cream if needed to thin the chocolate. Use a spoon or piping bag to drizzle the ganache along the edges of the cake.
- Use remaining chocolate frosting to pipe large rosettes on top of your cake and garnish with sliced almonds.
This article and recipe adapted from this site