European Mocha Fudge Cake

I am so sorry I haven't posted in forever!  I have been quite busy and keep forgetting to get pictures of the things I cook and bake.  But anyway, here is something I made that was absolutely amazing!!  Well, I mean what isn't amazing that has chocolate and coffee!!


European Mocha Fudge Cake
From the Hershey's Cookbook


1 1/4 c. butter
3/4 c. special dark cocoa
4 eggs
1/4 t. salt
1 t. vanilla extract
2 c. sugar
1 c. flour
1 c. finely chopped pecans


Creamy coffee filling:
1 1/2 c. cold whipping cream
1/3 c. brown sugar
2 t. powdered instant coffee

Heat oven to 350F.  Butter and flour bottom and sides of 2 (9-in) round baking pans.

Melt butter and add cocoa stirring until blended. Cool slightly.

Beat eggs in a stand mixer until foamy.  Add salt and vanilla.  Gradually add sugar, beating well.  

Add cooled chocolate mixture; blend thoroughly.

Fold in flour.  Stir in pecans.

Pour mixture into prepared pans.  Bake 20-25 min.  Do not overbake!

Cool 5 min.; remove cake from pans to place on a wire rack.  Let cool COMPLETELY.  You might even want to refrigerate them for awhile just to make sure its nice and cool.


FOR THE FILLING:

Combine all ingredients; stir until coffee is almost dissolved.

Beat until stiff.

Spread this filling between layers, then over the top and sides of the cake.

Refrigerate 1 hour or longer before serving.

There is nothing better than chocolate and coffee!!!