Mocha Almond Fudge Cake: The Incredible Ultimate Recipe

Why You’ll Love This Recipe

  • Mocha Flavor: Coffee and cocoa create a deep, rich chocolate taste with a mocha twist.
  • Almond Accent: Almond extract and toasted almonds add a delicate nutty aroma and texture.
  • Moist & Tender: Vegetable oil keeps the cake moist and soft.
  • Fudge Frosting: Creamy, chocolatey frosting with coffee for extra flavor depth.
  • Simple to Make: Straightforward steps with easily accessible ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 cup brewed coffee, cooled
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup toasted sliced almonds (for topping)

For the Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ⅓ cup cocoa powder
  • ½ cup brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

Directions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until combined.
  3. In a separate bowl, blend brewed coffee, vegetable oil, eggs, vanilla, and almond extract until smooth.
  4. Gradually add wet ingredients to dry ingredients, stirring until batter is smooth and combined.
  5. Divide batter evenly between prepared pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.
  8. For frosting, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add brewed coffee, vanilla, and almond extract; beat until fluffy.
  9. Place one cake layer on a plate; spread frosting over the top. Add second cake layer and frost the top and sides.
  10. Sprinkle toasted sliced almonds over the top for crunch and garnish.

Servings and Timing

Servings: 12-16 slices
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 49 minutes

Variations

  • Chocolate Chips: Fold mini chocolate chips into the batter for extra bursts of chocolate.
  • Nut Swap: Use chopped pecans or walnuts instead of almonds for a different nutty flavor.
  • Frosting Flavor: Add a splash of coffee liqueur for an adult twist.
  • Gluten-Free: Substitute with a gluten-free flour blend.

Storage/Reheating

  • Store covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Bring refrigerated cake to room temperature before serving for best flavor.
  • Reheat individual slices gently in the microwave for a warm treat.

FAQs

Can I use espresso instead of brewed coffee?

Yes, espresso intensifies the mocha flavor but may be stronger.

Can I make the cake ahead?

Yes, bake in advance and frost the next day.

How do I toast almonds?

Toast in a dry skillet over medium heat until fragrant and golden, about 3-5 minutes.

Is vegetable oil necessary?

It keeps the cake moist but you can substitute with melted butter.

Can I double the recipe?

Yes, bake in two or three pans or larger pans adjusting baking time accordingly.

How thick should the frosting be?

It should be creamy and spreadable; add more powdered sugar or coffee to adjust.

Can I freeze the cake?

Yes, wrap tightly and freeze for up to 2 months.

What other toppings work well?

Chocolate shavings, cocoa nibs, or a drizzle of chocolate sauce.

Is this cake dense or light?

Moist and tender with a medium crumb.

Can I use almond milk in place of coffee?

Almond milk won’t provide the mocha flavor but can be used for a milder taste.

Conclusion

Mocha Almond Fudge Cake is a luscious dessert combining rich chocolate, bold coffee, and nutty almond flavors with a creamy fudge frosting and crunchy almonds on top. It’s simple to prepare yet impressive to serve, perfect for any special occasion or chocolate lover’s craving.


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Mocha Almond Fudge Cake: The Incredible Ultimate Recipe

Mocha Almond Fudge Cake: The Incredible Ultimate Recipe

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  • Author: Amy
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 49 minutes
  • Yield: 12-16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Mocha Almond Fudge Cake combines rich coffee and chocolate flavors with almond accents, topped with toasted almonds and creamy fudge frosting for a decadent dessert.


Ingredients

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsweetened cocoa powder

1 cup brewed coffee, cooled

½ cup vegetable oil

3 large eggs

1 tablespoon baking powder

¼ teaspoon salt

1 tablespoon vanilla extract

½ teaspoon almond extract

½ cup toasted sliced almonds (for topping)

1 cup unsalted butter, softened

3 cups powdered sugar

⅓ cup cocoa powder

½ cup brewed coffee, cooled

1 teaspoon vanilla extract

¼ teaspoon almond extract


Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together flour, sugar, cocoa powder, baking powder, and salt until combined.
  3. Blend brewed coffee, vegetable oil, eggs, vanilla, and almond extract until smooth.
  4. Gradually add wet ingredients to dry, stirring until batter is smooth.
  5. Divide batter evenly between pans and bake for 30-35 minutes until a toothpick comes out clean.
  6. Cool cakes in pans 15 minutes, then transfer to wire racks to cool completely.
  7. Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well.
  8. Add brewed coffee, vanilla, and almond extract; beat until fluffy.
  9. Frost one cake layer, add second layer, frost top and sides.
  10. Sprinkle toasted almonds over the top for garnish.

Notes

Fold mini chocolate chips into batter for extra chocolate bursts.

Use pecans or walnuts instead of almonds for a different nutty flavor.

Add coffee liqueur to frosting for an adult twist.

Substitute gluten-free flour blend for a gluten-free version.


Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 35g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 55mg
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