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