Prepare to embark on a decadent culinary journey that will tantalize your taste buds and elevate your dessert game! This Mocha Almond Fudge Cake is not just a recipe; it's a sensational experience that combines the rich intensity of chocolate, the bold kick of coffee, and the nutty crunch of almonds. Whether you're looking to impress guests or treat yourself to a luxurious homemade dessert, this cake promises to be a show-stopping masterpiece that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup brewed coffee
- 1 tsp vanilla extract
- 1/2 cup chopped almonds
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- Sift together all-purpose flour and unsweetened cocoa powder in a separate bowl to remove any lumps.
- Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee, mixing on low speed until just combined.
- Stir in vanilla extract and mix until the batter is smooth and consistent.
- Fold in chopped almonds and chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, optionally dust with powdered sugar or drizzle with chocolate ganache before serving.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to prevent a tough cake.
- Coffee Intensity: Use a strong brewed coffee for a more pronounced mocha flavor. Espresso works wonderfully if you want an extra coffee punch.
- Almond Distribution: Lightly coat chopped almonds in a bit of flour before folding into the batter to prevent them from sinking.
- Moisture Check: Use the toothpick test to ensure perfect doneness - it should come out with a few moist crumbs, not completely clean.
- Cooling is Crucial: Allow the cake to cool completely before adding any frosting or decoration to prevent melting.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 19g
Saturated Fat: 10g
Cholesterol: 75mg
