There are times when I want something light and fluffy and there are times when I want something dark and fudgy and decadent. This Mocha Almond Fudge Cake is for those dark and fudgy kind of days. It is a rich mix of a fudgy chocolate almond-flour cake frosted with a sinful espresso buttercream and filled with silky hot fudge and crunchy salted and roasted almonds. Seriously, who can resist this combination! If Mocha Almond Fudge is your favorite flavor of ice cream and you need a fudgy chocolate fix you must try this!
As I was dreaming of this recipe, I knew that I wanted to layer in the flavors to bring about the full impact of the Mocha Almond Fudge experience. For the cake, I wanted more than just a basic chocolate cake sandwiched with the partnering flavors. I wanted a deep moist chocolate-almond cake that hinted at the warmth of the nutty flavor but with softness of texture that contrasted with the crunchy nuts. To accomplish this I included a portion of almond flour as well as Viennese Almond Paste from Pastry Portal. Now I love to rave about all of the flavor pastes, and they are all amazing, but the Viennese Almond Paste is my favorite thus far. I would love to describe it to you but all I can say is that it has rich nutty wonderfulness that words just do injustice. Trust me, you want to try this one!
Next, I prepared a simple hot fudge sauce to spiral into the center of the cake within a swirl of Espresso Buttercream. The spiral method is a nice way to enclose soft fillings without allowing them to escape and creates a nice way to blend two flavors of fillings nicely as well. When you cut the cake you get stripes of the filling combination in each slice. Below is a quick graphic of what your buttercream spiral may look like when you use this method. Fill the fudge within the gaps of the spiral. If you are short on time you can also use a high quality commercial hot fudge to fill the cake.
You can vary the amount of fudge and buttercream or filling and buttercream depending on the thickness of your spiral and the number of revolutions.
On top of the Espresso Buttercream and hot fudge, I sprinkled a generous layer of coarsely chopped roasted salted almonds for the ultimate textural experience.
I coated the outside of the cake with another layer of creamy Espresso Buttercream and poured a drizzle of the remaining hot fudge over the top of the cake. My hot fudge was a bit cool when I added it to the top so it did not drizzle as beautifully as it could have . If you warm your hot fudge a touch and have your buttercream chilled on your cake you will get gorgeous drizzles!
At room temperature your hot fudge will gently ooze from the cut surfaces of the cake. This may be desirable, but if you want or more clean cut be sure to cut the cake when it is chilled.
I hope you enjoy this indulgent comfort food!
- 4 ounces (115 grams) unsweetened chocolate (or as dark as is available) broken or coarsely chopped
- 8 ounces (240 milliliters) hot espresso or boiling water- 1 cup
- 1 ½ ounce (45 grams) Dutch processed cocoa powder- ½ cup (I used Cacao Barry Extra Brute)
- 5 ounces (145 grams) all-purpose/plain flour-1 cup
- 2 ounces (60 grams) almond flour- ½ cup
- 1 teaspoon (5milliliters) baking soda
- ½ teaspoon (3 milliliters) salt
- 8 ounces (230 grams) unsalted butter, softened- 1 cup
- 2 ounces (60 grams) vegetable oil- ¼ cup
- 14 ounces (396 grams) granulated sugar- 2 cups
- 5 large eggs
- 1 ½ tablespoon (25 milliliters) vanilla extract
- 1 tablespoon (15 milliliters) Viennese almond paste or 2 teaspoons (10 milliliters) almond extract
- 1 cup coarsely chopped roasted salted almonds- for placing in filling
- semi-sweet chocolate chips-1 cup
- 1 ounce (30 grams) butter-2 tablespoons
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon (15 milliliters) water
- 1 teaspoon (5 milliliters) vanilla
- 16 ounces (455 grams) unsalted butter, softened- 2 cups
- 1 small jar (7 ounces or 198 grams) marshmallow crème
- 5 ounces (142 grams) corn syrup or sugar syrup (see end of instructions for recipe)
- 2 ounces (60 grams) powdered/confectioner’s sugar-½ cup or to taste up to 3 cups (not necessary if using sugar syrup)
- 1 tablespoons (15 milliliters) vanilla extract
- 1 tablespoon (15 milliliters) espresso paste or 2 tablespoons (15 milliliters) espresso powder dissolved in 2 tablespoons (15 milliliters) water.
- Preheat oven to 350 F (180 C). Spray three 8-inch round cake pans with Baker’s Joy or grease and flour.
- In a medium bowl combine chocolate and espresso and carefully whisk until the chocolate is completely melted and the mixture is smooth. If necessary microwave for 30 seconds to get the chocolate to melt. Stir in the cocoa powder and aside to cool to room temperature.
- Whisk together the flour, baking soda and salt in a medium bowl and set aside.
- In a mixer bowl beat the butter, oil and sugar for 2 minutes on medium-high power until light and fluffy; add the eggs one at a time with the mixer on medium until they are incorporated. Stir in extracts. With the mixer on low speed add the cooled chocolate-espresso mixture and stir to combine. Sprinkle the dry ingredients and mix on low until moistened. Scrape the bottom of the bowl and then beat on medium-high speed for 1 minute until smooth and light.
- Spread into cake pans and bake for 28-32 minutes until it tests clean with a toothpick. Let cool in pans for 10 minutes and then turn out to a cooling rack to cool completely or wrap in plastic wrap until needed. Each layer should be about 1 ¼ inches tall.
- When completely cool, place one layer down on desired surface and pipe a 3/4-inch dam of Espresso Buttercream around the perimeter. Then spiral in a trail of buttercream leaving about 1 inch gaps between the spiral curves. Spoon the hot fudge within the curves of the spiral and smooth to even out. Top with a layer of chopped almonds. Place the next layer of cake on top of the previous layer and repeat the filling process. Finish with the final layer of cake and ice the cake with the remaining Espresso Buttercream. Chill the cake to ensure the icing is cool and firm, about 20 minutes. Warm the remaining hot fudge and pour over the chilled cake. Enjoy!
- Melt chocolate and butter with condensed milk and water. Stir until smooth. Add vanilla. Chill until slightly cool.
- Place the butter in the bowl of a mixer and blend on low for a few seconds to coat the bowl and beater. Add the marshmallow cream, corn syrup or sugar syrup, confectioner’s sugar if using and vanilla and espresso paste; beat on medium high for 2 minutes until smooth and fluffy.
- Use immediately or store at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months.
- For sugar syrup: Combine 1/3 cup water with 1 ¼ cups granulated sugar. Heat on high in microwave for 1 minute. Remove and stir adding 2-3 drops of lemon juice to prevent crystallization. If all of the sugar crystals are not dissolved return to the microwave and heat until no more sugar crystals remain, up to one minute more. Cool completely. To quick cool place in an 8-inch cake pan and cool in the freezer for 10-15 minutes.