Mocha Almond Fudge Cake

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.

A-maftop-webOn 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!

Happy baking!

Mocha Almond Fudge Cake


  • 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
  • For the Hot Fudge:
  • 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
  • For the Espresso Buttercream:
  • 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.


  1. Preheat oven to 350 F (180 C). Spray three 8-inch round cake pans with Baker’s Joy or grease and flour.
  2. 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.
  3. Whisk together the flour, baking soda and salt in a medium bowl and set aside.
  4. 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.
  5. 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.
  6. 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!
  7. For the Hot Fudge:
  8. Melt chocolate and butter with condensed milk and water. Stir until smooth. Add vanilla. Chill until slightly cool.
  9. For the Espresso Buttercream:
  10. 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.
  11. 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.
  12. 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.






47 thoughts on “Mocha Almond Fudge Cake”

  1. Hi Summer, I tried this cake but half the batch. I only have almond extract at home though.
    When I added my eggs to the creamed butter/sugar mixture the batter waa curdled (especially after the second egg). How would you fix this?
    I have a convection oven. Will the baking time be the same? Thanks for answering!

    1. It might render the cake too tender but you could probably use a portion of cake flour. The issue is that the almond flour and the cocoa already tenderize the cake and you want it to have a little body to it. Let me know what you end up doing. Good luck!

  2. Hello Summer!

    I want to make chocolate cupcakes for my daughter’s school. Can I use this recipe or will it sink? I will not use coffee of course, only the water. If not, could you recommend any of your other recipes?

  3. Hi Summer!
    I got the Vienniese almond paste (and the pistachio paste!) for Christmas!! Of course I need to try your recipe now! The batter is already in the oven and it smells delicious.
    I have one question regarding the hot fudge: we don’t have chocolate chips in Austria. How much would 1 cup chocolate chips be in grams?
    Thank you so much and a very happy new year to you!!! God bless!

      1. Thank you, Summer!
        I had to bake the cake twice because the first batch wouldn’t come out of the pans without breaking. I assume my oven or my oven thermometer is broken (I hope the thermometer!!) because the second time I baked at a higher temperature and longer and the cake turned out perfectly! I substituted the coffee for water since the first cake had quite a strong coffee aroma and my husband doesn’t like that taste too much. For the frosting I also used the almond paste instead of the coffee paste and it was so good!
        Thank you again!

  4. I just found your site through Jessica Harris recommendation. I love the thoroughness of your explanations as to why certain ingredients work and thank you for including actual weights as well as cups in your recipes. Although I haven’t lived in Europe for 40 years, I still far prefer weighing my ingredients for accuracy and speed. My first try will be the mud cake and I look forward to trying all of your recipes. Happy New Year1

  5. this line in the recipe has me totally stumped – can you please explain?

    -2 ounces (60 grams) powdered/confectioner’s sugar-½ cup or to taste up to 3 cups (not necessary if using sugar syrup)

  6. Hi Summer,
    Hope I’m not too late. I’d like to know how far ahead I can make the cake, and how far ahead can I complete the icing. I want to make two or three cakes for a Saturday event. I’m wondering how far ahead I can make and store them.
    Thank you so much.

  7. I noticed that you put two different measurements in the ingredients section which can be confusing to a first timer like myself. Which one am I to follow?
    For example:1 ½ ounce (45 grams) Dutch processed cocoa powder- ½ cup (I used Cacao Barry Extra Brute)

    1. I always weigh my ingredients using a food scale. For this I give the measurement in ounces (or grams of you use metric measurements). I give the volume measurements in cups for those who don’t have a scale or prefer to measure that way. Does that clarify things? Sorry for the confusion

  8. Hi Summer, I have made a few of your recipes and they always turn out wonderful except for this one. I just finish baking it. The 8inch pans seemed like they were too full! I ended up with crusty edges and they sank in the middle. They are wayy too moist. All my measurements were right on. Any clues as to what the problem was?? I should mention that the taste is amazing!!!

  9. Hi Summer! This cake looks so decadent! I was wondering if the cake and the frosting would stand up to fondant. I was thinking of making this cake the bottom of 3 tiers.

    1. Hi Lei. Yes, this cake should work fine as long as it is doweled/supported. Be sure to use the swirled buttercream method for the filling because the hot fudge by itself is too soft to stand alone. Best wishes!

  10. Hi Summer!!! I tried this recipe, This is just sublime!! 🙂 My buttercream, came out quite dark as compared to your buttercream I see in the picture, It may be due to me using vanilla paste instead of extract, I did not use the powdered sugar, Not quite sure what you meant by… powdered sugar IF USING?.. I saw it a a comment in your recipe, did you mean all of it or if using more than the minimal amount called for? The taste is perfect without it , just wondering if the powdered sugar was added in your recipe and made it whiter , mine looked like milk chocolate frosting.. still good just wanted the contrast as pictured here!!!

    Thanks again!!! Kudos to your work

    1. Hi Lei, I would imagine the color difference is from the espresso powder since it is the darkest color factor. You could cut it back if you want a lighter color. With the powdered sugar I mentioned that you could add anywhere from zero to 3 cups to taste. Some people like it quite sweet and others not much at all so I try to give a range. It will effect the color some but not unless you add in the 3 cup range. Whipping a great deal will lighten the buttercream also and I may have whipped a lot. I hope that helps!

  11. Hi,

    This looks amazing and I want to give it a try, but I had a few doubts. I can bake only one 8″ cake at a time, so will it be OK to keep the other tins in the fridge while the first one is baking?

    Also, can the recipe be halved to bake in three 6″ tins?

    I am glad to have found your page…. All the cakes look delicious!!!

    Thanks 🙂

    1. Hi Kamalika!
      Yes, you can refrigerate the other batter while you bake one layer. And you can halve or 3/4 the recipe for 3 six inch cakes depending if you want to go a little thicker or a little thinner. Best of luck with the baking!

  12. Hello, this looks like a decadent cake and I am willing to try for a birthday/fondant cake. Just so I can plan the visual, how tall is the cake going to be?

        1. I just baked it and the layers sank, oh no!!! It was my cupcakes, now a cake… I think my kitchen is cursed… But seriously I am starting to think that even though I followed the instructions, it could be due to over-beating on my part when creaming the butter/oil/sugar. The layers are quite thin, especially in the middle… I don’t think think the cake would even be 4 inches high total.

          1. ok, I baked another batch since I was so disappointed… I beated the butter mix less (one minute), cooked a little longer (32 min.) and used an almond emulsion instead of the paste (mine didn’t blend well in the batter/didn’t have a prominent taste). My layers domed nicely and gently and nothing sank! They are about 1 inch high. I can’t wait to taste it, but the batter in the bowl was delicious! Do you think this cake will still be moist after two days if it is kept cold in a plastic container?

          2. Hi! I’m glad the second batch worked out! Sorry for any confusion on the almond flavor paste. The one I used is more like an extract and not actual almond paste (I could see how that would not want to work on well). Yes, this cake Will hold up well for a couple of days when stored too. It is very moist. I hope you enjoy the final product! Smiles!

  13. Hi Summer, Can I substitute regular almond paste ( instead of the $53 + S/H, Viennesse Almond paste) or just use the almond extract? I have both. And if I do the regular almond paste, would it be the same amount? Thank you very much. Pam

    1. Yes! You can use almond extract. I love these flavor pastes but unless you make a lot of one flavor of cake it is a lot of volume to use and money to spend.

  14. hello summer

    can we use semi-sweet chocolate instead of unsweetened chocolate?
    If yes, do we have to reduce the sugar used? by how much?

  15. Hello. Thank you for this awesome recipe. I have a question though does the hot fudge need to cook over double boiler? Thank you in advance.

  16. Hi Sam..i need to make a coffee/bailey cream chocolate cake. Can i use this recipe omitting the almond and incorporating the bailey cream or would you advise I use your other espresso caramel cake recipe?

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