Rich Mocha Fudge Layer Cake with Coffee Chocolate Frosting
A decadent four-layer chocolate cake infused with coffee flavors and filled with sweetened whipped cream. The moist, tender crumb comes from the combination of melted chocolate, sour cream, and boiling water, while the coffee-spiked chocolate frosting provides an intense mocha finish. Perfect for special celebrations or when you want to impress guests with a showstopping dessert. This version stands out with its generous four-layer construction and the balance of rich chocolate cake against light cream filling.
Ingredients
- 3 ounce unsweetened chocolate squares
- ½ cup butter, softened
- 2 ¼ cups brown sugar, firmly packed
- 3 eggs
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups cake flour, sifted
- 2 teaspoons baking soda
- ½ teaspoon salt
- 8 ounces sour cream
- 1 cup boiling water
- 1 ½ cups whipping cream
- 1 teaspoon vanilla extract
- ½ cup powdered sugar, sifted
- 5 cups powdered sugar, sifted
- ¼ cup cocoa
- ¼ cup brewed coffee
- 2 teaspoons vanilla extract
- 2 tablespoons whipping cream, only if icing is too thick(optional)
Instructions
- 1
Melt chocolate and set aside to cool
- 2
Cream butter in large mixing bowl, gradually add brown sugar beating well
- 3
Add eggs one at a time, beating well after each addition
- 4
Add melted chocolate and vanilla, mix well
- 5
Combine flour, baking soda and salt
- 6
Add dry ingredients to creamed mixture alternately with sour cream, beginning and ending with flour mixture
- 7
Stir in boiling water until combined
- 8
Pour batter into 2 greased and floured 8 inch cake pans
- 9
Bake at 350 degrees F for 30 to 35 minutes or until toothpick comes out clean
- 10
Cool in pans for 10 minutes, remove from pans and cool completely on wire racks
- 11
Split cake layers in half horizontally to make 4 layers
- 12
Beat whipping cream, vanilla and 1/2 cup powdered sugar until soft peaks form
- 13
Spread filling between cake layers
- 14
Beat 5 cups powdered sugar, cocoa, coffee, vanilla and 2 tablespoons cream until light and fluffy
- 15
Add additional cream if frosting is too stiff
- 16
Spread frosting on top and sides of assembled cake
Tips
Ensure boiling water is fully incorporated even though batter becomes thin - this creates the moist texture.
Split layers with dental floss for clean, even cuts without crumbling.
Let cake cool completely before assembling to prevent filling from melting.
Good to Know
Cover and refrigerate up to 3 days due to whipped cream filling
Cake layers can be baked 1 day ahead and wrapped tightly
Bring to room temperature 30 minutes before serving for best flavor
Common Mistakes
Don't skip cooling time to avoid melted filling
Use room temperature eggs to avoid curdling butter mixture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I make this without coffee?
Yes, replace brewed coffee with milk or water for chocolate frosting without mocha flavor.
How long will this cake keep?
Refrigerate covered up to 3 days. The whipped cream filling requires refrigeration.
Can I freeze this cake?
Freeze unfrosted layers wrapped tightly up to 3 months. Assemble after thawing.