Mocha Fudge Cake Squares with Mocha Icing

by | Mar 21, 2017

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There are few things I love more than chocolate and coffee together. That’s why I love this Mocha Cake recipe with Mocha Glaze Frosting. The cake itself is quite fudgy and dense. And the topping is a variant on a classic glace icing with chocolate and coffee flavours.

Mocha Fudge Cake Bars with Mocha Glaze Recipe

There are few things I love more than chocolate and coffee together. That’s why I love this Mocha Cake recipe with Mocha Glaze Frosting. The cake itself is quite fudgy and dense. And the topping is a variant on a classic glace icing with chocolate and coffee flavours. Beware, this decadent cake is sweet and intense. Best cut into small squares of 12. If you don’t like coffee, just leave out the coffee powder to make a chocolate fudge cake instead.

MOCHA FUDGE CAKE BARS WITH MOCHA ICING

Makes: at least 12 pieces      Difficulty: medium

EQUIPMENT:

One 23cm square cake pan

INGREDIENTS:

Mocha Cake

185g Unsalted Butter, softened to room temperature
2 teaspoons Vanilla Extract
350g Caster Sugar
4 large eggs, yolk and white separated
100g Self Raising Flour
40g Cocoa Powder
180g plain Yoghurt
3 teaspoons Instant Coffee powder
1 tablespoon hot water

Mocha Glaze

200g Icing Sugar Mixture
2 teaspoons Instant Coffee Powder
2 tablespoons Cocoa Powder
20g Unsalted Butter, softened
3-4 tablespoons water
12 pecan nuts (optional)

METHOD:

Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Grease the base and sides of the cake pan with non-stick spray, and line the bottom with baking paper.

In a small bowl add the coffee powder and hot water. Stir and leave to cool.

In the bowl of an electric mixer add the softened butter, vanilla and sugar. Beat with paddle attachment on medium speed until the mixture is pale and fluffy, and almost double in volume. This takes several minutes to achieve.

On low speed slowly add the egg yolks and beat until just combined. Set aside.

In a large bowl sift in the flour and cocoa powder. Stir in the yoghurt and cooled coffee liquid, then stir in the whipped butter mixture.

To a clean and dry bowl of an electric mixer add the egg whites. Beat together with the whisk attachment until soft peaks form. Start on low speed and gradually increase speed every couple of minutes until medium-high speed.

Gently fold half of the egg whites into the batter until just combined, then add the other half. When everything is evenly mixed together pour the batter into the cake pan. Smooth the tops with a spatula and make sure the batter reaches the corners of the pan.

Check the oven has reached the correct temperature. Set the kitchen timer for 45 minutes. Place the cake tin on the middle rack of the oven. Bake until the centre springs back when lightly touched. If it’s not ready yet add another 5 minutes to the timer and check again until the cake is done.

Remove cake tin from the oven. Leave the cake to cool in the pan for at least 10 minutes. Use a knife to separate the cake from the edges of the pan, then turn the cake onto a wire rack to cool completely.

Prepare the mocha glaze: in a medium saucepan sift in the icing sugar and cocoa powder. Add the instant coffee and softened butter. Stir all together vigorously with up to 4 tablespoons of water until a thick paste forms.

Set the saucepan of icing sugar over a pot of simmering water. Stir constantly until the mixture is glossy and smooth. Remove from heat.

Pour the glaze evenly over the cool fudge cake. Spread the glaze around with a flat knife right to the edges. For optional decoration, place the pecan nuts in four rows of three. Then once the glaze has set cut the cake into 12 pieces.

BAKING TIPS:

  • This cake will keep in an airtight container at room temperature for up to 3 days.
  • When you are beating egg whites it’s best to start at a low speed then gradually work your way up to a faster speed every few minutes. If you go straight it at high speed the egg whites will be ready faster, but their structure is more fragile and prone to collapse in the oven, and the texture might be too rubbery.
  • Omit the coffee powder to make chocolate fudge cake instead.
  • Do not heat the cake glaze over boiling water otherwise it will go grainy and lose its shine. Also, don’t overwork the glaze as you spread it around the cake. Once it starts to set, leave it in place or it will go grainy as well.

Adapted from The Australian Women’s Weekly Best of Cakes and Slices Cookbook

Mocha Fudge Cake with Mocha Icing
Mocha Fudge Cake with Mocha Icing
These fudgy mocha squares are topped with classic mocha glace icing.
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Servings Prep Time Cook Time Passive Time
12pieces 30mins 45mins 45mins
Servings Prep Time
12pieces 30mins
Cook Time Passive Time
45mins 45mins
Ingredients
  • Mocha Cake
  • 185 g Unsalted Butter softened to room temperature
  • 2 teaspoons Vanilla Extract
  • 350 g Caster Sugar
  • 4 Eggs yolk and white separated
  • 100 g Self Raising Flour
  • 40 g Cocoa Powder
  • 180 g Yoghurt Full-fat
  • 3 teaspoons Instant Coffee dissolve in 1 tablespoon hot water
  • Mocha Icing
  • 300 g Icing Sugar
  • 2 teaspoons Instant Coffee
  • 2 tablespoons Cocoa Powder
  • 20 g Unsalted Butter softened
  • 3 tablespoons Water
  • 12 Pecan Nuts (optional topping)
Servings: pieces
Units:
Ingredients
  • Mocha Cake
  • 185 g Unsalted Butter softened to room temperature
  • 2 teaspoons Vanilla Extract
  • 350 g Caster Sugar
  • 4 Eggs yolk and white separated
  • 100 g Self Raising Flour
  • 40 g Cocoa Powder
  • 180 g Yoghurt Full-fat
  • 3 teaspoons Instant Coffee dissolve in 1 tablespoon hot water
  • Mocha Icing
  • 300 g Icing Sugar
  • 2 teaspoons Instant Coffee
  • 2 tablespoons Cocoa Powder
  • 20 g Unsalted Butter softened
  • 3 tablespoons Water
  • 12 Pecan Nuts (optional topping)
Servings: pieces
Units:
Instructions
  1. Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Grease the base and sides of a 23cm (9in) square cake pan with non-stick spray, and line the bottom with baking paper.
  2. In the bowl of an electric mixer add the softened butter, vanilla and sugar. Beat with paddle attachment on medium speed until the mixture is pale and fluffy, and almost double in volume. This takes several minutes to achieve.
  3. On low speed slowly add the egg yolks and beat until just combined. Set aside.
  4. In a large bowl sift in the flour and cocoa powder. Stir in the yoghurt and dissolved coffee, then stir in the whipped butter mixture.
  5. To a clean and dry bowl of an electric mixer add the egg whites. Beat together with the whisk attachment until soft peaks form. Start on low speed and gradually increase speed every couple of minutes until medium-high speed.
  6. Gently fold half of the egg whites into the batter until just combined, then add the other half. When everything is evenly mixed together pour the batter into the cake pan. Smooth the tops with a spatula and make sure the batter reaches the corners of the pan.
  7. Check the oven has reached the correct temperature, the place the cake tin on the middle rack of the oven. Bake for about 45 minutes. The cake is ready when the centre springs back when lightly touched.
  8. Remove cake tin from the oven. Leave the cake to cool in the pan for at least 10 minutes. Use a knife to separate the cake from the edges of the pan, then turn the cake onto a wire rack to cool completely.
  9. Prepare the mocha icing: in a medium saucepan sift in the icing sugar and cocoa powder. Add the instant coffee and softened butter. Stir all together vigorously with up to 4 tablespoons of water until a thick paste forms.
  10. Set the saucepan of icing sugar over a pot of simmering water. Stir constantly until the mixture is glossy and smooth. Remove from heat.
  11. Pour the glaze evenly over the cool fudge cake. Spread the glaze around with a flat knife right to the edges. For optional decoration, place the pecan nuts in four rows of three. Then once the glaze has set cut the cake into 12 pieces.
Recipe Notes
  • This cake will keep in an airtight container at room temperature for up to 3 days.
  • When you are beating egg whites it’s best to start at a low speed then gradually work your way up to a faster speed every few minutes. If you go straight it at high speed the egg whites will be ready faster, but their structure is more fragile and prone to collapse in the oven, and the texture might be too rubbery.
  • Omit the coffee powder to make chocolate fudge cake instead.
  • Do not heat the cake glaze over boiling water otherwise it will go grainy and lose its shine. Also, don’t overwork the glaze as you spread it around the cake. Once it starts to set, leave it in place or it will go grainy as well.
Nutrition Facts
Mocha Fudge Cake with Mocha Icing
Amount Per Serving
Calories 422 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 109mg 36%
Sodium 34mg 1%
Potassium 221mg 6%
Total Carbohydrates 65g 22%
Dietary Fiber 2g 8%
Sugars 55g
Protein 5g 10%
Vitamin A 12%
Vitamin C 0.1%
Calcium 4%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

You might like our other cake recipes like Choc Mint Cake Bars, Flourless Lemon Cake, Best Ever Carrot Cake, Nutella Cake and Flourless Chocolate Cake. If you like chocolate you’ll love our baking recipes with chocolate section, or our baking recipes with coffee section if you love coffee.

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