Two of my favorite foods combined in one dessert! This dessert starts with a fudgy chocolate layer, topped with a cream that’s laced with coffee and a ganache with coffee undertones. Impressive but simple to create.
Mocha Fudge Dessert
- Cooking and Prep: 3 h 50 m
- Serves: 12
Prepare the Cake Layer
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Melt chocolate and coconut oil in the microwave in increments of 30 seconds or in a double boiler. Add coffee liqueur at the end. Stir and set aside.
Beat eggs with salt and sugar until light and lemony, about three minutes. Add the flour, baking powder, and vanilla extract and mix to combine. Add the chocolate mixture and mix together. Pour into a greased nine- or 10-inch (23- or 26-centimeter) pan with a removable bottom. Bake for 30–32 minutes, or until done. Cool.
Prepare the Cream
Beat all the ingredients together until they become a spreadable cream. Spread on cooled cake. It will be a thick layer.
Prepare the Glaze
Heat pareve whipping cream and chocolate in the microwave or double boiler. Whisk together until well combined.
Remove from heat and add coffee liqueur. Stir to incorporate. Spoon over cream, taking care to cover it completely.
Garnish if desired. Refrigerate or freeze until serving.
Some people prefer the strong dark taste of authentic parve chocolate, while others prefer a lighter flavor and use chocolate with less cacao solids. Use whatever works for you
To make this into a pie, halve the cake layer and adjust baking time accordingly.
Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger