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Epicurious
Self

Mocha-Fudge Cake

By David Schmidt

2.5

(1)

Image may contain Food Dessert Cream Creme Dish Meal Chocolate Biscuit and Cookie
Mocha-Fudge CakeLisa Hubbard

Chef David Schmidt whips up this moist chocolate confection for 70 people at a time, but we've cut it down to sheet-pan size. Serve with lowfat vanilla ice cream.

Recipe information

  • Yield

    Makes 12 slices

Ingredients

1 1/2 cups brown sugar
4 tablespoons butter
3 eggs
3 ounces unsweetened chocolate, melted
3/4 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 cup hot coffee
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
Vegetable oil cooking spray

Preparation

  1. Heat oven to 350°F. Beat sugar and butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream. Sift flour and baking soda in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined. Coat a 9" x 13" pan with cooking spray; pour in batter. Bake until a toothpick inserted in center comes out clean, 35 minutes.

Nutrition Per Serving

Per serving: 279 calories per slice
11 g fat
6 g saturated
42 g carbohydrates
2 g fiber
4 g protein
#### Nutritional analysis provided by Self
TagsCakeDessertChocolateNut FreeEasyBakingSelf
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