Mocha Fudge Dessert

Food and Prop Styling Renee Muller
Photography Hudi Greenberger

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.

SERVES AT LEAST 12

Cake Layer

• 2 3.5-oz (100-g) bars bittersweet chocolate
• ¾ cup coconut oil
• 1 Tbsp coffee liqueur (I used Sabra)
• 4 eggs
• ¼ tsp salt
• ⅔ cup sugar
• 1 cup flour
• 1 tsp baking powder
• 1 tsp vanilla extract

Cream Layer

• 1 8-oz (225-ml) container pareve whipping cream
• 2 Tbsp vanilla-flavored instant pudding
• 1 Tbsp confectioners’ sugar
• ½ tsp instant coffee granules

Ganache

• ½ cup pareve whipping cream
• 1 3.5-oz (100-g) bar bittersweet chocolate
• 1 Tbsp coffee liqueur
• crushed chocolate-covered coffee beans or chocolate shavings, for garnish (optional)

Preheat oven to 350°F (175°C).

To make the cake: 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 3 minutes. Add the flour, baking powder, and vanilla extract and mix to combine. Add the chocolate mixture and mix together. Pour into a greased 9- or 10-inch (23- or 26-cm) pan with a removable bottom. Bake for 30–32 minutes, or until done. Cool.