| Recipes |

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.


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


  • 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.

For the cream: Beat all the ingredients together until they become a spreadable cream. Spread on cooled cake. It will be a thick layer.

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.

Note: Some people prefer the strong dark taste of authentic pareve chocolate, while others prefer a lighter flavor and use chocolate with less cacao solids. Use whatever works for you.

Tip: To make this into a pie, halve the cake layer and adjust baking time accordingly. You might want to halve the cream layer as well, so it will be proportionate.

(Originally featured in Family Table, Issue 740)

Oops! We could not locate your form.