European Mocha Fudge Cake

1 1/4 cups butter 
3/4 cup dark cocoa powder 
4 eggs 
1/4 tsp salt 
1 tsp vanilla extract 
2 cups sugar 
1 cup flour 
1 cup finely chopped pecans 

1. Preheat oven to 350F. Butter two 9 inch springform cake pans (or one if you don’t want layers.) Line with parchment paper, wax the paper. 
2. In a small pot over medium heat, melt the butter. Remove from heat and add in cocoa until blended. Cool. 
3. In a separate bowl, beat eggs until foamy. Add in salt and vanilla. Add in sugar and beat well. Stir in cocoa mixture. Fold in flour and pecans. Pour into cake pans. 
4. Bake 20-25 minutes, or until an inserted toothpick comes out clean.

Coffee Flavored Whipped Cream: 
1 1/2 cups whipping cream 
1/3 cup packed brown sugar 
2 tsp instant coffee (I used 1 tsp instant espresso)

1. Combine all ingredients and beat until stiff.

Spread the whipped cream between the layers, and over the top of the cake and up the sides. Garnish with chocolate curls.