Recipe Details

Summary

Name: Sour Cream Fudge Cake

Category: Cake

Ingredients and Directions

Cake:

8 tablespoons (1 stick) plus 1 tablespoon unsalted butter,

at room temperature

2 teaspoons powdered instant coffee

1/3 cup hot water

1−1/2 cups bleached all−purpose flour

1/2 cup cornstarch

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1−1/2 cups sugar

1 cup sour cream

2 large eggs

2 ounces unsweetened chocolate, melted

1 teaspoon pure vanilla extract

Icing:

1/2 pound (2 sticks) unsalted butter, at room temperature

2 cups (about 1/2 pound) confectioners' sugar

6 ounces unsweetened chocolate, melted and cooled

1/2 teaspoon pure vanilla extract

1/2 cup confectioners' sugar for garnish (optional)

To make the cake, preheat the oven to 350F. Butter a 9 X 13 X 2−inch baking

pan with 1 tablespoon of the butter and set aside. Dissolve the coffee in

the hot water and let cool. Sift together the flour, cornstarch, baking

soda, and salt onto a large sheet of waxed paper. Cream the remaining 8

tablespoons butter and the sugar in a medium bowl with an electric mixer on

high speed until light and fluffy, scraping down the sides as needed, about

3 minutes. Add the sour cream and mix well. In three additions, add the

flour mixture, alternating with the eggs, beating well after each addition

and scraping down the sides of the bowl as needed. Beat in the melted

chocolate, dissolved coffee, and vanilla. Spread the batter in the prepared

pan. Bake until a toothpick inserted in the center of the cake comes out

clean, 40 to 45 minutes. Cool on a large wire rack for 10 minutes. Carefully

run a knife around the edges of the cake, invert onto the rack, and cool

completely.

To make the icing, beat the butter in a large bowl with an electric mixer

on high speed until fluffy, about 2 minutes. On low speed, beat in the

sugar, about 1/4 cup at a time, until smooth. Add the cooled chocolate

and vanilla and mix well. If not using immediately, cover tightly with

plastic wrap until ready to use. Slice the cake in half horizontally.

Transfer the bottom, cut side up, to a platter. Spread half of the icing

over the cake with a metal icing spatula. Top with the top half of the cake,

cut side down. Spread the remaining icing over the top and sides of the

cake. Sift the 1/4 cup confectioners' sugar through a fine wire sieve to

garnish, if desired. Serve at room temperature.