Old Fashioned Sour Cream Fudge Cake
photo by a Canadian cook
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
1 9" layer cake
ingredients
-
Cake
- 2 1⁄4 cups Swans Down cake flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, softened
- 2 1⁄4 cups firmly packed brown sugar
- 3 eggs
- 1 1⁄2 teaspoons vanilla
- 3 unsweetened chocolate squares, melted and cooled
- 1 cup sour cream
- 1 cup boiling water
-
Frosting
- 5 unsweetened chocolate squares, melted and cooled
- 3 cups icing sugar
- 1⁄2 cup butter, softened
- 1⁄3 cup hot water
- 1 egg
directions
- Cake: Preheat oven to 350 degF.
- Sift tog.
- flour, baking soda and salt, set aside.
- Cream butter, then add brown sugar and continue beating for 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and chocolate.
- Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
- Add boiling water, blending well (batter will be thin).
- Pour into 2 greased and floured 9" round layer cake pans.
- Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
- Cool in pans for 10 minutes; remove and finish cooling on racks.
- Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
- Blend; then beat at medium speed of electric mixer for 2 minutes.
- Chill until of spreading consistency.
- Carefully ice cake (cake crumb is very tender).
- You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Superb!! This is an excellent traditional chocolate layer cake....rich, moist and deeply chocolate. The cake flour makes the crumb tender, but I didn't find the cake fragile. It cut beautifully with a serrated knife. Watch the baking time. My layers tested done at 26 minutes. I made a white chocolate ganache for between the layers and covered it with a tart raspberry filling. Frosted the sides with a chocolate buttercream icing (not the one shown with the recipe), and covered the top with a dark chocolate ganache and a thick layer of white chocolate curls.
RECIPE SUBMITTED BY
Shar-on
Winnipeg, Manitoba
I've lived in Winnipeg for the past 25 years. I enjoy counted cross stitch, quilting, travelling and gardening in summer.I love garage saling and shopping in general. I also enjoy cooking and baking and trying new recipes. I really enjoy this website.