Old Fashioned Sour Cream Chocolate Fudge Cake With Icing

Total Time
Prep 30 mins
Cook 30 mins

A rich, decadent cake just like the cakes that my Grandma used to make. So chocolatey, that a little piece will surely satisfy your sweet tooth. Enjoy! Be sure to use only *Unsweetened* Chocolate

Ingredients Nutrition


  1. Preheat Oven to 350°.
  2. CAKE:.
  3. Butter a 9x13 cake pan with 1 tbs of butter and set aside.
  4. Dissolve the coffee powder in the hot water and let cool.
  5. In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
  6. In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
  7. Add the sour cream and mix well.
  8. In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
  9. Beat in the melted chocolate, dissolved coffee, and vanilla.
  10. Spread the batter into the prepared pan.
  11. Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
  12. Cool on a large wire rack for about 10 minutes.
  13. Carefully run a knife around the edges of cake, invert onto rack to cool completely.
  14. ICING:.
  15. Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
  16. On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
  17. Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
  18. Spread about 1/2 of the icing over the cake, it will be a generous amount.
  19. Top with the top half of the cake, cut side down.
  20. Spread the remaining icing over the top and sides of cake.
  21. Sprinkle with powdered sugar to garnish if desired.


Most Helpful

If I could give this 10 stars, I would! ABSOLUTELY GORGEOUS! and ULTRA moist which just melts in your mouth! I couldn't get hold of unsweetened chocolate so used bitter-sweet chocolate instead. But I not quite sure why the colour of my icing is couple of shades lighter than yours! And because I used bitter-sweet chocolate, I dusted the top with cocoa powder and sprinkled finely grated semi-sweet chocolate. DH's already made 'plans' on when I should be making it again! I had to share it with my neighbours, and soon after his 1st bite, he gave me a BIG hug and said, "this is THE BEST chocolate fudge cake I've ever had, EVER!'.. So I am passing on the BIG hug to you! And a BIG THANK YOU for sharing this WONDERFUL recipe! Goes without saying, I definitely will be making this again!! :)

Aaliyah's&Aaron'sMum March 11, 2008

Amazing cake Brenda. So much flavor. We loved it. As there is just two of us at home, I halved the cake recipe and only made 1/3 of the frosting. It was perfect for the two of us. So good. I used really thick sour cream and Extra Dark Belgium Chocolate. Thank you so much for sharing this lovely decadent treat, which was rich, dark, deep and delicious. It has a lovely mocha flavor. Made for What's on the Menu? Tag Game 2015

Baby Kato February 24, 2015

read aaliyah review, wondered why her icing looked lighter in photo. will try very soon.

lor.porter@sympatico.ca August 24, 2011

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