Sour Cream Fudge Cake
Rich, dense chocolate layer cake with sour cream batter and a dark chocolate-butter icing — moist and intensely chocolatey.
Ingredients
- 9 tbsp unsalted butter, divided
- 2 tsp powdered instant coffee
- 0.3 cup hot water
- 1 0.5 cup all-purpose flour
- 0.5 cup cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 0.5 cup sugar
- 1 cup sour cream
- 2 whole large eggs
- 2 oz unsweetened chocolate, melted
- 1 tsp vanilla
- 2 cup confectioners' sugar for icing
- 6 oz unsweetened chocolate for icing, melted and cooled
Instructions
- 1
Preheat oven to 350°F. Butter a 9x13x2-inch pan. Dissolve coffee in hot water; cool. Sift flour, cornstarch, baking soda, and salt together.
- 2
Cream 8 tablespoons butter with sugar until light and fluffy. Add sour cream and mix. Add flour mixture alternating with eggs in 3 additions. Beat in melted chocolate, coffee, and vanilla.
- 3
Spread batter in pan. Bake 40-45 minutes until a toothpick comes out clean. Cool on rack 10 minutes; invert and cool completely.
- 4
For icing: beat 2 sticks butter until fluffy. Beat in confectioners' sugar 1/4 cup at a time. Add cooled chocolate and vanilla; mix well.
- 5
Slice cake in half horizontally. Spread half the icing on bottom layer. Top with top layer cut-side down. Frost top and sides.