Classic Sour Cream Chocolate Fudge Cake
This Classic Sour Cream Chocolate Fudge Cake is a timeless, decadent dessert that combines rich chocolate and creamy sour cream to create a moist, flavorful cake that is perfect for any occasion. Paired with a luscious chocolate frosting, this cake is a chocolate lover's dream come true.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Swans Down cake flour
2 1/4 cups (sifted)
baking soda
2 teaspoons
salt
1/2 teaspoon
butter
1/2 cup (softened)
firmly packed brown sugar
2 1/4 cups
eggs
3
vanilla extract
1 1/2 teaspoons
unsweetened chocolate squares
3 (melted and cooled)
sour cream
1 cup
boiling water
1 cup
unsweetened chocolate squares
5 (melted and cooled)
icing sugar
3 cups
butter
1/2 cup (softened)
hot water
1/3 cup
egg
1
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, sift together the Swans Down cake flour, baking soda, and salt. Set aside.
3
In a separate large bowl, cream the softened butter using an electric mixer. Gradually add the firmly packed brown sugar, beating continuously for about 5 minutes until the mixture is light and fluffy.
4
Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition until fully incorporated.
5
Mix in the vanilla extract and the melted, cooled unsweetened chocolate squares.
6
Gradually add the sifted dry ingredients and the sour cream to the wet ingredients, alternating them in three parts. Begin and end with the dry ingredients, mixing on low speed until just combined.
7
Lastly, add the boiling water to the batter and mix until the batter is smooth and well-blended. The batter will be thin, but this is normal.
8
Evenly divide the batter between two greased and floured 9-inch round layer cake pans.
9
Bake in the preheated oven for 35-40 minutes or until a cake tester or toothpick inserted into the center of the cakes comes out clean.
10
Allow the cakes to cool in the pans for 10 minutes before carefully removing them. Transfer to a wire rack to cool completely.
11
For the frosting, in a medium bowl, combine the melted and cooled unsweetened chocolate squares, icing sugar, softened butter, hot water, and egg.
12
Blend the frosting mixture with an electric mixer on medium speed for 2 minutes until smooth and creamy.
13
Chill the frosting until it reaches a spreading consistency. If you prefer not to use the frosting with raw egg, consider preparing a different frosting such as a traditional buttercream.
14
Once the cakes are completely cool, spread the frosting evenly on the top of one layer and place the second layer on top. Frost the top and sides of the cake. Handle gently as the cake crumb is very tender.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of the Classic Sour Cream Chocolate Fudge Cake?
The cake is a rich, decadent chocolate dessert enhanced by creamy sour cream for a moist and flavorful result.
What oven temperature is required for baking this cake?
The oven should be preheated to 350°F (175°C).
What type of flour is recommended for this recipe?
This recipe specifically calls for 2 1/4 cups of sifted Swans Down cake flour.
How long should I cream the butter and brown sugar?
You should beat the softened butter and firmly packed brown sugar for about 5 minutes until the mixture is light and fluffy.
How many eggs are needed for the cake batter?
The cake batter requires 3 eggs, added one at a time.
What kind of chocolate is used in the batter?
The recipe uses 3 squares of unsweetened chocolate that have been melted and cooled.
How do I incorporate the dry ingredients and sour cream?
Gradually add the sifted dry ingredients and the sour cream to the wet ingredients, alternating them in three parts, beginning and ending with the dry ingredients.
Why is boiling water added to the batter?
Boiling water is added at the end to help blend the batter until it is smooth.
Is it normal for the cake batter to be thin?
Yes, the batter will be thin after adding the boiling water, but this is normal for this recipe.
What size pans should I use for baking?
Use two greased and floured 9-inch round layer cake pans.
How long does the cake need to bake?
The cakes should bake for 35 to 40 minutes.
How do I check if the cake is done?
Insert a cake tester or toothpick into the center; if it comes out clean, the cake is finished.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans for 10 minutes before removing them.
What are the ingredients for the frosting?
The frosting consists of melted and cooled unsweetened chocolate, icing sugar, softened butter, hot water, and one egg.
How long should the frosting be blended?
Blend the frosting mixture with an electric mixer on medium speed for 2 minutes until smooth.
What is the safety concern regarding the frosting?
The frosting contains a raw egg; if you prefer not to use raw egg, you should substitute it with a traditional buttercream.
How many chocolate squares are needed for the frosting?
The frosting requires 5 squares of melted and cooled unsweetened chocolate.
How much brown sugar is used in the cake?
The recipe calls for 2 1/4 cups of firmly packed brown sugar.
How much sour cream is required?
You will need 1 cup of sour cream.
Why must the cake be handled gently when frosting?
The cake crumb is very tender and can break easily if not handled with care.
What is the yield of this recipe?
The recipe produces a two-layer 9-inch round cake.
Does the frosting need to be chilled?
Yes, chill the frosting until it reaches a spreading consistency before applying it to the cake.
What is the purpose of the baking soda and salt?
They act as leavening and flavor-enhancing agents when sifted with the cake flour.
What type of sugar is used for the frosting?
3 cups of icing sugar (also known as powdered sugar) are used.
How much vanilla extract is included?
The recipe uses 1 1/2 teaspoons of vanilla extract.
Can I use regular flour instead of cake flour?
The recipe specifies Swans Down cake flour for a specific texture, but you should sift whatever flour you use as per the instructions.
What should I do with the cakes after removing them from the pans?
Transfer them to a wire rack to cool completely before frosting.
How much butter is used total?
The recipe uses 1 cup of butter total: 1/2 cup for the cake and 1/2 cup for the frosting.
Is this recipe considered a fudge cake?
Yes, it is a Classic Sour Cream Chocolate Fudge Cake, known for its rich and dense texture.
Should the chocolate squares be unsweetened or semi-sweet?
This recipe specifically requires unsweetened chocolate squares for both the cake and the frosting.