Decadent Chocolate Fudge Layer Cake
Indulge in the ultimate chocolate experience with this Decadent Chocolate Fudge Layer Cake, a rich, luscious dessert that will satisfy even the most sophisticated chocoholic. This cake combines the deep flavors of melted baking chocolate with the creaminess of sour cream, resulting in a moist and tender crumb that simply melts in your mouth. The brown sugar adds a delightful hint of caramel, elevating the cake to a new level of sweetness. Perfect for birthdays, anniversaries, or any occasion that calls for a celebratory treat, this cake is sure to impress your guests and leave them wanting more!
24
Servings
N/A
Calories
10
Ingredients
Ingredients
Baking chocolate
3 ounces (melted in microwave)
Butter or margarine
1/2 cup (softened)
Light brown sugar
2 1/4 cups (lightly packed)
Eggs
3 (large, at room temperature)
Vanilla extract
1 1/2 teaspoons
Baking soda
2 teaspoons
Salt
1/2 teaspoon
Cake flour
2 1/4 cups (sifted)
Sour cream
1 cup (at room temperature)
Boiling water
1 cup
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease and flour three 9-inch round cake pans. You may also line the bottom with parchment paper for easier removal.
3
In a large mixing bowl, cream the softened butter (or margarine) until it's smooth and creamy.
4
Gradually add the lightly packed brown sugar, beating until the mixture becomes light and fluffy, about 5 minutes.
5
Add the eggs one at a time, mixing well after each addition, and then incorporate the vanilla extract.
6
On low speed, mix in the melted baking chocolate until well combined.
7
Sift together the baking soda and salt, then add to the mixture, incorporating slowly.
8
Add the sifted cake flour to the batter alternately with the sour cream, beginning and ending with the flour. Mix on low speed until just combined and smooth.
9
Carefully stir in the boiling water until the batter is fully blended. The batter will be thin, which is normal.
10
Evenly distribute the batter among the prepared cake pans.
11
Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
12
Once done, remove the cakes from the oven and let them cool in the pans for about 10-15 minutes before transferring to wire racks to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Fudge Layer Cake?
It is a rich, luscious dessert that combines melted baking chocolate, sour cream, and brown sugar for a moist and tender chocolate experience.
How many cake pans are needed for this recipe?
You will need three 9-inch round cake pans.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long should I bake the chocolate cake layers?
Bake the layers for approximately 25 minutes.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean.
Can I use margarine instead of butter?
Yes, the recipe allows for either 1/2 cup of softened butter or margarine.
What type of sugar is used in this fudge cake?
The recipe calls for 2 1/4 cups of lightly packed light brown sugar.
How many eggs are required for this recipe?
You will need 3 large eggs, preferably at room temperature.
What role does the sour cream play in the cake?
The sour cream adds creaminess and helps create a moist, tender crumb.
Why is boiling water added to the batter?
Boiling water is stirred in at the end to fully blend the batter; it is normal for the resulting batter to be thin.
What kind of flour should I use?
You should use 2 1/4 cups of sifted cake flour.
How much baking chocolate is needed?
The recipe requires 3 ounces of baking chocolate, melted in the microwave.
How many servings does this cake yield?
This recipe yields approximately 24 servings.
How long should I cream the butter and sugar?
You should beat the mixture for about 5 minutes until it is light and fluffy.
Should the ingredients be at a specific temperature?
Yes, the butter should be softened, and both the eggs and sour cream should be at room temperature.
How should I prepare the cake pans?
Grease and flour the pans, and optionally line the bottoms with parchment paper for easier removal.
Is this cake suitable for special occasions?
Yes, it is perfect for birthdays, anniversaries, or any celebratory event.
When do I add the vanilla extract?
Incorporate the vanilla extract after adding the eggs to the creamed butter and sugar.
How should the cake be cooled?
Let the cakes cool in the pans for 10-15 minutes before transferring them to wire racks to cool completely.
What level of speed should I use when mixing the flour?
Mix on low speed until the batter is just combined and smooth to avoid overmixing.
What are the primary flavor notes of this cake?
It features deep chocolate flavors with a hint of caramel from the brown sugar.
Do I need to sift the baking soda and salt?
Yes, sift them together before adding them slowly to the mixture.
In what order do I add the flour and sour cream?
Add them alternately, beginning and ending with the flour.
How much vanilla extract is used?
The recipe calls for 1 1/2 teaspoons of vanilla extract.
Is the batter supposed to be thick?
No, once the boiling water is stirred in, the batter will be thin, which is normal for this recipe.
What category does this recipe fall under?
This recipe is categorized as a Dessert.
How much salt is in the recipe?
The recipe uses 1/2 teaspoon of salt.
How much baking soda is required?
You will need 2 teaspoons of baking soda.
Can this be made as a single layer?
While designed as a three-layer cake, the recipe could be adapted, though baking times would vary.
What should I do after the cakes are completely cooled?
Once cooled, the layers are ready to be frosted with your choice of chocolate or fudge frosting.