Sour Cream Fudge Cake

Recipe By:
Noodly
  • Currently 5.0/5 Stars.
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  • Total Time 90 min Ico-add
  • Yield 1 Cake
  • Level Medium

Absolutely scrumptious; this sour cream fudge cake will delight all who try it with mouth watering flavors and melt in your mouth textures.
 

Ingredients

  • For the cake:
  • 2 teaspoons powdered instant coffee
  • 1/3 cup hot water
  • 1 1/2 cups all purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 ounces (1 stick) unsalted butter, softened
  • 1 1/2 cups sugar
  • 1 cup sour cream
  • 2 large eggs
  • 2 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • For the icing:
  • 1/2 pound (2 sticks) unsalted butter, softened
  • 2 cups (about 1/2 pound) powdered sugar
  • 6 ounces unsweetened chocolate, melted and cooled
  • 1/2 teaspoon vanilla extract
  • Powdered sugar for garnish (optional)
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Directions

  1. 1. Preheat the oven to 350 degrees F. Prepare a 9 by 13 by 2 inch baking pan with cooking spray; set aside.
  2. 2. Dissolve the coffee in the hot water and let cool.
  3. 3. Sift together the flour, cornstarch, baking soda, baking powder and salt.
  4. 4. Cream the butter and the sugar in a medium bowl with an electric mixer on high speed until light and fluffy, scraping down the sides as needed, about 3 minutes.
  5. 5. Add the sour cream and mix well. In three additions, add the flour mixture, alternating with the eggs, beating well after each addition and scraping down the sides of the bowl as needed.
  6. 6. Beat in the melted chocolate, dissolved coffee, and vanilla. Spread the batter in the prepared pan.
  7. 7. Bake for about 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  8. 8. Cool on a wire rack for 10 minutes. Carefully run a knife around the edges of the cake, invert onto the rack, and let cool completely.
  9. 9. To make the icing; beat the butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
  10. 10. On low speed beat in the sugar, about 1/4 cup at a time, until smooth. Add the cooled chocolate and vanilla and mix well.
  11. 11. Slice the cake in half horizontally. Transfer the bottom, cut side up, to a platter. Spread half of the icing over the cake with a metal icing spatula.
  12. 12. Add the other half of the cake, cut side down. Spread the remaining icing over the top and sides of the cake.
  13. 13. Sift the powdered sugar through a fine wire sieve to garnish, if desired.