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Chocolate: Emeril's Sour Cream Fudge Cake

Source of Recipe

Emeril Lagasse


List of Ingredients

1/4 pound + 1 Tbl. butter, softened
1 1/2 cups sugar
1 cup sour cream
2 eggs
1 1/2 cups flour
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon vanilla
2 ounces unsweetened chocolate, melted
2 teaspoons instant coffee
1/4 cup hot water


Recipe

Preheat the oven to 350ºF. Grease a 13 by 9 by 2-inch rectangle baking pan with 1 tablespoon of the butter. Using an electric mixer, fitted with a wire whip, cream the remaining butter and sugar, scraping the sides down occasionally. Add the sour cream and mix to incorporate. Add the eggs, one at a time, beating well after each egg. Sift the flour, cornstarch and salt.

Add the flour mixture, 1/2 cup at a time, scraping down the sides occasionally. Add the melted chocolate and vanilla and mix well. Dissolve the coffee in the water and add this mixture to the chocolate mixture, mix well. Pour the batter in the prepared pan. Bake the cake for 35 to 40 minutes or until the center is set. Remove from the oven and cool completely. Frost with Fudge Cake Icing Yield: one cake

FUDGE CAKE ICING: 1 pound butter, softened; 4 cups powdered sugar; 12 ounces unsweetened chocolate, melted; 1 teaspoon vanilla. Using an electric mixer, fitted with a wire whip, beat the butter until soft. Add the sugar, 1/2 cup at the time, mix until smooth. Add the chocolate and vanilla, mix well. Spread the frosting on top of the cake. Slice and serve.