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Sour Cream Fudge Cake With Fudge Cake Icing

Source of Recipe

Macklinda


List of Ingredients

Makes 1 cake, about 12 servings

1 stick plus 1 tablespoon unsalted butter, at room temperature
1/2 cups bleached all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1 1/2 cups sugar
1 cup sour cream
2 large eggs
2 ounces unsweetened chocolate, melted
1 teaspoon pure vanilla extract
2 teaspoons instant coffee
1/3 cup hot water
1/2 cup confectioner's sugar (optional garnish)
Fudge Cake Icing (recipe below)


Fudge Cake Icing

4 sticks (1 pound) unsalted butter, at room temperature
4 cups powdered sugar
12 ounces unsweetened chocolate, melted
1 teaspoon pure vanilla extract




Recipe

Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch rectangular baking pan with 1 tablespoon of butter, and set aside. Sift the flour, cornstarch, and salt onto a large sheet of wax paper and set aside. Dissolve the coffee in the water and set aside.

Cream the stick of butter and sugar in a bowl with an electric mixer on high speed, scraping down the sides as needed. Add the sour cream and mix well. Add the eggs one at a time, alternating with a third of the sifted dry ingredients, beating well after the addition of each, and scraping down the sides of the bowl. Add the melted chocolate, vanilla, and coffee and mix well. Pour the batter into the prepared pan, and bake until a tester inserted into the center comes out clean—35 to 40 minutes.

Remove the cake from the oven and cool in the pan for 10 minutes. Carefully run a knife around the edges of the cake and invert onto a cooling rack to cool completely.

Cut the cake in half horizontally, and transfer one half, cut side up, onto a serving platter. Spread half of the icing over the cake, then top with the second half, cut side down. Spread the remaining icing over the top and sides of the cake, smoothing with a thin spatula. Sprinkle powdered sugar through a fine-mesh sieve to garnish the top of the cake, if desired, and serve.


Beat the butter with an electric mixer in a large bowl until fluffy. Add the sugar, 1/2 cup at a time, mixing until smooth. Add the chocolate and vanilla and mix well.

If not using immediately, put the frosting in a bowl and cover tightly with plastic wrap until ready to use.

Beat the butter with an electric mixer in a large bowl until fluffy. Add the sugar, 1/2 cup at a time, mixing until smooth. Add the chocolate and vanilla and mix well.

If not using immediately, put the frosting in a bowl and cover tightly with plastic wrap until ready to use.