Recipe: Sour Cream Fudge Cake
- Cake: 8 tablespoons (1 stick)
- 1 tablespoon unsalted butter, at room temperature
- 2 teaspoons powdered instant coffee
- 1/3 cup hot water
- 1−1/2 cups bleached all−purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 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
- Icing: 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 cups (about 1/2 pound) confectioners’ sugar
- 6 ounces unsweetened chocolate, melted and cooled
- 1/2 teaspoon pure vanilla extract
- 1/2 cup confectioners’ sugar for garnish (optional)
- To make the cake, preheat the oven to 350F.
- Butter a 9 X 13 X 2−inch baking pan with 1 tablespoon of the butter and set aside.
- Dissolve the coffee in the hot water and let cool.
- Sift together the flour, cornstarch, baking soda, and salt onto a large sheet of waxed paper.
- Cream the remaining 8 tablespoons 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.
- 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.
- Beat in the melted chocolate, dissolved coffee, and vanilla.
- Spread the batter in the prepared pan.
- Bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes.
- Cool on a large wire rack for 10 minutes.
- Carefully run a knife around the edges of the cake, invert onto the rack, and cool completely.
- To make the icing, beat the butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
- 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.
- If not using immediately, cover tightly with plastic wrap until ready to use.
- 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.
- Top with the top half of the cake, cut side down.
- Spread the remaining icing over the top and sides of the cake.
- Sift the 1/4 cup confectioners’ sugar through a fine wire sieve to garnish, if desired.
- Serve at room temperature.
Number of servings (yield): 4
Meal type: dessert
Culinary tradition: French