Old Fashioned Sour Cream Fudge Cake

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This recipe was on the "Swans Down Cake Flour" box. They say its their best chocolate cake recipe.

Ingredients Nutrition

Directions

  1. Cake: Preheat oven to 350 degF.
  2. Sift tog.
  3. flour, baking soda and salt, set aside.
  4. Cream butter, then add brown sugar and continue beating for 5 minutes.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add vanilla and chocolate.
  7. Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
  8. Add boiling water, blending well (batter will be thin).
  9. Pour into 2 greased and floured 9" round layer cake pans.
  10. Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
  11. Cool in pans for 10 minutes; remove and finish cooling on racks.
  12. Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
  13. Blend; then beat at medium speed of electric mixer for 2 minutes.
  14. Chill until of spreading consistency.
  15. Carefully ice cake (cake crumb is very tender).
  16. You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.
Most Helpful

5 5

Superb!! This is an excellent traditional chocolate layer cake....rich, moist and deeply chocolate. The cake flour makes the crumb tender, but I didn't find the cake fragile. It cut beautifully with a serrated knife. Watch the baking time. My layers tested done at 26 minutes. I made a white chocolate ganache for between the layers and covered it with a tart raspberry filling. Frosted the sides with a chocolate buttercream icing (not the one shown with the recipe), and covered the top with a dark chocolate ganache and a thick layer of white chocolate curls.