Decadent Old-Fashioned Sour Cream Fudge Cake

Old-Fashioned Sour Cream Fudge Cake

Description: Dive into a slice of nostalgia with this Old-Fashioned Sour Cream Fudge Cake. Rich, moist, and decadently chocolatey, this cake brings together the creamy tang of sour cream with a velvety chocolate frosting, making it an irresistible treat for any occasion. Perfectly suited for a dessert to impress guests or simply to indulge yourself, this recipe is a classic from lovewithrecipes.com that you’ll want to make again and again.

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Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Yield: One 9-inch layer cake

Ingredients:

For the Cake:

• 2 1/4 cups Swans Down cake flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 2 1/4 cups brown sugar, packed
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 3/4 cup sour cream
• 1 cup boiling water

For the Frosting:

• 5 tablespoons unsweetened chocolate, chopped
• 1 cup icing sugar
• 3 tablespoons butter
• 1/3 cup hot water
• 1 large egg (Note: if concerned about raw egg, consider using a seven-minute frosting instead)

Instructions:

1. Preheat Your Oven:
   Begin by preheating your oven to 350°F (175°C). This ensures that your oven is at the right temperature for even baking.

2. Prepare the Cake Batter:

   • Sift Dry Ingredients: In a medium bowl, sift together 2 1/4 cups of Swans Down cake flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this mixture aside to ensure that the dry ingredients are well-combined and aerated.
   • Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream 1/2 cup of softened butter until it’s light and fluffy. Gradually add 2 1/4 cups of packed brown sugar to the butter, beating the mixture for about 5 minutes until the sugar is fully incorporated and the mixture is creamy.
   • Incorporate Eggs and Vanilla: Add 3 large eggs, one at a time, beating well after each addition to ensure they are fully blended into the mixture. Stir in 1 1/2 teaspoons of vanilla extract.
   • Blend in Chocolate: Incorporate the chopped unsweetened chocolate, mixing until the chocolate is fully melted and evenly distributed throughout the batter.
   • Combine Wet and Dry Ingredients: Alternately blend in the sifted flour mixture and 3/4 cup of sour cream, beginning and ending with the flour mixture. Do this in three additions, mixing on low speed to prevent overmixing. The batter will be quite thin at this stage.
   • Add Boiling Water: Carefully blend in 1 cup of boiling water, ensuring that the batter is smooth and well-mixed.

3. Bake the Cake:

   • Prepare Pans: Grease and flour two 9-inch round layer cake pans. This helps prevent the cake from sticking and makes for easy removal after baking.
   • Pour Batter: Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to remove any large air bubbles.
   • Bake: Place the pans in the preheated oven and bake for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean. This indicates that the cakes are fully baked and ready to be cooled.

4. Cool the Cakes:

   • Initial Cooling: Allow the cakes to cool in their pans for about 10 minutes. This makes them easier to handle and reduces the risk of breaking.
   • Finish Cooling: Carefully remove the cakes from the pans and transfer them to wire racks to cool completely. Cooling on racks helps prevent the cakes from becoming soggy.

5. Prepare the Frosting:

   • Melt Chocolate and Combine Ingredients: In a heatproof bowl, combine 5 tablespoons of chopped unsweetened chocolate with 1 cup of icing sugar, 3 tablespoons of butter, and 1/3 cup of hot water. Place the bowl over a pot of simmering water (double boiler method) and stir until the chocolate is melted and the mixture is smooth.
   • Beat and Chill: Add 1 large egg to the chocolate mixture. Beat the frosting at medium speed using an electric mixer for about 2 minutes. Chill the frosting until it reaches a spreading consistency. This will make it easier to apply to the cake.

6. Frost the Cake:

   • Apply Frosting: Once the cakes are completely cooled and the frosting is ready, carefully ice the cake. Since the cake crumb is very tender, handle with care to avoid breaking the layers. If you prefer a different frosting, such as a seven-minute frosting, you can substitute that instead.

Enjoy this Old-Fashioned Sour Cream Fudge Cake with a cup of coffee or tea, or as a special treat for any occasion. Its rich chocolate flavor and moist texture make it a delightful choice for any dessert table. Happy baking!

Keywords: Classic dessert, Chocolate cake, Moist cake, Sour cream cake, Fudge cake