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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This is a chocolate lovers to die for kind of recipe. Ingredients:
1 cup all-purpose four |
3/4 cup sugar |
1/4 cup cocoa ( i used hershey's cocoa) |
1 1/2 teaspoons powdered instant coffee |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup ( 1 stick ) butter or margarine, softened |
3/4 cup dairy sour cream |
1 egg |
1/2 teaspoon vanilla extract |
--------fudge nut glaze |
1/2 cup whipping cream |
1/4 cup sugar |
1 tablespoon butter |
1 1/2 teaspoons light corn syrup |
1/3 cup semi-sweet chocolate chips |
3/4 cup chopped hazelnuts |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350.F
2. Grease a 9-inch round baking dish pan; line bottom with wax paper. Grease paper; flour paper and sides of pan.
3. Stir together flour, sugar, cocoa, instant coffee, baking soda and salt in a large bowl. Add butter, sour cream, egg and vanilla; beat on low speed of mixer until blended. Increase sped to medium; beat minutes. Pour batter into prepared pan.
4. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; gently peel off wax paper. Cool completely.
5. -Fudge nut glaze-
6. Combine whipping cream, sugar, butter, light corn syrup and chocolate chips in a small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Cook, stirring constantly, 5 minutes. Remove room heat. Cool 10minutes; stir in hazelnuts and vanilla.
7. Place cake on serving plate; pour glaze evenly over cake, allowing some to run down sides. Refrigerate until glaze is firm, about 1 hour.
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