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Sour Cream-fudge Layer Cake With Chocolate Butter ... Recipe

Sour Cream-fudge Layer Cake With Chocolate Butter ... Recipe

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Sour Cream-fudge Layer Cake With Chocolate Butter ...

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Ingredients:

Serving

sour cream fudge layer cake
1 cup natural cocoa powder
2 tsp instant espresso powder
1 cup boiling water
2 tsp vanilla extract
1/2 cup sour cream
16 tbsp unsalted butter (2 sticks), softened
1 3/4 cups granulated sugar
2 large eggs , at room temperature
1 1/4 cups unbleached all-purpose flour
3/4 tsp baking soda
1/2 tsp table salt
chocolate butter icing
9 oz bittersweet chocolate , or semisweet
8 tbsp unsalted butter (1 stick)
1/3 cup light corn syrup

Directions:

Note: Sour cream gives this cake its smooth, rich chocolate taste with a dense yet melting texture, almost like fudge. An equally intense chocolate icing stands up to the rich cake. Since this batter rises higher, make sure to use 9-by-1 1/2-inch round cake pans. It is best not to refrigerate this cake, but if you do, cut it while cold, then let slices come to room temperataure before serving.
1. For the Cake: Adjust oven rack to center position and heat oven to 350 degrees. Grease two 9-by-1 1/2-inch round baking pans with shortening. Line pan bottoms with waxed or parchment paper; grease paper as well. Dust pans with flour; tap out excess.
2. Mix cocoa and instant coffee in small bowl; add boiling water and mix until smooth. Cool to room temperature, then stir in vanilla and sour cream.
3. Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in sugar; beat until mixture is fluffy and almost white, 3 to 5 minutes. Add eggs one at a time, beating 1 full minute after each addition.
4. Whisk flour, baking soda and salt in medium bowl. With mixer on lowest speed, add about 1/3 of dry ingredients to batter, followed immediately by about 1/3 of cocoa mixture; mix until ingredients are almost incorporated into batter. Repeat process twice more. When batter appears blended, stop mixer and scrape bowl sides with rubber spatula. Return mixer to low speed; beat until batter looks satiny, about 15 seconds longer.
5. Divide batter evenly between pans. With rubber spatula, run batter to pan sides and smooth top. Bake cakes until they feel firm in center when lightly presesd anad skewer comes out clean or with just a crumb or two adhering, 23 to 30 minutes. Tranfer pans to wire racks; cool for 20 minutes. Run knife around perimeter of each pan, invert cakes onto racks, and peel off paper liners. Reinvert cakes onto additional racks; cool completely before frosting.
6. For the Icing: Melt the chocolate and butter in a medium bowl set over pan of almost-simmering water. Stir in corn syrup. Set bowl of chocolate mixture over a larger bowl of ice water, stirring occasionally, until the frosting is just thick enough to spread. Apply icing onto first cake layer and spread with a long metal spatula, top with second cake layer, top second layer with icing, spread and then ice sides. Serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	564.61 Kcal (2364 kJ)
Calories from fat	257.17 Kcal
		% Daily Value*
Total Fat	28.57g	44%
Cholesterol	99.03mg	33%
Sodium	318.09mg	13%
Potassium	195.64mg	4%
Total Carbs	75.61g	25%
Sugars	58.85g	235%
Dietary Fiber	1.6g	6%
Protein	5.07g	10%
Vitamin C	0.1mg	0%
Vitamin A	0.3mg	9%
Iron	1.2mg	7%
Calcium	71.3mg	7%

Amount Per 100 g
Calories	351.38 Kcal (1471 kJ)
Calories from fat	160.05 Kcal
		% Daily Value*
Total Fat	17.78g	44%
Cholesterol	61.63mg	33%
Sodium	197.96mg	13%
Potassium	121.76mg	4%
Total Carbs	47.06g	25%
Sugars	36.62g	235%
Dietary Fiber	1g	6%
Protein	3.16g	10%
Vitamin C	0.1mg	0%
Vitamin A	0.2mg	9%
Iron	0.8mg	7%
Calcium	44.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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