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Sour Cream Toffee Fudge Cake (Emeril Lagasse) Recipe

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Sour Cream Toffee Fudge Cake (Emeril Lagasse)
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Ingredients
24
Count
Nutrition
24034
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Grease 3 (10-inch) cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter. Set aside.
  3. In a bowl, place the cocoa and slowly add the hot coffee, whisking until smooth. Set aside to cool.
  4. In a large bowl, whisk together the sour cream and vanilla. Whisk in the cooled coffee mixture.
  5. Onto a sheet of waxed paper or into a bowl, sift the flour, baking soda, and baking powder together.
  6. In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar. Add the eggs 1 at a time, beating well after each addition. On low speed, add the flour mixture alternately with the coffee-sour cream mixture. Beat until glossy.
  7. Divide the batter among the 3 prepared pans. Bake a cake tester comes out clean, 30 to 35 minutes. Let cool completely in the pans on a wire rack.
  8. Remove the cakes from the pans and peel off the parchment paper. Using a long serrated knife, trim off the rounded top from each to make a flat surface. Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee. Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee. Place the third layer upside-down on top. Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake. Serve.
  9. Chocolate Icing:
  10. In a large saucepan, combine the cream, butter, cocoa, and corn syrup and bring to a simmer over medium heat. Remove from the heat.
  11. Put the chopped chocolate in a large bowl. Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth. Add the vanilla and almond extracts and whisk to blend. Cover and refrigerate until needed. (The icing will keep refrigerated for up to 3 days.)
  12. Yield: about 8 cups
  13. Butter Toffee:
  14. Line a baking sheet with parchment or waxed paper.
  15. In a medium heavy saucepan, combine the butter, granulated sugar, brown sugar and cream and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture reaches 300 degrees F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles); be very careful not to allow the mixture to boil.
  16. Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.
  17. Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to use.
  18. Yield: 4 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 24034.24 Kcal (100627 kJ)
Calories from fat 17421.21 Kcal
% Daily Value*
Total Fat 1935.69g 2978%
Cholesterol 5252.88mg 1751%
Sodium 3020.62mg 126%
Potassium 9296.85mg 198%
Total Carbs 1833.09g 611%
Sugars 1347.61g 5390%
Dietary Fiber 134.85g 539%
Protein 174.1g 348%
Vitamin C 8mg 13%
Vitamin A 17mg 566%
Iron 64.8mg 360%
Calcium 2081.7mg 208%
Amount Per 100 g
Calories 432.36 Kcal (1810 kJ)
Calories from fat 313.4 Kcal
% Daily Value*
Total Fat 34.82g 2978%
Cholesterol 94.5mg 1751%
Sodium 54.34mg 126%
Potassium 167.24mg 198%
Total Carbs 32.98g 611%
Sugars 24.24g 5390%
Dietary Fiber 2.43g 539%
Protein 3.13g 348%
Vitamin C 0.1mg 13%
Vitamin A 0.3mg 566%
Iron 1.2mg 360%
Calcium 37.4mg 208%

* 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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Recipe Tags

Weightwatchers Points

  • 641.2
    Points
  • 702
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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