Chocolate Sour Cream Fudge Cake Recipes

OLD FASHIONED SOUR CREAM FUDGE CAKE

Steps:

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

OLD FASHIONED SOUR CREAM CHOCOLATE FUDGE CAKE WITH ICING

Steps:

• Preheat Oven to 350°.
• CAKE:.
• Butter a 9x13 cake pan with 1 tbs of butter and set aside.
• Dissolve the coffee powder in the hot water and let cool.
• In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
• In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
• Add the sour cream and mix well.
• In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
• Beat in the melted chocolate, dissolved coffee, and vanilla.
• Spread the batter into the prepared pan.
• Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
• Cool on a large wire rack for about 10 minutes.
• Carefully run a knife around the edges of cake, invert onto rack to cool completely.
• ICING:.
• Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
• On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
• Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
• Spread about 1/2 of the icing over the cake, it will be a generous amount.
• Top with the top half of the cake, cut side down.
• Spread the remaining icing over the top and sides of cake.
• Sprinkle with powdered sugar to garnish if desired.

SOUR CREAM FUDGE LAYER CAKE WITH CHOCOLATE RUM FROSTING

Steps:

• Preheat oven to 350°F (180°C). Line two 9-inch round cake pans with parchment paper. Butter pans well and dust with cocoa powder, shaking out excess.
• Combine coffee and chopped chocolate in a large glass bowl and microwave at high for 1 to 2 minutes or until piping hot and chocolate is melted. Whisk in rum until smooth. Let cool to room temperature.
• Place sour cream in a bowl and stir in baking soda and salt.
• Cream butter and sugar in a large bowl using an electric mixer until fluffy. Beat in eggs, one at a time, until incorporated. Beat in chocolate mixture until smooth. Beat in half the flour alternately with half the sour cream mixture, beat in remaining flour and sour cream mixture to make a smooth batter. Spread evenly in prepared pans.
• Bake on rack in middle of oven for 35 to 40 minutes or until cake feels firm in the centre and edges begin to pull away from sides. Leave in pans for 5 minutes, then turn out onto wire racks to cool. Cake layers can be wrapped well in plastic wrap, then foil and frozen for up to 1 month.
• For frosting, sift icing sugar and cocoa powder together through a fine sieve into a large bowl. Beat in butter and rum using an electric mixer, starting at a slow speed, until smooth. Beat in enough sour cream to make a smooth spreadable frosting.
• Arrange one cake layer on a large plate and spread with some of the frosting. Top with second cake and spread tops and sides with remaining frosting.

SOUR CREAM SUGAR COOKIE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Spread into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Spread frosting over top. Decorate with optional toppings as desired.

EASY CHOCOLATE FUDGE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
• Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
• Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
• To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
• Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

CHOCOLATE SOUR CREAM FUDGE SNACK CAKE

Steps:

• Set oven to 350 degrees.
• Grease an 8 x 8-inch baking pan.
• Set oven rack to second-lowest position.
• Sift the first 8 ingredients in a large bowl.
• In a small bowl, whisk together sour cream, melted butter, egg and vanilla.
• Add the sour cream mixture to the dry ingredients, and beat with a wooden spoon or a whisk until just combined.
• Add in chocolate chips and walnuts; mix to combine.
• Transfer the batter into prepared baking pan.
• Bake for about 35-45 minutes, or until cake tests done.

SOUR CREAM FUDGE LAYER CAKE WITH CHOCOLATE RUM FROSTING

Steps:

• Preheat oven to 350.
• Two 9 inch round pans; line bottoms with parchment paper. Butter pans well and dust with cocoa powder; shake out excess.
• CAKE.
• Combine coffee with chocolate in large glass bowl and microwave on high 1-2 min until very hot and chocolate has melted.
• Whisk in rum until smooth.
• Cool to room temperature.
• Place sour cream in smaller bowl and add soda and salt, stir.
• Cream butter and sugar in a large bowl until fluffy.
• Beat in eggs one at a time.
• Beat in chocolate mixture until smooth.
• Beat in 1/2 flour, 1/2 sour cream; repeat. Make a smooth batter.
• Spread evenly in prepared pans.
• Bake on middle rack for 35-40 minutes or until cake feels firm in the centre and the edges begin to pull away from the sides.
• Cool on racks for 5 minutes, turn out onto wire racks to cool.
• Cakes can be plastic wrapped and frozen for 1 month at this stage or continue on with frosting.
• FROSTING.
• Sift sugar and cocoa into a large bowl.
• Beat in butter and rum, start at low speed, until smooth.
• Beat in enough milk or sour cream to make a spreadable frosting.
• Frost top of one cake, then top with other cake. Frost sides and then the top of the cake. Decorate with chocolate curls or raspberries or eat it just as it is!
• Enjoy!