Sour Cream Fudge Cake Recipes

SOUR CREAM TOFFEE FUDGE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• 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.
• Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth. Set aside and cool.
• In a large bowl, whisk together the sour cream and vanilla. Whisk in the cooled coffee mixture.
• Sift the flour, baking soda, and baking powder together onto a sheet of waxed paper or into a bowl.
• 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.
• 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.
• 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.
• Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat. Remove from the heat.
• 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.)
• Line a baking sheet with parchment or wax paper.
• Combine the butter, granulated sugar, brown sugar, and cream in a medium heavy saucepan 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).
• Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.
• 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.

SOUR CREAM FUDGE CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour two 9" round cake pans.
• In a medium bowl, whisk together the cocoa powder, coffee, sour cream, and vanilla. It will make a gorgeous shiny fudge.
• In a large bowl beat the butter until smooth and shiny. Add the sugars and continue beating until fluffy, and then beat in the eggs one at a time, mixing between each addition.
• In another bowl whisk together the flour, baking soda and salt. Add it to the butter in thirds, alternating with the fudge mixture, scraping down the bowl several times as you go.
• Divide the batter between the two prepared cake pans and bake for 25 - 30 mins. A pick inserted into the center will come out clean.
• Let the cakes cool before turning them out on a wire rack to cool completely.
• To make the chocolate buttercream, beat the butter until smooth. Whisk together the powdered sugar and cocoa powder. Add it a cup at a time to the butter, mixing well in between each addition. When the mixture is too dry to add any more of the powdered sugar, add the vanilla and milk, and sprinkle in the salt. Add the remaining powdered sugar/cocoa and beat the frosting on high until fluffy and smooth. If it seems too thick you can add just a little more milk.
• Stack and frost the cooled cakes, slice and serve.

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.

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.

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.
• 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!

SOUR CREAM TOFFEE FUDGE CAKE

Steps:

• CAKE:.
• Preheat the oven to 350°F Grease three 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.
• Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth & set aside to cool.
• In a large bowl, whisk together the sour cream and vanilla.
• Whisk in the cooled coffee mixture.
• Sift the flour, baking soda, and baking powder together onto a sheet of wax paper or into a bowl.
• In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar.
• Add the eggs one 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.
• Divide the batter among the 3 prepared pans.
• Bake until a cake tester comes out clean, 30 to 35 minutes.
• Let cool completely in the pans on a wire rack.
• CHOCOLATE ICING:.
• Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat; remove from the heat.
• 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.).
• BUTTER TOFFEE:.
• Line a baking sheet with parchment or wax paper.
• Combine the butter, granulated sugar, and brown sugar in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves.
• Continue to cook until the mixture reaches 300° 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.
• Remove from the heat, add the vanilla, and stir.
• Pour onto the prepared sheet and let cool completely.
• 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).
• ASSEMBLY:.
• 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 & enjoy!