Best Fudge Cake
Submitted by lopez
Rich fudge cake made with melted unsweetened chocolate, brown sugar, and sour cream, split into four layers with whipped cream filling and chocolate mocha frosting.
YIELD
1 layered cakePREP
25 minCOOK
45 minREADY
1 hrsThis fudge cake is dark, dense, and deeply chocolate. Melted unsweetened chocolate goes straight into the batter along with brown sugar and sour cream, creating a crumb that’s moist and fudgy without being heavy. The boiling water stirred in at the end thins the batter and blooms the chocolate flavor to its fullest.
Splitting two round layers into four thin ones is what turns a good chocolate cake into a showstopper. Whipped cream filling between each layer keeps things light and creamy, while the chocolate mocha frosting on the outside adds a bittersweet, coffee-laced finish.
The batter will look impossibly thin after you add the boiling water. That’s normal. It bakes up perfectly.
Pro Tips
- Cool the melted chocolate before adding to the creamed butter and sugar. Hot chocolate will melt the butter further and change the texture of the batter.
- Alternate the flour and sour cream when mixing, starting and ending with flour. This prevents the batter from breaking and keeps the crumb tender.
- Cool completely before splitting layers. Warm cake tears when you cut horizontally. Use a long serrated knife and rotate the cake as you cut for even layers.
- Chill the assembled cake 30 minutes before serving. The frosting sets up and the layers hold together for cleaner slices.
Variations
- Single-layer sheet cake: Skip the splitting and bake in a 13×9 pan. Top with mocha frosting only for a simpler presentation.
- Peppermint fudge cake: Add peppermint extract to the whipped cream filling and garnish with crushed candy canes.
Ingredients
Directions
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Set aside to cool.
Cream softened butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Add chocolate and vanilla; mix just until blended.
Combine flour, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixure.
Stir in boiling water. Batter will be thin.
Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 350℉ (180℃) F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Split cake layers in half horizontally to make 4 layers.
Spread Whipped Cream Filling between layers; spread Chocolate Mocha Frosting on top and sides of cake.
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