Best Fudge Cake
Yield
1 layered cakePrep
25 minCook
45 minReady
1 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | ounces |
unsweetened chocolate
unsweetened squares |
|
½ | cup |
butter
or margarine, softened |
|
2 ¼ | cups |
brown sugar
firmly packed |
* |
3 | large |
eggs
|
|
1 ½ | teaspoons |
vanilla extract
|
|
2 ¼ | cups |
cake flour
sifted |
|
2 | teaspoons |
baking soda
|
|
½ | teaspoon |
salt
|
|
8 | ounces |
sour cream
|
|
1 | cup |
water
boiling |
|
1 | x |
whipped cream
or whipped topping |
* |
1 | x |
chocolate mocha frosting
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
86.7 | ml/g |
unsweetened chocolate
unsweetened squares |
|
118 | ml |
butter
or margarine, softened |
|
532 | ml |
brown sugar
firmly packed |
* |
3 | large |
eggs
|
|
7.5 | ml |
vanilla extract
|
|
532 | ml |
cake flour
sifted |
|
1E+1 | ml |
baking soda
|
|
2.5 | ml |
salt
|
|
231.2 | ml/g |
sour cream
|
|
237 | ml |
water
boiling |
|
1 | x |
whipped cream
or whipped topping |
* |
1 | x |
chocolate mocha frosting
|
* |
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.