Chocolate Sour Cream Fudge Cake
Yield
servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter, unsalted
softened |
|
| 2 ¼ | cups |
brown sugar
packed |
*
|
| 3 | large |
eggs
|
|
| 4 | ounces |
unsweetened chocolate
melted and cooled |
|
| 1 ½ | teaspoons |
vanilla extract
pure |
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
coffee
prepared very strong |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter, unsalted
softened |
|
| 532 | ml |
brown sugar
packed |
*
|
| 3 | large |
eggs
|
|
| 115.6 | ml/g |
unsweetened chocolate
melted and cooled |
|
| 7.5 | ml |
vanilla extract
pure |
|
| 237 | ml |
sour cream
|
|
| 237 | ml |
coffee
prepared very strong |
|
Directions
Sift together flour, baking soda and salt.
Beat butter, sugar and eggs for 5 minutes in the bowl of an electric mixer until very light and fluffy.
Beat in chocolate and vanilla.
Stir in about ⅓ of the dry ingredients, half the sour cream, another ⅓ of the dry ingredients, the rest of the sour cream, and finally the remainder of the dry ingredients.
Stir JUST until mixed.
Stir in hot coffee, and pour into two 9 inch square pans greased and lined with waxed paper.
Strike each pan on the edge of the counter or drop several times onto the floor from a height of 6 inches to release air bubbles.
Bake at 350℉ (180℃) F for 35 minutes.
Cool pans on a wire rack for 15 minutes.
Run a knife around the edge, turn out, and cool completely.
