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| Sour Cream Fudge Cake with Chocolate Icing |
Sour Cream Fudge Cake with Chocolate Icing
(from The Best Recipe)Cake
1 cup cocoa powder
2 tsp. instant espresso or instant coffee
1 cup boiling water
1/2 cup sour cream
2 tsp. vanilla
1/2 lb. (2 sticks) unsalted butter, softened
1 3/4 cup sugar
2 eggs, room temperature
1 1/4 cup flour
3/4 tsp. baking soda
1/2 tsp. salt
Icing
9 oz. bittersweet or semisweet chocolate
8 Tbs. (1 stick) unsalted butter
1/3 cup light corn syrup
For the cake: Heat oven to 350 degrees. Grease two 9" cake pans with Crisco, cover bottoms of pans with wax paper round, grease with more Crisco then dust pans with flour and tap out excess.
Mix cocoa and instant coffee in a small bowl; add boiling water and mix until smooth. Cool to room temperature then mix in sour cream and vanilla.
Beat butter at medium high until smooth and shiny, about 30 seconds. Gradually sprinkle in sugar and beat until mixture is fluffy and white, 3-5 minutes. Add eggs, one at a time, beating 1 min. after each addition.
Whisk flour, baking soda, and salt in medium bowl. With mixer on low, add 1/3 of dry ingredients to batter followed by 1/3 of cocoa mixture and mix until almost incorporated. Repeat procedure twice more. Scrape down sides then mix about 30 seconds longer until batter looks satiny.
Divide batter evenly between prepared pans and spread batter to edges and smooth top. Bake cakes until they feel firm in the center when lightly pressed and cake tester comes out with minimal crumbs attached, 23-30 minutes. Transfer pans to wire rack and let cool in pans 10 minutes. Run knife around pan sides and invert cakes onto rack, removing wax paper. Reinvert cakes on to additional rack and cool completely before frosting.
For the icing: Melt chocolate and butter in top of double boiler. Stir in corn syrup. Set top of double boiler over large bowl of ice water, stirring chocolate occasionally, until icing is thick enough to spread.
Assemble and frost cake.
