Chocolate sour cream fudge cake

Yield: 10 Servings

Measure Ingredient
2 cups All-purpose flour
2 teaspoons Baking soda
½ teaspoon Salt
½ cup Unsalted butter; soften
2¼ cup Brown sugar, packed
3 \N Eggs
4 ounces Bitter chocolate melted and cooled
1½ teaspoon Pure vanilla
1 cup Sour cream
1 cup Coffee prepared very strong

This rich cake is from Mendocino's CAFE BEAUJOLAIS. Chef Margaret Fox makes it for birthdays, and those adventuresome couples who want a chocolate wedding cake. It is usually served with Creme Fraiche Chocolate Frosting (recipe on separate post).

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 degrees for 35 minutes. Cool pans on a wire rack for 15 minutes. Run a knife around the edge, turn out, and cool completely.

Sharron Solomon

Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 05:20:25 -0500 From: LD Goss <ldgoss@...>

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