Chocolate sour cream fudge cake

10 Servings

Ingredients

QuantityIngredient
2cupsAll-purpose flour
2teaspoonsBaking soda
½teaspoonSalt
½cupUnsalted butter; soften
cupBrown sugar, packed
3Eggs
4ouncesBitter chocolate melted and cooled
teaspoonPure vanilla
1cupSour cream
1cupCoffee prepared very strong

Directions

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@...>