Sour Cream-Fudge Layer Cake with Chocolate Butter Icing2015-02-08
- Cuisine: American
Sour cream gives this cake its smooth, rich chocolate taste with a dense yet melting texture, almost like fudge. This recipe serves 12
- Sour Cream Fudge Layer Cake
- 1 cup natural cocoa powder Cocoa, dry powder, unsweetened
- 2 tsp instant espresso powder , or instant coffee
- 1 cup boiling water Water, municipal
- 2 tsp vanilla extract Vanilla extract
- 1/2 cup sour cream Cream, sour, cultured
- 16 Tbs unsalted butter (2 sticks), softened Butter, without salt
- 1 3/4 cups granulated sugar Sugars, granulated
- 2 large eggs , at room temperature Egg, whole, raw, fresh
- 1 1/4 cups unbleached all-purpose flour Wheat flour, white, all-purpose, enriched, unbleached
- 3/4 tsp baking soda Leavening agents, baking soda
- 1/2 tsp table salt Salt, table
- Chocolate Butter Icing
- 9 oz bittersweet chocolate , or semisweet
- 8 Tbs unsalted butter (1 stick) Butter, without salt
- 1/3 cup light corn syrup Syrups, corn, light
For the Cake: Adjust oven rack to center position and heat oven to 350 degrees. Grease two 9-by-1 1/2-inch round baking pans with shortening. Line pan bottoms with waxed or parchment paper; grease paper as well. Dust pans with flour; tap out excess.
Mix cocoa and instant coffee in small bowl; add boiling water and mix until smooth. Cool to room temperature, then stir in vanilla and sour cream.
Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in sugar; beat until mixture is fluffy and almost white, 3 to 5 minutes. Add eggs one at a time, beating 1 full minute after each addition.
Whisk flour, baking soda and salt in medium bowl. With mixer on lowest speed, add about 1/3 of dry ingredients to batter, followed immediately by about 1/3 of cocoa mixture; mix until ingredients are almost incorporated into batter. Repeat process twice more. When batter appears blended, stop mixer and scrape bowl sides with rubber spatula. Return mixer to low speed; beat until batter looks satiny, about 15 seconds longer.
Divide batter evenly between pans. With rubber spatula, run batter to pan sides and smooth top. Bake cakes until they feel firm in center when lightly pressed and skewer comes out clean or with just a crumb or two adhering, 23 to 30 minutes. Transfer pans to wire racks; cool for 20 minutes. Run knife around perimeter of each pan, invert cakes on to racks, and peel off paper liners. Reinvert cakes on to additional racks; cool completely before frosting.
For the Icing: Melt the chocolate and butter in a medium bowl set over pan of almost-simmering water. Stir in corn syrup. Set bowl of chocolate mixture over a larger bowl of ice water, stirring occasionally, until the frosting is just thick enough to spread. Apply icing onto first cake layer and spread with a long metal spatula, top with second cake layer, top second layer with icing, spread and then ice sides.