Old Fashioned Sour Cream Chocolate Fudge Cake With

Name: Old Fashioned Sour Cream Chocolate Fudge Cake With Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 9 tablespoons butter, divided; 2 teaspoons powdered instant coffee; 1/3 cup hot water; 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cups sugar; 1 cup sour cream; 2 large eggs; 2 ounces unsweetened chocolate, melted; 1 teaspoon vanilla extract; ICING; 1 lb unsalted butter, at room temperature; 4 cups confectioners' sugar (powdered sugar); 12 ounces unsweetened chocolate, melted, cooled; 1 teaspoon vanilla; powdered sugar, garnish (optional)

Servings: persons

CAKE
9 tablespoons butter, divided
2 teaspoons powdered instant coffee
1/3 cup hot water
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1 cup sour cream
2 large eggs
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
ICING
1 lb unsalted butter, at room temperature
4 cups confectioners' sugar (powdered sugar)
12 ounces unsweetened chocolate, melted, cooled
1 teaspoon vanilla
powdered sugar, garnish (optional)

1
Preheat Oven to 350u00b0.
2
CAKE:
3
Butter a 9x13 cake pan with 1 tbs of butter and set aside.
4
Dissolve the coffee powder in the hot water and let cool.
5
In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
6
In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
7
Add the sour cream and mix well.
8
In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
9
Beat in the melted chocolate, dissolved coffee, and vanilla.
10
Spread the batter into the prepared pan.
11
Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
12
Cool on a large wire rack for about 10 minutes.
13
Carefully run a knife around the edges of cake, invert onto rack to cool completely.
14
ICING:
15
Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
16
On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
17
Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
18
Spread about 1/2 of the icing over the cake, it will be a generous amount.
19
Top with the top half of the cake, cut side down.
20
Spread the remaining icing over the top and sides of cake.
21
Sprinkle with powdered sugar to garnish if desired.

3064

kcal

Calories

165

Fat

389

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: CAKE, 9 tablespoons butter, divided, 2 teaspoons powdered instant coffee, 1/3 cup hot water, and more.

Yes, Old Fashioned Sour Cream Chocolate Fudge Cake With Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Old Fashioned Sour Cream Chocolate Fudge Cake With Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions