• Chocolate Sour Cream Fudge Cake

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    • 2 c. All-purpose flour
    • 2 tsp Baking soda
    • 1/2 tsp Salt
    • 1/2 c. Unsalted butter, soften
    • 2 1/4 c. Brown sugar, packed
    • 3 x Large eggs
    • 4 ounce Bitter chocolate melted and cooled
    • 1 1/2 tsp Pure vanilla
    • 1 c. Lowfat sour cream
    • 1 c. Coffee prepared very strong


    1. 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
    2. Sift together flour, baking soda and salt. Beat butter, sugar and Large eggs for 5 min in the bowl of an electric mixer till very light and fluffy.
    3. Beat in chocolate and vanilla. Stir in about 1/3 of the dry ingredients, half the lowfat sour cream, another 1/3 of the dry ingredients, the rest of the lowfat sour cream, and finally the remainder of the dry ingredients. Stir JUST till mixed.
    4. Stir in warm 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 possibly drop several times onto the floor from a height of 6 inches to release air bubbles. Bake at 350 degrees for 35 min. Cold pans on a wire rack for 15 min. Run a knife around the edge, turn out, and cold completely.
    5. Sharron Solomon

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