Chocolate Sour Cream Fudge Cake
2 c All-purpose flour
2 ts Baking soda
1/2 ts Salt
1/2 c Unsalted butter; softened
2 1/4 c Brown sugar, packed
3 Eggs
4 oz Bitter chocolate
Melted and cooled 1 1/2 ts Pure vanilla
1 c Sour cream
1 c 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 1/3 of the dry
ingredients, half the sour cream, another 1/3 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.
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