Sour Cream Chocolate Fudge Cake with Chocolate Buttercream
Indulge in the decadence of a **Sour Cream Chocolate Fudge Cake with Chocolate Buttercream**, a dessert that redefines rich and moist. This luscious cake combines the tangy creaminess of sour cream with the bold depth of cocoa, creating layers of fudge-like perfection. Infused with hot coffee for an extra layer of flavor and fluffy texture, each bite melts in your mouth. Topped with a velvety chocolate buttercream frosting that's whipped to airy perfection, this cake strikes the perfect balance of sweetness and indulgence. Whether you're celebrating a special occasion or simply satisfying a chocolate craving, this crowd-pleaser is as stunning as it is irresistible. Perfect for dinner parties, birthdays, or any time you deserve a treat, this dessert will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 400 grams granulated sugar
- 100 grams brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 240 grams sour cream
- 280 grams all-purpose flour
- 75 grams unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 240 ml hot coffee
- 400 grams powdered sugar
- 200 grams unsalted butter (for frosting)
- 50 grams unsweetened cocoa powder (for frosting)
- 60 ml heavy cream
- 1.5 teaspoons vanilla extract (for frosting)
- 0.25 teaspoons salt (for frosting)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, beat 230 grams of unsalted butter with the granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream until the batter is smooth.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients, alternating with the hot coffee, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the chocolate buttercream frosting. In a large bowl, beat 200 grams of unsalted butter until smooth and creamy.
Add the powdered sugar and cocoa powder gradually, mixing on low speed until incorporated.
Increase the speed to medium and beat in the cream, vanilla extract, and salt. Continue beating until the frosting is light and fluffy.
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a layer of frosting on top.
Place the second cake layer on top and spread frosting over the top and sides of the cake. Use an offset spatula to smooth the frosting or add decorative swirls.
Slice and serve! Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Nutrition Facts
Calories |
8908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 466.8 g | 598% | |
| Saturated Fat | 278.4 g | 1392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1870 mg | 623% | |
| Sodium | 4641 mg | 202% | |
| Total Carbohydrate | 1208.9 g | 440% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 909.0 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 804 mg | 62% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 2853 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
