Sour Cream Fudge Layer Cake with Chocolate Rum Frosting
Indulge in the ultimate dessert decadence with this Sour Cream Fudge Layer Cake with Chocolate Rum Frosting, a rich and moist cake that’s perfect for any celebration or special occasion. This show-stopping recipe combines the velvety texture of sour cream-infused chocolate cake layers with the bold, luxurious flavor of bittersweet chocolate and dark rum in a silky frosting. The cake’s tender crumb is achieved using hot water and cocoa powder, while the creamy frosting balances sweetness with a hint of boozy sophistication. Whether served at a dinner party or simply enjoyed as a treat, this impressive layer cake is sure to become your go-to recipe for chocolate lovers.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup cocoa powder (unsweetened)
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 3 pieces large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1 cup hot water
- 8 ounces bittersweet chocolate (chopped)
- 0.75 cup unsalted butter (for frosting)
- 3 cups confectioners' sugar
- 2 tablespoons dark rum
- 0.25 cup heavy cream
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and sour cream to the butter mixture in three additions, starting and ending with the dry ingredients.
Gradually mix in the hot water until the batter is smooth and well combined.
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.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To prepare the frosting, melt the chopped bittersweet chocolate and 3/4 cup butter in a heatproof bowl over a pot of simmering water, stirring until smooth. Let cool to room temperature.
In a large bowl, beat the confectioners' sugar into the cooled chocolate mixture until smooth.
Add the dark rum and heavy cream, beating until thick and spreadable. If the frosting is too thick, add a little more heavy cream, 1 teaspoon at a time, to reach the desired consistency.
Place one cake layer on a serving plate and spread a generous amount of frosting on top.
Top with the second cake layer and frost the top and sides of the cake evenly.
Serve immediately, or chill the cake until ready to serve. Let it come to room temperature before slicing for the best texture and flavor.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 72.6 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 384 mg | 8% | |
*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.
