How To make Chocolate Sour Cream Fudge Cake

Chocolate Sour Cream Pound Cake w/ Decadent Chocolate Glaze

This recipe is equal parts easy to make and absolutely delicious!

My chocolate sour cream pound cake is incredibly moist and topped with the most decadent chocolate glaze.

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My husband hates CHOCOLATE CAKE but LOVED this one!

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If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.

INGREDIENTS:

Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water

Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.

IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)

Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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Electronic Kitchen Scale -
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NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

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Chocolate Sour Cream Pound Cake | Chocolate Pound Cake Recipe

This chocolate sour cream pound cake is moist, chocolaty, and easy to make. It's topped with a silky smooth chocolate ganache that makes this cake irresistible.

Recipe:

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Sour cream Chocolate Cake in Tiered Pan

How to make the Perfect Chocolate cake - Rich, dense moist cake recipe with Ganache Buttercream

This Chocolate cake is the PERFECT cake for carving and building 3D cakes as well as one of the most delicious chocolate cakes you'll ever have for a classic layered cake too! 
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I'm finally sharing my perfect chocolate cake recipe - This is always a favorite of my clients, family and friends.

This cake plays a staring roll over at Working with Lemons Matilda The Musical - Revolting Children music video

PERFECT CHOCOLATE CAKE RECIPE
8 oz unsweetened chocolate
4 C sugar (3 3/4 C for high altitude)
3 C flour (3 1/4 C for high altitude)
1 1/2 tsp baking soda (1 1/4 tsp for high altitude)
1 tsp salt
2 C HOT water with 10 tsp coco powder dissolved in it (2 1/4 C water for high altitude)
1 C sour cream OR greek yogurt
1 C vegetable oil
4 Lrg eggs lightly beaten
Preheat the oven to 345
Prepare three 8 or 9 inch round cake pans (if doing 8 inch pans I suggest 3 inches tall pans, or four of the 2 inch tall 8 inch pans) I use parchment paper circles on the bottom and a non stick spray on the sides
Melt the baking chocolate in double broiler (or in a bowl over a simmering pot of water) then let it cool.
In a large bowl, or bowl of a mixer add the sugar, flour, soda and salt and whisk together.
In a separate bowl (or a large glass measuring cup) mix the hot water and cocoa
Then add the sour cream and oil and whisk.
Add the wet mixture in a stream to the dry ingredients and mix until blended.
Add the lightly beaten eggs and beat.
Add the cooled melted chocolate and mix until uniform in color.
Bake at 345 40-45 mins (raise the heat by 25 degrees and lower the time by 5 mins for high altitude)

CHOCOLATE GANACHE BUTTERCREAM
20 oz chocolate chopped
1 1/2 C cream
2 tbsp corn syrup (stabilizing)
2 C butter – slightly softened
1-2 C powdered sugar
Place the chocolate into a large bowl
in a saucepan heat the cream and corn syrup - until just about to simmer
Pour it over the chocolate and let it sit for 5 mins - then stir
Let the ganache cool to room temp
Beat butter and add 1 C powdered sugar
add more if needed to achieve a thick buttercream
pour the ganache into the buttercream and beat.
Chill for 5-19 mins n the fridge, beat again, chill, beat, chill, beat - until your happy with the thickness

ALL THE CAKES USING THIS RECIPE
Tomatoa – Moana
Standing Lego Batman cake
Pikmin Cake
Doctor Strange Cake
Minion cake
Tinkerbell Gruff Cake
Carved Pumpkin Cake
Batman v Superman
Better than anything trifle

ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making

CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com

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Lift me up Song by zhanic at Pond 5

Amazing Devil's Food Cake Recipe - Decadent and Delicious!

Devil's Food Cake Recipe! Incredibly moist chocolate cake recipe!

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Amazing Devil's Food Cake:

240g Milk (1 Cup)
115g Butter ( 1 Stick)
100g Unsweetened Cocoa (1 cup)
180 Sour Cream OR Greek Yogurt ( 3/4 cup)
300 g Sugar ( 1 1/2 cups)
2 Eggs
140 flour ( 1 cup)
1 tsp baking soda
1/4 tsp salt
1-2 tbsp coffee


Devil's Food Fudge Frosting:

80 unsweetened cocoa ( 3/4 cup)
1/2 tsp Salt
400g Powdered Sugar ( 3 1/4 cups )
150 soft butter ( 1 1/4 sticks, cut into small pieces)
120g Heavy Cream ( 1/2 cup)

Don't skip the salt in this frosting! It's a cross between buttercream and ganache. So it really needs the salt to balance out the sweetness.


Website with written recipe:



Enjoy!
♥

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