Sour Cream Toffee Fudge Cake Recipes

SOUR CREAM FUDGE CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour two 9" round cake pans.
• In a medium bowl, whisk together the cocoa powder, coffee, sour cream, and vanilla. It will make a gorgeous shiny fudge.
• In a large bowl beat the butter until smooth and shiny. Add the sugars and continue beating until fluffy, and then beat in the eggs one at a time, mixing between each addition.
• In another bowl whisk together the flour, baking soda and salt. Add it to the butter in thirds, alternating with the fudge mixture, scraping down the bowl several times as you go.
• Divide the batter between the two prepared cake pans and bake for 25 - 30 mins. A pick inserted into the center will come out clean.
• Let the cakes cool before turning them out on a wire rack to cool completely.
• To make the chocolate buttercream, beat the butter until smooth. Whisk together the powdered sugar and cocoa powder. Add it a cup at a time to the butter, mixing well in between each addition. When the mixture is too dry to add any more of the powdered sugar, add the vanilla and milk, and sprinkle in the salt. Add the remaining powdered sugar/cocoa and beat the frosting on high until fluffy and smooth. If it seems too thick you can add just a little more milk.
• Stack and frost the cooled cakes, slice and serve.

BAKED FUDGE CAKE

Steps:

• Preheat the oven to 425 degrees. Butter a 9-inch springform pan. Line the bottom with a round of waxed or parchment and butter the paper.
• In a 2 1/2 or 3-quart saucepan over medium-low heat, melt the chocolate and butter together, stirring until chocolate is about half melted. Remove the pan from the heat and stir until melted and the mixture is smooth. Set aside to cool for a few minutes.
• Meanwhile, in a large mixing bowl, use a hand held or stationary electric mixer to begin beating the eggs at medium-low speed until frothy, then raise the speed to high and beat the eggs until they are light in color, thick, fluffy and about tripled in volume, about 5 minutes. Beat in the flour and espresso powder. Stir about 1/4 of the egg mixture into the chocolate to lighten it, then fold the chocolate mixture into the eggs in the mixing bowl.
• Spoon the batter into the pan. Bake for 17 minutes. Cool the pan on a rack for about 10 minutes, then refrigerate until just firm enough to cut, about 30 minutes. (At this point, the cake will be firm and fudgy about 1/3 of the way to the center, and softly set like a mousse in the center.) The dessert can also be refrigerated for up to 5 days and served chilled and firm throughout, or frozen up to 1 month. Serve at cool room temperature or slightly chilled. Shortly before serving, whip the cream to firm peaks.

SOUR CREAM TOFFEE FUDGE CAKE

Steps:

• CAKE:.
• Preheat the oven to 350°F Grease three 10-inch cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter; set aside.
• Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth & set aside to cool.
• In a large bowl, whisk together the sour cream and vanilla.
• Whisk in the cooled coffee mixture.
• Sift the flour, baking soda, and baking powder together onto a sheet of wax paper or into a bowl.
• In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar.
• Add the eggs one at a time, beating well after each addition.
• On low speed, add the flour mixture alternately with the coffee-sour cream mixture; beat until glossy.
• Divide the batter among the 3 prepared pans.
• Bake until a cake tester comes out clean, 30 to 35 minutes.
• Let cool completely in the pans on a wire rack.
• CHOCOLATE ICING:.
• Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat; remove from the heat.
• Put the chopped chocolate in a large bowl.
• Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth.
• Add the vanilla and almond extracts and whisk to blend.
• Cover and refrigerate until needed.
• *(The icing will keep refrigerated for up to 3 days.).
• BUTTER TOFFEE:.
• Line a baking sheet with parchment or wax paper.
• Combine the butter, granulated sugar, and brown sugar in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves.
• Continue to cook until the mixture reaches 300° F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles); be very careful not to allow the mixture to boil.
• Remove from the heat, add the vanilla, and stir.
• Pour onto the prepared sheet and let cool completely.
• Crack the toffee into large shards with a rolling pin.
• Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin.
• **(Store in an airtight container until ready to use).
• ASSEMBLY:.
• Remove the cakes from the pans and peel off the parchment paper.
• Using a long serrated knife, trim off the rounded top from each to make a flat surface.
• Place the first cake layer on a cake plate or stand.
• Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee.
• Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee.
• Place the third layer upside-down on top.
• Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake.
• Serve & enjoy!

OLD FASHIONED SOUR CREAM CHOCOLATE FUDGE CAKE WITH ICING

Steps:

• Preheat Oven to 350°.
• CAKE:.
• Butter a 9x13 cake pan with 1 tbs of butter and set aside.
• Dissolve the coffee powder in the hot water and let cool.
• In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
• In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
• Add the sour cream and mix well.
• In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
• Beat in the melted chocolate, dissolved coffee, and vanilla.
• Spread the batter into the prepared pan.
• Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
• Cool on a large wire rack for about 10 minutes.
• Carefully run a knife around the edges of cake, invert onto rack to cool completely.
• ICING:.
• Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
• On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
• Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
• Spread about 1/2 of the icing over the cake, it will be a generous amount.
• Top with the top half of the cake, cut side down.
• Spread the remaining icing over the top and sides of cake.
• Sprinkle with powdered sugar to garnish if desired.

SOUR CREAM FUDGE

Steps:

• Grease 8-inch square pan with butter. In 2-quart heavy saucepan, stir together sugar, corn syrup, sour cream, 2 tablespoons butter and the salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Cool without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.)
• Add vanilla, pecans and cherries. Beat vigorously and continuously with wooden spoon 5 to 10 minutes or until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Store in airtight container at room temperature.

"TOP TIER" DEVIL'S FOOD CAKE WITH SOUR CREAM-FUDGE FROSTING

Steps:

• Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in buttermilk.
• Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.
• Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.
• Place chocolate in large metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Let frosting stand at room temperature until thick enough to spread, about 20 minutes.
• Using serrated knife, trim top of cakes to make level. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with second cake layer, cut side down. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with third cake layer, cut side up. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with remaining cake layer, cut side down. Spread 1/3 cup frosting over top and sides. Chill until frosting is set, about 30 minutes. Keep remaining frosting at room temperature.
• Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.
• Arrange roses atop cake and serve.

OLD FASHIONED SOUR CREAM FUDGE CAKE

Steps:

• Cake: Preheat oven to 350 degF.
• Sift tog.
• flour, baking soda and salt, set aside.
• Cream butter, then add brown sugar and continue beating for 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla and chocolate.
• Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
• Add boiling water, blending well (batter will be thin).
• Pour into 2 greased and floured 9" round layer cake pans.
• Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
• Cool in pans for 10 minutes; remove and finish cooling on racks.
• Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
• Blend; then beat at medium speed of electric mixer for 2 minutes.
• Chill until of spreading consistency.
• Carefully ice cake (cake crumb is very tender).
• You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.