Ingredients for Sour Cream Chocolate Fudge Cake With Chocolate Buttercream
- 2 large eggs
- Sugar
- Walnuts
- Flour
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 cup (240ml) sour cream
- Vanilla
- Semi Sweet Chocolate Chips
- Butter
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How to Make Sour Cream Chocolate Fudge Cake With Chocolate Buttercream
- **Cake Batter:** In a food processor, combine 1 ½ cups (192g) all-purpose flour, ¾ cup (60g) unsweetened cocoa powder, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt, 1 ½ cups (300g) granulated sugar, 1 cup (240ml) sour cream, ½ cup (120ml) buttermilk, ½ cup (120ml) vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Process for 30 seconds, or until nuts (if using) are finely chopped.
- **Bake:** Pour batter into a greased 10-inch springform pan (or a regular 10-inch pan lined with parchment paper). Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool:** Let the cake cool completely in the pan before removing.
- **Frosting:** While the cake cools, prepare the frosting. In a microwave-safe bowl, combine 6 ounces (170g) semi-sweet chocolate chips and ¼ cup (57g) unsalted butter. Microwave in 30-second intervals, stirring until smooth and melted.
- **Finish Frosting:** Stir in 1 teaspoon vanilla extract. If the frosting is too thick, add 1-2 tablespoons of milk or cream to reach desired consistency.
- **Frost the Cake:** Once the cake is completely cool, frost the top and sides with the chocolate buttercream. Decorate as desired.
- **Serve:** Slice and serve. This recipe yields 8 servings.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
150g
Fat
46g
Carbs
16g
