Ingredients for Sour Cream Fudge Layer Cake With Chocolate Rum Frosting
- Strong Coffee
- Unsweetened Chocolate
- Dark Rum
- 1/2 cup sour cream
- Baking Soda
- pinch of salt
- Unsalted Butter
- Granulated Sugar
- 4 large eggs
- All Purpose Flour
- Icing Sugar
- 1/2 cup unsweetened cocoa powder
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sour Cream Fudge Layer Cake With Chocolate Rum Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sour Cream Fudge Layer Cake With Chocolate Rum Frosting
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- Cake Batter:
- In a large glass bowl, combine 1 cup of strong brewed coffee and 8 ounces of semi-sweet chocolate chips. Microwave on high for 1-2 minutes, or until chocolate is melted and smooth. Stir in 2 tablespoons of dark rum.
- Let the chocolate mixture cool to room temperature.
- In a medium bowl, combine 1/2 cup sour cream, 1/2 teaspoon baking soda, and a pinch of salt. Mix well.
- In a large bowl, cream together 1 cup (2 sticks) of unsalted butter and 2 cups of granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in the cooled chocolate mixture until fully combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour. Gradually add the flour and the sour cream mixture to the wet ingredients, alternating between the two and beginning and ending with the flour. Mix until just combined, ensuring a smooth batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the edges begin to pull away from the sides.
- Let the cakes cool in the pans for 5 minutes before inverting them onto wire racks to cool completely.
- Frosting:
- In a large bowl, sift together 2 cups of powdered sugar and 1/2 cup unsweetened cocoa powder.
- Beat in 1 cup (2 sticks) of unsalted butter and 2 tablespoons of dark rum on low speed until smooth.
- Gradually add 1/4 cup of milk or sour cream, beating until you reach your desired frosting consistency.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake, including the sides and top.
- Decorate with chocolate curls, fresh raspberries, or enjoy it as is!
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
218g
Fat
90g
Carbs
25g
