Moist Chocolate Fudge Cake

• 份量: 12 servings
• 活動時間: 15 minutes
• 總時間: 40 minutes

食材

1 cup (142g) all-purpose flour

⅓ cup (28g) cocoa powder (I prefer this one)

½ tsp baking powder

½ tsp baking soda

½ cup (110g) packed light brown sugar

¼ cup (50g) granulated sugar

¼ tsp salt

1 large egg

¼ cup (60ml) liquid oil (such as canola, olive, sunflower or vegetable oil)

⅓ cup (80ml) full fat sour cream

½ tsp pure vanilla extract

½ cup (120ml) hot coffee or hot water

5 oz (142g) dark chocolate

⅓ cup (80ml) 35% heavy whipping cream

1 tbsp (15ml) honey or corn syrup

1 tbsp (14g) butter

pinch of salt

¼ cup (60ml) full fat sour cream

步驟

Preheat your oven to 350°F. Line an 8x8-inch metal baking pan or 9x9-inch square pan with parchment paper.

Make the cake. Sift flour, cocoa, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend well.

Combine egg, oil, sour cream and vanilla in a medium bowl and whisk to blend until smooth. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.

Spread batter into prepared pan and bake for 20-25 minutes until the cake springs back when pressed gently and a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.

Make the frosting. Combine cream, honey or corn syrup, butter, salt and chopped dark chocolate in a small saucepan over low heat and stir gently as the chocolate slowly melts. Keep an eye on it so that it doesn't catch at the bottom of the pan and let the chocolate melt slowly so that it emulsifies evenly. Then whisk gently until it is smooth and glossy. Be careful not to over-heat it.

Pour it into a clean bowl and add the sour cream. Stir gently with a whisk until all of the sour cream is incorporated and the mixture is smooth, then place it in the fridge for 15-20 minutes until it is cool but not until it is firm. It should be the consistency of soft pudding. Once cool, whisk vigorously for about 20 seconds to lighten it up and use immediately. Do not over-whip or it will stiffen up too much. This frosting will firm up once it cools completely and sets.