by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:15 minutes Cook Time:25 minutes Total Time:40 minutes Author: Anne Carter
– Saucepan – Whisk – Measuring Cups – Heatproof Bow – Spatula – Stove
– 1 cup 142g all-purpose flour – ⅓ cup 28g cocoa powder I prefer this one – ½ teaspoon baking powder – ½ teaspoon baking soda – ¾ cup 150g granulated sugar – ¼ teaspoon salt – 1 large egg – ¼ cup 60ml sunflower oil
– ⅓ cup 80ml sour cream – ▢½ teaspoon pure vanilla extract – ▢½ cup 120ml hot coffee Chocolate Fudge frosting: – ▢⅓ cup 80ml whipping cream – ▢1 tablespoon 15ml honey – ▢pinch of salt – ▢5 oz 142g dark chocolate finely chopped – ▢¼ cup 60ml sour cream
1 Preheat oven to 350°F and line a 9-inch square cake pan with parchment paper. 2 Sift flour, cocoa, baking powder, and baking soda into a large bowl. Add sugar and salt, then whisk to blend.
3. In a medium bowl, whisk together egg, oil, sour cream, and vanilla until smooth. Pour into the dry ingredients and mix with an electric hand mixer until smooth. Gradually add hot coffee, beating until smooth. 4. Spread batter evenly in the prepared pan. Bake for 24-27 minutes until the cake springs back when pressed gently. Let it cool on a wire rack for 15 minutes, then invert to cool completely.
5. For the frosting, combine cream, honey, salt, and chopped dark chocolate in a small saucepan over low heat. Stir until melted and smooth. Pour into a bowl, add sour cream, and stir until smooth. Chill for 15 minutes until slightly thickened. 6. Frost the cooled cake with the chilled frosting and enjoy!