Sour Cream Chocolate Fudge Cake with Chocolate Buttercream

by olga

Servings:

INGREDIENTS

4 eggs
1 1/4 cups sugar
1 cup chopped walnuts
1/2 cup flour
4 tablespoons cocoa
1 teaspoon baking powder
1/2 cup sour cream
1 teaspoon vanilla

FOR THE CHOCOLATE BUTTERCREAM:

1/2 cup semi-sweet chocolate chips, melted
1/4 cup butter, melted
1/2 teaspoon vanilla

INSTRUCTIONS

FOR THE CAKE: Place all the ingredients in a food processor and blend for 30 seconds, or until the nuts are finely chopped.

Pour batter into a 10-inch buttered springform pan and bake in a 350 F. oven for about 30 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan.

When cool, swirl Chocolate Buttercream on the top, in a decorative fashion and frost the sides. This is a low cake, so don’t think anything went wrong. Serves 8.

FOR THE BUTTERCREAM: In a bowl, stir together melted chocolate and melted butter until blended. Stir in vanilla. Yields 3/4 cup frosting.

NOTE: If you own a microwave oven, chocolate chips and butter can be melted together by placing in a bowl and microwaving for 1 minute on high. Turn the bowl and microwave for an additional 30 seconds. Stir together until blended.

If you don’t have springform pan then use a regular 10 inch pan and put parchment paper or waxed paper to cover the bottom of cake pan. Grease and sprinkle with flour and the cake will come out.

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Tagged: cakes, desserts, fudgecake add tags

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