📖 Recipe
Alton Brown's Fudge Cake
adapted from I'm Just Here for More Food (affiliate link)
Ingredients
- 8 tablespoons butter
- 2 ¼ cups brown sugar
- 3 eggs
- 1 ½ teaspoons vanilla
- 3 oz unsweetened baking chocolate (3 squares - I think I used a combination of Ghiradelli's and Baker's chocolate)
- 2 ¼ cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup sour cream (8 oz)
- 1 cup boiling water (I think mine was just hot, and not boiling)
Frosting
- 6.5 oz semisweet chocolate (about 1 cup - I think I used a combination of Ghiardelli's and Baker's Chocolate)
- ½ cup whipping cream
- 16 tablespoons butter (2 sticks)
- 2 ½ cups powdered sugar
Instructions
- Grind chocolate in food processor until powdered. Add flour, baking soda, and salt and pulse until completely combined, then set aside.
- Beat together eggs and vanilla, and set aside.
- With an electric mixer, cream butter briefly, then add brown sugar at medium speed. Reduce speed and add egg mixture. Alternate additions of flour mixture and sour cream, beginning and ending with flour. With mixer on low speed, slowly add boiling water until batter is thoroughly mixed. Batter will be thin.
- Pour into floured and greased pan 9x3 inch deep round pan or 9x13 inch rectangle pan (use parchment paper if you like). Bake at 350F for 30 minutes, then reduce temperature to 300F and bake for another 30 minutes. Cake should be done when toothpick inserted halfway between center and edge is clean. (Alton says that the center would be gooey but will continue to cook when cake is removed from oven.) I baked a 9 inch round pan for an extra 15-20 minutes.
- Cool for 15 minutes in pan, then turn out to cooling rack.
Frosting
- For frosting, melt together chocolate, cream, and butter in a saucepan over medium heat and stir until smooth. Remove from heat and beat in powdered sugar with a hand mixer (affiliate link). Once sugar is blended, place saucepan in a bowl of ice and whip with hand mixer (affiliate link) until frosting lightens and holds it shape.
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