SOUR CREAM TOFFEE FUDGE CAKE
Sour cream cake with toffee and fudge -- what is not to like? All the ingredients go so well together! Chef Emeril shared this recipe with Good Morning America. In his new book "From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants" chef Emeril has combined his most frequently requested major dishes from his menus. Inactive prep time 30 minutes.;) Am just keeping this here so I won't misplace it.
Provided by Manami
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- CAKE:.
- Preheat the oven to 350°F Grease three 10-inch cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter; set aside.
- Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth & set aside to cool.
- In a large bowl, whisk together the sour cream and vanilla.
- Whisk in the cooled coffee mixture.
- Sift the flour, baking soda, and baking powder together onto a sheet of wax paper or into a bowl.
- In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar.
- Add the eggs one at a time, beating well after each addition.
- On low speed, add the flour mixture alternately with the coffee-sour cream mixture; beat until glossy.
- Divide the batter among the 3 prepared pans.
- Bake until a cake tester comes out clean, 30 to 35 minutes.
- Let cool completely in the pans on a wire rack.
- CHOCOLATE ICING:.
- Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat; remove from the heat.
- Put the chopped chocolate in a large bowl.
- Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth.
- Add the vanilla and almond extracts and whisk to blend.
- Cover and refrigerate until needed.
- *(The icing will keep refrigerated for up to 3 days.).
- BUTTER TOFFEE:.
- Line a baking sheet with parchment or wax paper.
- Combine the butter, granulated sugar, and brown sugar in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves.
- Continue to cook until the mixture reaches 300° F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles); be very careful not to allow the mixture to boil.
- Remove from the heat, add the vanilla, and stir.
- Pour onto the prepared sheet and let cool completely.
- Crack the toffee into large shards with a rolling pin.
- Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin.
- **(Store in an airtight container until ready to use).
- ASSEMBLY:.
- Remove the cakes from the pans and peel off the parchment paper.
- Using a long serrated knife, trim off the rounded top from each to make a flat surface.
- Place the first cake layer on a cake plate or stand.
- Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee.
- Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee.
- Place the third layer upside-down on top.
- Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake.
- Serve & enjoy!
Nutrition Facts : Calories 2796.6, Fat 223.5, SaturatedFat 138.8, Cholesterol 580.9, Sodium 452.1, Carbohydrate 226.2, Fiber 28.8, Sugar 133.3, Protein 32.2
OLD FASHIONED SOUR CREAM FUDGE CAKE
Make and share this Old Fashioned Sour Cream Fudge Cake recipe from Food.com.
Provided by Shar-on
Categories Dessert
Time 1h10m
Yield 1 9" layer cake
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350 degF.
- Sift tog.
- flour, baking soda and salt, set aside.
- Cream butter, then add brown sugar and continue beating for 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and chocolate.
- Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
- Add boiling water, blending well (batter will be thin).
- Pour into 2 greased and floured 9" round layer cake pans.
- Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
- Cool in pans for 10 minutes; remove and finish cooling on racks.
- Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
- Blend; then beat at medium speed of electric mixer for 2 minutes.
- Chill until of spreading consistency.
- Carefully ice cake (cake crumb is very tender).
- You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.
Nutrition Facts : Calories 7976.7, Fat 376.6, SaturatedFat 228.3, Cholesterol 1435.2, Sodium 5654.7, Carbohydrate 1162.4, Fiber 43.8, Sugar 834.6, Protein 89.6
OLD FASHIONED FUDGE CAKE
A dense, moist chocolate cake made from scratch. Can be doubled without any problems.
Provided by RITA610
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
- Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.
- Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 421.7 calories, Carbohydrate 52.6 g, Cholesterol 80.2 mg, Fat 23.3 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 14.3 g, Sodium 73.2 mg, Sugar 33.6 g
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