Old Fashioned Sour cream fudge cake

I had this a couple of times at my son’s friend’s b-day parties. His Mom was happy to share the recipe with me and all of you CC’ers. It is really moist and tasty (must be the brown sugar). Wouldn’t use it for major carving jobs and do freeze it for 30 mins before you trim or carve something flat. Do not squish down to flatten with a cake board (as you can do for WASC or other cakes). This will compress the cake and make it very gooey. You need to trim the hump. Frosting is optional, but it’s also good if you choose to use it.


Amount Ingredient 2 ¼ cups cake and pastry flour 2 tsp. Baking soda ½ cup butter, softened 2 ¼ cups firmly packed brown sugar 1/2 tsp salt 3 eggs 1 1/2 tsp vanilla 1 cup boiling water 3 ounces bakers unsweetened chocolate (melted0 1 cup sour cream (cooled)




Sift together flour, baking soda and salt; set aside. Cream butter. If you use salted butter (skip the salt). Gradually 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, one third at a time, on low speed of electric mixer. Add boiling water; blend well. (Batter will be thin.) Pour into one greased and floured, waxed paper lined 9 ½ inches layer pan. Bake at 350 degrees for 35 to 40 minutes, or until cake tester inserted into center comes out clean. Cool in pans for 10 minutes. Remove and finish cooling on racks.

5 squares Unsweetened Chocolate ½ cup butter, softened
1/3 cup water
3 cups icing sugar
1 egg
Melt chocolate with butter and water over low heat; cool. (Mixture may appear curdled.) Add icing sugar and egg. Blend; then beat on low speed of electric mixer for 2 minutes. Chill until of spreading consistency.

Alternative Frosting (Bittersweet Chocolate Frosting):
Amount is for a wedding cake therefore cut in half.

1 lb. Bittersweet chocolate, chopped ¾ cup heavy cream
3 tbsp. Unsalted butter

In medium saucepan, boil water. In medium steel bowl combine approximately 2/3 of the chocolate and cream. Place bowl over saucepan and sir frequently until melted and smooth. Remove from heat and stir in remaining chocolate until smooth. Gradually beat in butter, 1 tablespoon at a time. Let stand until cooled to room temperature.

Optional Filling: Kirsh Cream with Strawberries
250 ml. Heavy cream 250 g. chopped strawberries (about 1 ½ cups)
1 to 1 ½ tbsp. Kirsh cream or any other
fruit liquer.
Beat cream until whipped. Fold in strawberries and liquer. Slice cake horizontally into 3. Spread bottom layer with half of strawberry-cream mixture. Top with middle cake layer. Spread middle layer with remaining cream. Top with third layer.

Comments (21)


I have this exact recipe and "not chocolate cake" people LOVE it!! Is is so moist and so good. It isn't overly rich and stays good for days. If it lasts that long. Don't be tempted to change this recipe, it is perfect. It rivals the texture and moisture of a mix cake but is even better. Goes amazing with my White Chocolate Buttercream that I use on all my cakes.


Sounds yummy! I can't wait to try it. @fanofcake, I would also love the recipe for your white chocolate butter cream.


fearlessbaker- I use this to fill and frost all of my cakes. It crusts very well and you can get it perfectly smooth with a roller. I will PM you the recipe.


I would love thr recipe for the white chocolate buttercream as well. Sounds delicious! Thank you. I am also going to try this chocolate cake recipe.


If you would like the recipe for my buttercream just PM me. I do not take critiscim well and I see too many rude comments on recipes to put mine out there! :) This way I can give you the recipe and you can like it or not and I don't have to know if you thought it was terrible. :) Cristi-Tutty and Chericakes, I just sent it to you. Also, would like to add that I used DARK brown sugar in this recipe and it was amazing. It is even better at room temperature on about day 2 or 3 as the flavors develop over time. I would recommend making ahead and freezing if you can.


Lol - I know this post is supposed to be about the cake - which I intend on trying however Fanofcake I would love the recipe for your white choc buttercream as well.....I will PM you. Thanks :)


I'm not really clear on the flour.  Does the recipe use cake flour or pastry flour?  Is it 2 1/4 cups of each?


Am I understanding this right? The frosting has a raw egg in it? Is that safe? Or does it need to be heated first?


Then what does it mean?  How is the egg not raw when it says to cool the chocolate mixture first, then add Icing sugar & egg? 


sorry... my mistake! I guess I should have looked closer... I didn't even notice the egg in that frosting recipe, as I never use it. My friend gave it to me with the cake recipe. However, it's not exactly raw because you are heating it by adding the egg to the pot on the stove. If you don't want to use the one with the egg, then use the other frosting recipe ( bittersweet chocolate.) I have used it and it's really good, especially with the strawberry filling.


So you recommend adding the egg while the chocolate mixture is still warm? I'm just intrigued by this recipe. I've never heard of whole egg in frosting & I'd like to try it, but I want to get it right. Don't want to accidentally make someone sick. 


Hi gmapam,

 Personally,  I wouldn't worry too much about making someone sick, as long as you served it right away or at least refrigerated it to serve it that day.... I serve raw egg ceasar  salad dressing (and have for 25 yrs) and have never made anyone sick. But it is definitely a personal choice. And it's only for my friends and family. If this is a business you're making it for, I'd say 'no way'....

  I have never used the recipe, but from her directions, it looks like you do add it when the mixture is still warm. If you try it, I'd love to hear your feedback! Good luck!


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