41
taste of
the
south
/
january
february
2013
chocolate fudge cake
Yield: approximately 12 servings
1
⁄
2
cup hot water
3
ounces unsweetened
chocolate, chopped
1
tablespoon instant coffee
powder
1
⁄
2
cup unsalted butter, softened
2
cups sugar
2
large eggs
1
teaspoon vanilla extract
2
cups sifted cake flour, such as
Swans Down
1
teaspoon baking soda
1
cup sour cream
8
ounces semisweet
chocolate, chopped
1
⁄
2
cup heavy whipping cream
1.
Preheat oven to 350°. In a
medium bowl, combine
1
⁄
2
cup hot
water, unsweetened chocolate,
and coffee. Stir until chocolate
melts and coffee powder dissolves.
Set aside.
2.
In a large bowl, beat butter
and sugar at high speed with an
electric mixer until light and fluffy.
Add eggs and vanilla, mixing to
combine. Add melted chocolate,
stirring to combine. Add flour, bak-
ing soda, and sour cream; mix just
until combined. Pour batter into a
12-
inch cast-iron skillet.
3.
Place semisweet chocolate and
cream in a microwavable bowl.
Microwave on High for 1 minute.
Let chocolate mixture sit for 5
minutes; whisk until smooth. Pour
melted chocolate over batter, and
swirl into cake with a spoon.
4.
Bake until sides pull away from
pan, approximately 30 minutes.
Serve cake warm from skillet.