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Sour Cream Fudge Cake

Written byFrancesca Zani

GATHER THE GOODS

2 cups all purpose flour

2 teapsoons baking soda

1/2 teaspoon salt

1/2 cup butter

1 cup sour cream

2 1/4 cups brown sugar

3 eggs

4 oz. German sweet chocolate, melted and cooled

1/2 teaspoon vanilla

1 cup espresso (must be cold)

MAKE IT

  1. Preheat oven to 350°. Line bottom of 2 (9×9”) pans with parchment and grease with butter.

  2. Sift together flour, baking soda, and salt.

  3. Cream together butter and sugar. Add 3 eggs to the creamed mixture until just incorporated.

  4. On low speed add chocolate to creamed mixture just until incorporated. Add the vanilla, sour cream, and flour. Contiune to mix on low speed until a few lumps remain. Add the espresso.

  5. Pour into pans and bake for 20 minutes or until the cake bounces back with a finger imprint or a toothpick inserted in the thickest part comes out clean.

Adapted from “my mama- Diane”