Chocolate fudge cake with chocolate sour cream frosting

Recipe Marisa Curatolo, Photography Cory Aronec

Recipe Marisa Curatolo, Photography Cory Aronec



Chocolate Fudge Cake

2 1/4 cups sugar

2 eggs

1 cup mayonnaise

1 teaspoon vanilla

2 1/4 cups all-purpose flour

1 1/4 cup cocoa powder

2 1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup milk

1/2 cup strong brewed coffee

Chocolate sour cream frosting

10 ounces good quality semisweet chocolate, chopped

1/2 cup unsalted butter, room temperature

1 tablespoon corn syrup

1/2 teaspoon vanilla

1/4 cup milk

1/2 cup sour cream, room temperature


Preheat oven to 350°F. Grease two 9-inch round cake pans. Line bottoms with parchment paper; set aside.

In the bowl of electric mixer, beat sugar with eggs, 1 at a time until fluffy; beat in mayonnaise and vanilla. In another bowl, whisk together flour, cocoa, baking soda, baking powder and salt. Stir into sugar mixture alternately with milk and coffee, in 2 or 3 additions. Divide batter evenly into prepared pans. Bake 35 to 40 minutes or until skewer inserted in center comes out clean. Remove from oven and cool. Turn out onto rack and peel off paper. Cool completely.

For frosting, melt chocolate with butter in bowl over simmering water. Remove from heat and whisk in corn syrup and vanilla. Slowly whisk in milk and sour cream until smooth. Use frosting slightly soft.

To assemble cake, place one layer on serving plate and spread with 1/2 cup frosting. Top with second layer and spread frosting completely over cake. Chill covered until ready to serve.