This decadent Chocolate Fudge Cake, often called “Death by Chocolate,” is the ultimate dessert for serious chocoholics. The batter relies on a classic genoise technique, folding stiffly beaten egg whites into a rich chocolate mixture to create an incredibly tender, airy crumb that stays moist for days. The cake is baked slowly to ensure a fudgy interior, then topped with a luscious, velvety frosting made from melted chocolate and tangy sour cream. This contrast of bitter-sweet chocolate and creamy tanginess is irresistible. It’s the perfect centerpiece for birthdays, holidays, or any evening when you want to treat yourself to something truly special and indulgent.
Chocolate Fudge Cake (A. K. A. Death by Chocolate)_1
Description
This decadent Chocolate Fudge Cake, often called "Death by Chocolate," is the ultimate dessert for serious chocoholics. The batter relies on a classic genoise technique, folding stiffly beaten egg whites into a rich chocolate mixture to create an incredibly tender, airy crumb that stays moist for days. The cake is baked slowly to ensure a fudgy interior, then topped with a luscious, velvety frosting made from melted chocolate and tangy sour cream. This contrast of bitter-sweet chocolate and creamy tanginess is irresistible. It&# 226;ÂÂs the perfect centerpiece for birthdays, holidays, or any evening when you want to treat yourself to something truly special and indulgent.Ingredients
Directions
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Preheat oven to 375ðF (190ðC) and position rack in the lower third of the oven.
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Butter an 8-inch springform pan and coat the inside with powdered cocoa, tapping out excess.
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Melt Baker's semi-sweet chocolate and butter in a double boiler over hot, not boiling, water, stirring until smooth.
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In a large bowl, beat egg yolks at high speed, gradually adding 3/4 cup granulated sugar until pale yellow and thick, about 4-6 minutes.
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Add the melted chocolate mixture to the yolk mixture and beat until completely smooth.
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Stir in vanilla extract and liqueur of choice (if using) until blended.
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In a separate clean bowl, beat egg whites at high speed until soft peaks form.
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Gradually add the remaining 1/4 cup granulated sugar to the egg whites, beating until stiff but not dry peaks form.
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Gently but thoroughly fold the egg whites into the chocolate mixture in three additions.
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Pour batter evenly into the prepared pan and smooth the top.
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Bake for 15 minutes, then reduce oven temperature to 350ðF (175ðC) and bake for another 15 minutes.
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Reduce oven temperature to 250ðF (120ðC) and bake for 30 minutes longer.
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Turn off oven, prop the door open slightly, and let the cake remain inside for 30 minutes.
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Remove cake from oven, cover top with damp paper towels, and let stand for 5 minutes.
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Remove towels and cool cake completely in the pan; press down lightly on the domed top to smooth it.
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Run a knife around the edge, remove the springform ring, and transfer cake to a serving platter.
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For the frosting, melt remaining chocolate in a double boiler over hot water.
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Using a wooden spoon, mix sour cream into the melted chocolate until smooth and glossy.
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Pour the frosting over the cooled cake, spreading it evenly if necessary.
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Let the frosting cool and harden before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1365.0kcal
- % Daily Value *
- Total Fat 75.0g116%
- Saturated Fat 45.0g225%
- Cholesterol 0.0mg0%
- Sodium 60.0mg3%
- Total Carbohydrate 147.5g50%
- Dietary Fiber 27.5g111%
- Sugars 115.0g
- Protein 12.5g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
