Andie Mitchell's Sour Cream Fudge Cake with Simple Chocolate Buttercream

Diet Dish

GMA Recipes Dessert
Servings:Over 8
Difficulty: Easy
Cook Time: min

Popular food blogger Andie Mitchell of "Can You Stay For Dinner" recently lost 135 pounds, chronicling her journey in her new book, "It Was Me All Along." Try one of her diet recipes for Sour Cream Fudge Cake with Simple Chocolate Buttercream below.

Ingredients

  • For the Sour Cream Fudge Cake:
  • 1 cup unsweetened cocoa powder
  • 1 cup brewed coffee (hot)
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for the pans
  • 1 cup granulated sugar
  • 1/2 cup (packed) light brown sugar
  • 3 large eggs, at room temperature
  • 1 1/2 cups all-purpose flour, plus more for the pans
  • 1 teaspoon baking soda
  • 1/2 tsp salt
  • For the Simple Chocolate Buttercream:
  • 4 cups confectioners' sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/4 cup whole milk
  • 1 teaspoon pure vanilla extract
  • Cooking Directions

    Preheat the oven to 350 F. Grease two 9-inch round baking pans with butter and line the pan bottoms with parchment paper. Grease the paper. Dust the pans with flour, and tap out the excess. Alternatively, for cupcakes, line two standard muffin tins with paper liners and spray the liners with nonstick cooking spray.

    In a small bowl, combine the cocoa powder and the brewed coffee and stir until smooth. Let cool to room temperature. Stir in the sour cream and vanilla. Set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high until smooth and shiny. Add both sugars and beat until the mixture is fluffy, about 3 minutes. Add the eggs one at a time, beating for 30 seconds after each addition.

    In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer running on low, add a third of the flour mixture to the egg mixture, followed by a third of the coca mixture. Scrape down the sides of the bowl and repeat the process twice. Continue to beat on low until the batter is fully mixed, about 20 seconds more.

    Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, about 25 to 30 minutes (18 to 20 minutes for cupcakes).

    While the cakes bake, make the buttercream. In a medium bowl, whisk together by hand the confectioners' sugar and cocoa. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on medium-high until fluffy, about 1 minute. Gradually add the sugar mixture, 1 cup at a time. Add the milk and vanilla and continue to beat on medium-high until the frosting is light and fluffy, about 3 to 4 minutes. If it is too thick, add more milk, 1 tablespoon at a time. The frosting will keep in an airtight container in the refrigerator for up to 1 week.

    Transfer the cake pans to wire racks and let cool for 20 minutes. Run a knife around the edges of each pan, invert the cakes onto the wire racks, and peel off the paper liners. Flip the cakes back over and let cool completely.

    Put one cake layer on a plate and spread the top with 1 cup of the chocolate buttercream. Put the second layer on top and spread the top and sides of the cake with the remaining buttercream. The frosted cake can be covered and stored in the refrigerator for up to 3 days.

    Reprinted from It Was Me All Along. Copyright © 2015 by Andie Mitchell. Published by Clarkson Potter, an imprint of Penguin Random House LLC.

    Recipe Summary

    Main Ingredients: unsweetened cocoa powder, coffee, sour cream, butter, sugar, flour, eggs

    Course: Dessert


     
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