Main
Recipes
Course
Desserts
Sour Cream Toffee Fudge Cake Recipe

Sour Cream Toffee Fudge Cake Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 lb unsalted butter
3 1/2 tsp unsalted butter
2 cups unsweetened cocoa powder
2 cups hot brewed coffee (we used cuban coffee)
1 cup sour cream
1 1/2 tbsp pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
3 1/2 cups sugar
4 large eggs
4 1/2 cups heavy cream
1 1/2 cups unsalted butter
1/2 cup plus 2 tbsp unsweetened cocoa powder
1/2 cup light corn syrup
2 lbs semisweet chocolate, chopped into pieces
1 tbsp pure vanilla extract
1 tsp almond extract
8 tbsp unsalted butter
1 1/2 cups granulated sugar
1 packed cup light brown sugar
3/4 cup plus 2 tbsp heavy cream
1/2 tsp pure vanilla extract

Directions:

CAKE:.
Preheat the oven to 350°F Grease three 10-inch cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter; set aside.
Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth & set aside to cool.
In a large bowl, whisk together the sour cream and vanilla.
Whisk in the cooled coffee mixture.
Sift the flour, baking soda, and baking powder together onto a sheet of wax paper or into a bowl.
In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar.
Add the eggs one at a time, beating well after each addition.
On low speed, add the flour mixture alternately with the coffee-sour cream mixture; beat until glossy.
Divide the batter among the 3 prepared pans.
Bake until a cake tester comes out clean, 30 to 35 minutes.
Let cool completely in the pans on a wire rack.
CHOCOLATE ICING:.
Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat; remove from the heat.
Put the chopped chocolate in a large bowl.
Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth.
Add the vanilla and almond extracts and whisk to blend.
Cover and refrigerate until needed.
*(The icing will keep refrigerated for up to 3 days.).
BUTTER TOFFEE:.
Line a baking sheet with parchment or wax paper.
Combine the butter, granulated sugar, and brown sugar in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves.
Continue to cook until the mixture reaches 300° F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles); be very careful not to allow the mixture to boil.
Remove from the heat, add the vanilla, and stir.
Pour onto the prepared sheet and let cool completely.
Crack the toffee into large shards with a rolling pin.
Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin.
**(Store in an airtight container until ready to use).
ASSEMBLY:.
Remove the cakes from the pans and peel off the parchment paper.
Using a long serrated knife, trim off the rounded top from each to make a flat surface.
Place the first cake layer on a cake plate or stand.
Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee.
Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee.
Place the third layer upside-down on top.
Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake.
Serve & enjoy!

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2312.07 Kcal (9680 kJ)
Calories from fat	1473.85 Kcal
		% Daily Value*
Total Fat	163.76g	252%
Cholesterol	449.04mg	150%
Sodium	366.96mg	15%
Potassium	1138.94mg	24%
Total Carbs	229.14g	76%
Sugars	168.45g	674%
Dietary Fiber	16.86g	67%
Protein	20.8g	42%
Vitamin C	1mg	2%
Vitamin A	1.2mg	39%
Iron	8.1mg	45%
Calcium	237mg	24%

Amount Per 100 g
Calories	386.43 Kcal (1618 kJ)
Calories from fat	246.33 Kcal
		% Daily Value*
Total Fat	27.37g	252%
Cholesterol	75.05mg	150%
Sodium	61.33mg	15%
Potassium	190.36mg	24%
Total Carbs	38.3g	76%
Sugars	28.15g	674%
Dietary Fiber	2.82g	67%
Protein	3.48g	42%
Vitamin C	0.2mg	2%
Vitamin A	0.2mg	39%
Iron	1.4mg	45%
Calcium	39.6mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Southern Tea Cookies

All-purpose flour, Baking soda, Baking powder, Sugar, Eggs and 3 more..
Chocolate Blackout Cake

All-purpose flour, Unsweetened cocoa powder, Salt and 8 more..
Pumpkin Crumb Cake

Granulated sugar, Brown sugar, Ground cinnamon and 14 more..
Polish Cream Cheese Coffee Cake

White sugar, Butter, Egg, Sour cream, Vanilla extract and 12 more..
Orange Almond Cream Whoopie Pies

All-purpose flour, Baking soda, Baking powder, Salt, Egg and 8 more..
Pecan Chocolate Chippers

Butter, softened, Light brown sugar, Granulated sugar and 8 more..
Nairobi Chocolate Cake

All-purpose flour, Baking soda, Baking powder, White sugar and 7 more..
Peanut Butter Chocolate Chip Zucchini Muffins

All-purpose flour, Baking soda, Baking powder, Salt and 8 more..
Brown Sugar Cookies

Butter, divided, White sugar, Brown sugar, divided and 8 more..