Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup water
- 4 oz unsweetened chocolate, chopped
- 1 3/4 cups pastry flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup sour cream (low fat)
- 1 cup fudge cookie crumbles
- For Frosting:
- 2 cups unsalted butter, room temperature
- 12 oz bittersweet or semisweet chocolate, chopped, melted and cooled to room temperature
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 1/2 cups icing sugar, sifted
- Caramel for drizzling
Directions
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Preheat oven to 350 F. Butter and flour two 9-inch cake pans.
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Cream butter and sugars together until fluffy. Beat in eggs and vanilla.
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In a small pan stir water and chocolate over low heat until melted. Allow to cool slightly before beating into butter mixture.
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Sift together flour, cocoa powder, baking soda, and salt. Stir into batter alternately with sour cream.
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Divide evenly between the 2 pans and bake for 25-35 minutes, until a tester inserted in the center of the cake comes out clean.
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Allow to cool 15 minutes in the pans, then turn cakes out onto a plate to cool completely.
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For Frosting:
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Beat butter on high speed, scraping sides frequently, until light and fluffy.
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Add melted chocolate and mix in.
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Add vanilla, salt and icing sugar and beat until smooth.
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Spread icing on cake in whatever pattern you like and then coat the outside in the fudge crumbs by pressing them into the icing… it is messy but don’t worry – it will taste great.