INGREDIENTS FOR THE FUDGE:
FROSTING:
• 12 oz (340 g) semisweet chocolate, chopped
• 1 ¾ (425 ml) cup whipping cream
• ½ cup (125 ml) sour cream
• ½ (3 ml) tsp vanilla extract
• 1 pinch salt
METHOD:
BAKING DIRECTIONS FOR THE CAKE:
1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
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