Title: Chocolate sour cream fudge cake
 Categories: Cakes
      Yield: 10 Servings
 
      2 c  All-purpose flour
      2 ts Baking soda
    1/2 ts Salt
    1/2 c  Unsalted butter; soften
  2 1/4 c  Brown sugar, packed
      3    Eggs
      4 oz Bitter chocolate
           -melted and cooled
  1 1/2 ts Pure vanilla
      1 c  Sour cream
      1 c  Coffee
           -prepared very strong
 
  This rich cake is from Mendocino's CAFE BEAUJOLAIS. Chef Margaret Fox
  makes it for birthdays, and those adventuresome couples who want a
  chocolate wedding cake. It is usually served with Creme Fraiche
  Chocolate Frosting (recipe on separate post).
  
    Sift together flour, baking soda and salt.  Beat butter, sugar and
  eggs for 5 minutes in the bowl of an electric mixer until very light
  and fluffy. Beat in chocolate and vanilla. Stir in about 1/3 of the
  dry ingredients, half the sour cream, another 1/3 of the dry
  ingredients, the rest of the sour cream, and finally the remainder of
  the dry ingredients. Stir JUST until mixed.
     Stir in hot coffee, and pour into two 9 inch square pans greased
  and lined with waxed paper.  Strike each pan on the edge of the
  counter or drop several times onto the floor from a height of 6
  inches to release air bubbles.  Bake at 350 degrees for 35 minutes.
  Cool pans on a wire rack for 15 minutes. Run a knife around the edge,
  turn out, and cool completely. Sharron Solomon