People who enjoy chocolate cake can make a chocolate fudge cake with chocolate buttercream frosting featuring Swans Down cake flour. Swans Down cake flour is made from soft winter wheat that is sifted into a fine texture.
Make a classic chocolate fudge cake by sifting 2 1/2 cups of Swans Down cake flour, 1 1/2 cups of unsweetened cocoa powder, 2 1/4 teaspoons of baking soda and 1/2 teaspoon of salt together into a medium bowl. In a separate bowl, cream 2 sticks of unsalted butter with 1 cup each of granulated and light brown sugars. Add 3 large eggs, one at a time, and mix in 3 teaspoons of vanilla extract. In a third bowl, combine 1/2 cup of buttermilk and 3/4 cup of sour cream, both at room temperature, with 3 tablespoons of brewed coffee.
Alternate adding the buttermilk and flour mixtures to the butter and sugar mixture in thirds until all are completely combined. Pour the batter into a greased and floured cake pan, using a spatula to make a smooth top and bake for 25 to 30 minutes.
To make chocolate buttercream frosting, combine 24 ounces of semisweet chocolate chips and 1-1/2 cups heavy cream in a heat-proof bowl, and melt the chocolate into the cream over a pot of simmering water. Transfer the bowl to a counter, and stir in 2 tablespoons of light corn syrup, 1/2 tablespoon of vanilla extract and 1/2 stick of unsalted butter. Whisk the frosting until it turns thick and easy to spread onto the cooled cake.