Chocolate Sour Cream Frosting Food

CHOCOLATE SOUR CREAM FROSTING

Steps:

• Place the chopped chocolate in a large microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent scorching. Stir until the chocolate is completely melted and smooth.
• Add the sour cream and vanilla extract to the chocolate, and whisk well. The frosting will be on the thinner side at first, but as it cools, it will thicken nicely.
• Whisk occasionally as it cools to room temperature. Once it has thickened to the texture of buttercream, pipe it on cupcakes or frost your cake. If it becomes too thick to easily spread, reheat it in short bursts in the microwave until you have a workable consistency.
• If you want to make the frosting in advance, press a layer of cling wrap on top, and store it at room temperature for several hours, or in the refrigerator for up to a week. It is very hard when cold, so you'll need to gently reheat it in the microwave, whisking well, and then stir as it comes back to frosting consistency.

CHOCOLATE SOUR CREAM FROSTING

Steps:

• Place chocolate chips into microwave-safe bowl. Microwave at 20-second intervals, stirring, 1-2 minutes or until smooth. Cool slightly.
• Place sour cream and vanilla into another bowl. Add melted chocolate. Beat at medium speed, scraping bowl frequently, 2-3 minutes or until smooth and creamy.
• Use to frost favorite brownie, cake or cupcakes. Store any leftovers covered in the refrigerator.

CHOCOLATE SOUR CREAM FROSTING

Steps:

• Melt chocolates in a double boiler or a large metal bowl set over a saucepan of simmering water, stirring occasionally. Remove bowl from heat, then whisk in sour cream and vanilla. Cool to room temperature, stirring occasionally (frosting will become thick enough to spread). You must work quickly and spread the frosting before it becomes too thick. (If icing does become stiff, reheat over simmering water, then cool and try again.)

CHOCOLATE SOUR CREAM FROSTING

Steps:

• 1. In double boiler melt chocolate chips with butter.
• 2. Add sour cream and vanilla
• 3. Add confectioners sugar. Mixture should be of spreadable consistency yet still hold a peak when removing spoon from bowl.
• 4. This recipe makes more than enough frosting to frost a two-layer 9 inch cake.

CHOCOLATE BUTTERMILK CAKE WITH A SOUR CREAM FROSTING

Steps:

• Preheat oven to 350°F.
• Butter a 10-inch springform pan and line the bottom with parchment paper.
• Cream together the butter and the sugar with an electric mixer until light and fluffy.
• Add the eggs, one at a time, continue beating until thick and light.
• Sieve together the cocoa, baking soda, baking powder, cinnamon and flour.
• With your mixer on low speed add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is very well blended.
• Pour the batter in the springform pan and bake for 50 to 60 minutes, or until a cake tester comes out clean.
• Run a knife around the edge of the cake and let the cake cool completely whilst in the pan.
• Make the frosting just before you need it.
• Mix together the sour cream and the icing sugar, whip the cream until stiff, then mix the two creams together.
• Release the cake and turn it upside down on a platter.
• With a serrated knife cut the cake into layers (I use a piece of sewing thread to cut the cake).
• Spread frosting over one layer, carefully replace the other layer on the top and spread the rest of the frosting over the top and the sides.
• Leave in the fridge until ready to serve.

CHOCOLATE SOUR CREAM FROSTING

Steps:

• Chill until ready to use.

CHOCOLATE SOUR CREAM FROSTING

Steps:

• In a saucepan, combine the sugar and chocolate syrup. When well mixed, stir in the sour cream. Cook over medium heat to the soft ball stage (234 degrees F, 112 degrees C on candy thermometer).
• Remove from the heat. blend in vanilla and beat until thick enough to spread.

SOUR CREAM CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a 10x15 inch (4-4.5 quart) glass baking dish with non-stick cooking spray.
• In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
• Sift the flour, cocoa powder, baking soda, and salt into another large mixing bowl. Whisk to combine. Add the wet mixture and sour cream to the dry ingredients and beat with an electric mixer just until well blended. Add the boiling water then stir until combined.
• Pour the batter evenly into the prepared baking dish. Bake at 350 degrees for 45 minutes until a toothpick or knife is inserted into the center of the cake and comes out clean. Set the cake aside to cool.
• Microwave the butter in a microwave safe bowl just until melted. Stir in the semi-sweet and unsweetened chocolate. Microwave in 30 second intervals, stirring between each interval, until the chocolate is melted.
• In a large mixing bowl, combine the melted chocolate and butter mixture, powdered sugar, sour cream, and vanilla; beat with an electric mixer until smooth.
• Spread the frosting evenly onto the cooled to room temperature cake.
• Makes 18 servings. Leftover cake should be covered tightly and refrigerated.

CHOCOLATE SOUR CREAM FROSTING

Steps:

• In a microwave safe glass bowl, add butter and chocolate chips to the bowl. Heat for 30 seconds. Stir and heat an additional 30 seconds. Use a whisk or spatula to combine butter and chocolate until smooth. Set aside.
• In a large mixing bowl, add sour cream, cocoa powder, kosher salt, and melted chocolate mixture. Beat for one minute until smooth.
• Add in powdered sugar and vanilla extract. Beat until fluffy, about 3-5 minutes. Use on cupcakes or layer cake.

CHOCOLATE SOUR CREAM FROSTING

Steps:

• Microwave chocolate in microwavable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Cool 5 min.
• Mix sour cream, corn syrup and vanilla in large bowl until well blended. Stir in melted chocolate until smooth. Refrigerate 30 min. or until spreading consistency.

SOUR CREAM CHOCOLATE FROSTING

Steps:

• Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

DEVIL'S FOOD CAKE WITH CHOCOLATE-SOUR CREAM FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly butter 2 9-inch round cake pans and line the bottoms with parchment.
• Whisk the flour, baking soda, baking powder, and salt together in a medium bowl and set aside. Bring 1 1/4 cups water and the milk to a boil in a small saucepan. Remove from heat and keep warm.
• Beat the butter in a large bowl with an electric mixer on medium speed until smooth. Add the sugar, increase the speed to medium-high and beat until light and fluffy, stop to scrape down the sides of the bowl occasionally, about 4 minutes. Add the cocoa and vanilla, and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, one at a time, and beat for 1 minute between each addition. Reduce the mixer to low and beat in the flour in four additions. Carefully pour the hot milk mixture into the batter. Use a rubber spatula to stir until smooth. Evenly divide batter between the prepared pans and lightly tap the pans on the counter.
• Bake until the cakes begin to pull away from sides of the pan and the centers spring back to the touch, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely.
• For the frosting: Bring about 1-inch of water to a simmer in a medium saucepan. Put the milk and semisweet chocolates in a heatproof bowl that sits comfortably in the saucepan without touching the water. Stir occasionally until the chocolate completely melts and is smooth. Let cool slightly and then stir in the sour cream, coffee and vanilla until smooth. Beat with an electric mixer on medium speed until the frosting is silky and fluffy. (Use the frosting right away as it will become firm as it sits.)
• Put one cake layer on a serving plate or platter spread about one-third of the frosting all the way to the edge of the cake. Put the second cake layer on top. Frost the top and sides with the remaining frosting.

SOUR CREAM CHOCOLATE FROSTING

Steps:

• Melt unsalted butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa powder and vanilla. Whisk in 1 cup sugar and 1/3 cup sour cream. Whisk in remaining 1 cup sugar. Gradually whisk in enough of remaining sour cream to form spreadable frosting.

CHOCOLATE FROSTING

Steps:

• Beat cream cheese and butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Sift together sugar, cocoa powder, and 1/4 teaspoon salt; gradually beat into cream cheese mixture. With machine running, pour in melted chocolate in a slow, steady stream. Beat in creme fraiche until well combined. If frosting doesn't seem firm enough, refrigerate for 10 minutes. Beat before using.