Sour Cream Ganache Frosting Food

INDULGENT SOUR CREAM GANACHE

Steps:

• Melt the chocolate over a double boiler (over hot water). You could also use the microwave - do take the container out every 10 seconds and stir, until it has melted.
• Remove the chocolate from the heat, and while it is still warm add the sour cream.
• Stir gently yet swiftly with a rubber/silicone spatula until the mixture is uniform in colour.
• If the bowl is still warm, transfer it to another bowl.
• Serving: You can use it immediately. If you wish to use it later, store it in an airtight container and when cool keep it in the fridge. When you're ready to use it, heat in the microwave for a few seconds, and stir in gently, or place the bowl in a warm water bath.

SOUR CREAM GANACHE FROSTING

Steps:

• Melt chocolate as directed on package.
• Mix with remaining ingredients until well blended.

SOUR CREAM FROSTING

Steps:

• In a medium bowl, mix together the butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth.

DEVIL'S FOOD CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
• Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
• Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, use a small offset spatula to spread cupcakes with frosting.

CHOCOLATE GANACHE

Steps:

• Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.