Sour Cream Ganache 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.

NORWEGIAN GOLD CAKE (OR CUPCAKES) WITH SOUR CREAM GANACHE

Steps:

• Have all ingredients at room temperature.
• Preheat the oven to 325° F for cake or 375° F for cupcakes. Grease the bottom of a 10-inch tube or bundt pan, or line two cupcake pans with a total of 20 paper liners.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, beat butter and sifted flour together for five minutes on medium speed.
• Add eggs one at a time, beating after each addition to incorporate.
• Add sugar, baking powder, salt, and vanilla and almond extracts. Beat for two minutes more.
• Scoop batter into pan(s). For a cake, bake for about 55 minutes, until golden and beginning to pull away slightly from the sides of the pan. (Start checking at 50 minutes). For cupcakes, bake for 20-25 minutes.
• Cool in pan for 10 minutes and then completely on a rack before frosting.
• When ready to frost cake or cupcakes, heat chocolate in a double-boiler or in the microwave in bursts until just melted.
• Stir until smooth, then stir in sour cream and salt.
• If you would like to pour the icing over a bundt cake rather than spreading it, you can stir in some milk a few tablespoons at a time until it reaches the consistency you like.
• Spread onto completely cooled cake or cupcakes and top with sprinkles or other decorations if you like. Frosting will set over time.

SOUR CREAM GANACHE FROSTING

Steps:

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

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.

DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined.
• Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.
• Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.
• Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.