Use as desired. Add the sour cream and vanilla extract to the chocolate, and whisk well. 4 tablespoons butter cup sour cream 1 teaspoon vanilla extract teaspoon salt 2 cups confectioners' sugar Directions Melt chocolate and the butter together. Preheat oven to 350. Coat a 913 pan with nonstick spray and set aside. Add the chopped chocolate and stir until it is almost fully melted. Line with parchment paper; coat parchment with nonstick spray. Caroline's Chocolate Fudge Frosting . Gradually add powdered sugar, beating until smooth. Set the cake aside to cool. Sour cream; Semi-sweet or milk chocolate chips; Powdered sugar (confectioner's sugar) Half and half or heavy cream; To make the chocolate chip sour cream cookies, first the butter and brown sugar are creamed together until light. Beat at low speed until blended after each addition. After chocolate cools down add it to the egg mixture and give it a mix. Using the back of a spoon, spread the batter evenly. Stir to combine. In a large bowl, using an electric mixer, beat the butter and salt at medium speed until smooth for at least 5-7 minutes. Vanilla Extract: 2 Teaspoons. In a big bowl beat eggs with sugar. Frosting will be thin, but will thicken as it cools. Lightly grease and flour a 9x13 inch baking pan. measuring cups 1 Heat oven to 350F. The bowl should not touch the water. How to make chocolate frosting and assemble the cake Make frosting. Remove the bowl from the heat and wipe the bottom dry. Sieve together the cocoa, baking soda, baking powder, cinnamon and flour. Place chocolate chips into microwave-safe bowl. Spread the coconut and pecans on a parchment lined baking sheet and bake for 8 to 10 minutes, stirring after 5 minutes, until the coconut and nuts are toasted. Add more powdered sugar as needed. Set aside. Spread the frosting evenly onto a cooled cake or cupcakes. In a bowl of a mixer whip 4 oz of butter and 8 oz of cream cheese together for about 5 minutes, or until light and fluffy. Bake for a slightly longer time if you bake them all together. Keep frosted cakes chilled until ready to serve. I like to line the bottom of the prepared pans with parchment paper as well. Set aside. Preheat oven to 350F. Add the oil and sour cream, beat until well combined. This frosting is special for a few reasons. Beat in the powdered sugar one-third at a time, scraping down the bowl between additions. Microwave in 30 second intervals, stirring between each interval until the chocolate is melted. Scrape sides and mix again. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk in 1 cup sugar and 1/3 . In a large mixing bowl, combine the melted chocolate and butter mixture, powdered sugar, sour cream, and vanilla; beat with an electric mixer for 3-4 minutes or until smooth. Remove from the heat. Directions. Set the bowl over the saucepan, ensuring the bottom isn't touching the water. Next, increase the speed to high and blend until the mixture is smooth. Notes Remove the bowl from the heat and stir in the vanilla and salt. Set aside. Whisk in Cocoa Powder and Vanilla You will want to sift the cocoa powder before whisking it into the chocolate to avoid lumps. Scrape into a large mixing bowl. This creates a chocolate paste that's easy to . Stir on low to combine. Sour cream brings the tangy to this quick and easy chocolate frosting recipe. Krazy Kitchen Mom Tips Prepare cake pans. (Halve the recipe to frost a 13x9x2-inch cake.) Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes. Spread the frosting on top of the cookies or cakes or store in a covered container in the refrigerator until ready to use. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Preheat oven to 350F. Wrap cake pans with baking strips for the most level cake. Remove from heat; gradually blend in sour cream and it's ready to spread. Beat in 1 cup of the sour cream until mixed. Cool to room. Microwave for 30 second intervals, stirring well between each interval (it will likely take a minute, but watch carefully). Ingredients cup unsalted butter 1 cup milk chocolate morsels cup full fat sour cream cup unsweetened cocoa powder pinch of kosher salt 3 cups powdered sugar 1 teaspoon vanilla extract Instructions Drop by heaping tablespoonfuls (or a 2 TBSP cookie scoop) onto baking sheets 2-3 inches apart and bake for 9-11 minutes, until edges are golden and centers are set. Remove pan from heat, blend in sour cream, vanilla and salt. After you assemble and frost the cake, press coconut flakes against the sides and top of the cake. Dust interior of each pan with cocoa powder. Microwave at 20-second intervals, stirring, 1-2 minutes or until smooth. Whisk together powdered sugar and cocoa in a medium bowl; gradually add to butter mixture alternately with 5 Tbsp. Then add the 1/4 cup sweetener and cocoa power and blend until combined. Melt chocolate and butter in the microwave for 30 seconds, stir then microwave again for 30 seconds. First, it has the dreamy, smooth, spreadable texture of fluffy buttercream, but it's a simpler method. Stir eggs, sour cream and vanilla into creamed mixture. Whisk in sour cream, corn syrup, and vanilla. Lightly coat a 18x13" rimmed baking sheet with nonstick spray. Heat the chocolate and butter, stirring regularly, until both have melted. That steam will heat up the bottom of the bowl and slowly, gently melt the chocolate and butter together as you stir the ingredients together until smooth. Grease and flour 13x9x2-inch baking pan. How to make Sour Cream Frosting. In a medium size mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Make filling. Slowly beat in confectioners sugar until desired spreading consistency is reached. 4 1/2 cups all purpose flour 1/2 cup unsweetened cocoa powder 1/4 teaspoon salt 1 teaspoon baking soda 2 teaspoon baking powder Instructions Preheat oven to 350F. Remove from the heat and transfer chocolate to a medium bowl. Set aside. Sour Cream Chocolate Cake Prep Time 20 mins Cook Time 55 mins Total Time 75 mins Servings 10 to 12 servings Be sure to let the cake cool completely before spreading the top with frosting. Beat in creme fraiche until well combined. If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need. Microwave for 30 seconds then stir the mixture. Serve and enjoy. Gradually add enough confectioner's sugar to make frosting a spreading consistancy. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. STEP 3. When ready to frost, melt the butter in a medium size microwave-safe bowl. Melt the chocolate: Put the 8 ounces of semisweet chocolate in a heatproof bowl and set over a saucepan of hot, but not boiling, water. In the top of a double boiler (or a bowl set over gently simmering water), add the dark chocolate, and butter, stirring frequently until just melted. Mix on high speed until light and fluffy, about 1-2 minutes. Preheat the oven to 350F degrees. Add eggs, one at a time, beating well after each, then beat in vanilla. Mix until the flour is paste-like and smooth, then mix in the baking powder and baking soda. Batter will be thick. In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Remove the cakes from the pans; cool completely. Stir until smooth. Grease a 1015 inch (4-4.5 quart) glass baking dish with non-stick cooking spray. Mix dry ingredients, then mix in boiling water: In a large, heat proof mixing bowl, whisk together granulated sugar brown sugar, cocoa powder, baking soda and salt. Remove the pan or bowl from the lower pan and stir in sour cream, vanilla, and salt. Preheat oven to 350 degrees F and line baking sheets with parchment paper. 3 Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Start with adding the chilled cream to a cool bowl. Gradually add the sugar, about 1 cup at a time, until frosting is desired consistency. Pull all the ingredients and blend them, slowly to retain the fluffiness of the cream. When it is ready to store for a long period, wrap the cake tightly in nonstick aluminum foil. at a time, to reach desired consistency.) You could also use the microwave do take the container out every 10 seconds and stir, until it has melted. Questions & Replies Sign In to Ask a Question Step 2 In a large bowl, whisk together flour, baking powder, baking soda and salt. Stir occasionally until melted and smooth. For the cake: Preheat oven to 350 degrees F. Grease and flour or spray two, 8 inch round cake pans very well. 1 cup boiling water 1 cup butter, softened 2-1/2 cups sugar 4 large eggs, room temperature 2 teaspoons vanilla extract 3 cups cake flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup sour cream FROSTING: 2 cups semisweet chocolate chips 1/2 cup butter, cubed 1 cup sour cream 1 teaspoon vanilla extract Add a Tablespoon or two of heavy cream or milk if it becomes too thick. 1 cups sour cream 1 teaspoon vanilla extract Directions Place chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. Remove from the oven and cool to room temperature. In a large mixing bowl, combine the sifted flour, cocoa powder, espresso powder, salt, butter, and neutral oil. Taste and add a pinch of salt if needed. In a stainless steel bowl or pan over hot simmering water, melt the chocolate chips with the butter. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. In a medium mixing bowl, using a hand mixer at low speed, blend the cream cheese by itself until softened. 3 3/4 cups powdered sugar sifted well 3/4 cup sour cream 2 teaspoons vanilla extract US Customary - Metric Instructions Place all ingredients into the bowl of a stand mixer. Use immediately for best results, or store covered in the refrigerator. Let cool and blend in the sour cream, vanilla, and salt. Sour Cream: Cup. Whisk flour, baking powder, baking soda, and salt in a large bowl until no lumps remain. Set aside. Step 3 In the bowl of an electric stand mixer, combine sugars and butter and beat until light and fluffy, 3-4 minutes. I use a fine mesh strainer to get the job done. Melt chocolates in a double boiler or a large metal bowl set over a saucepan of simmering water, stirring occasionally. In a large bowl, mix all the cake ingredients with an electric mixer on medium to medium-high speed for about two minutes. Cut parchment paper to fit the bottom of pans, then grease the parchment. Preheat your oven to 325 degrees F. Spray an 8 x 8 square baking pan with nonstick spray, line the bottom with parchment paper and spray again. Steps to Make It Gather the ingredients. Bake on 350 F for 45 minutes, or until a toothpick is inserted into the center of the cake and comes out clean. In a separate bowl whip 2 cups of heavy whipping cream until stiff peaks and fluffy. Increase speed to medium, and beat 1 to 2 minutes or until light and fluffy. Chocolate Sour Cream Frosting brings rich, decadent flavor to any cake or cupcake. 2 cups (280 g) all-purpose flour cup ( 55g ) Hershey's Special Dark cocoa powder 1 tablespoon ( 6g ) espresso powder (optional) 2 teaspoons (7.5 g) baking powder teaspoon baking soda 1 teaspoon (5 g) salt 1 cup (236 ml) brewed coffee cup (59m) milk (I use nonfat) For the Frosting 4 ounces ( 113 g) cream cheese, softened Once the chocolate is melted, switch to a whisk and whisk the ganache until it is well combined and shiny. Bake in a preheated oven at 350F (175C) for 35 minutes (if the cakes are baked individually) or until fully cooked. Turn the speed up to medium and mix for 2 minutes, scraping the sides as necessary. Give the frosting a good beat with a wooden spoon until it lightens and is completely combined. Notes Place the sour cream and chopped chocolate into a heat proof bowl, and mix to combine. Cover and store frosted cake in the refrigerator. Add the icing sugar to the chocolate, a half a cup at a time, until you've reached the desired consistency and sweetness. Directions In a large saucepan melt chocolate and butter over low heat, stirring frequently. Notes Ingredients 2 cups ( 250g) all-purpose flour 1 3/4 cups ( 360g) sugar 3/4 cup ( 70g) unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon kosher salt Chill until ready to use. Butter a 10-inch springform pan and line the bottom with parchment paper. Preheat oven to 350 degrees Fahrenheit. For the Chocolate Sour Cream Cake. Next, add 1 Tbsp of vanilla extract and 2 cups of powdered sugar and whip them in. Mix in the sour cream, vanilla, and salt. Remove the chocolate from the heat, and while it is still warm add the sour cream. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well. Add the cocoa powder and vanilla; continue beating, scraping the bowl often, until the mixture is creamy (1 to 2 minutes). Even the two in the house that aren't low carb loved it! With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Melt the butter, then stir in the semi-sweet and unsweetened chocolate. STEP 2. Mix the ingredients together with a wooden spoon, until the icing is thickened and smooth, about 2 minutes. Notes Preheat oven to 350 and prepare two 9 inch cake pans with butter and parchment rounds. Sift together sugar, cocoa powder, and 1/4 teaspoon salt; gradually beat into cream cheese mixture. Cool, stirring often, for 5 minutes. Lastly, add the lemon juice. Instructions. Melt the butter and chocolate together in a small saucepan until chocolate is melted. Cream together the butter and the sugar with an electric mixer until light and fluffy. Cool slightly. Chocolate Sour Cream Cake is a definite showstopper! Beat together well (by hand). In a separate bowl, combine buttermilk, oil and vanilla extract. Add the butter, cocoa powder and water to a medium saucepan over low-medium heat. Set pans aside. Beat in the vanilla and melted chocolate until fully incorporated. Mix well. Refrigerate any leftover frosting. In a large bowl, mix together all of the dry ingredients (flour through salt). Salted Butter, Softened: Cup. Melt together chocolate and butter in a microwave-safe bowl. Combine flour, baking powder, and salt and sift into a bowl. Step 1. Let the chocolate melt, stirring occasionally with a silicone spatula. Melt unsalted butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Add the powdered sugar, 1 cup at a time, beating well after each addition. Place sour cream and vanilla into another bowl. Mix, using a hand mixer, until smooth and creamy. Melt chocolate and espresso in a double boiler over medium heat, and cool slightly. Chocolate Sour Cream Frosting Recipe. In a separate medium bowl, whisk together the eggs, sour cream, vegetable oil, and vanilla extract until well blended. Mix together with a wooden spoon. Place the finished cake on a rack, and leave the cake in the freezer until it is firm to the touch. Stir in very small amounts of water if it seems too thick. Moist and fluffy with great chocolate flavor, both girls went crazy for it! Milk Chocolate Sour Cream Frosting 6-oz milk chocolate 4 tbsp butter 1/2 cup sour cream 1/2 tsp salt 1 tsp vanilla extract 1 1/2 - 2 cups confectioners' sugar. Directions In a medium bowl, beat the butter at high speed until creamy (1 to 2 minutes). It will get really thick, but keep whisking. Three Ingredients Let's Make Easy Sour Cream Chocolate Frosting Place chocolate chips into a microwavable bowl. Spread on cooled cake. Cool for 5 minutes. Do this until chocolate is melted thru. Remove the cake pans from the oven and cool in the pans for 10 minutes. Microwave in 30-second increments, stirring after every 30 seconds to prevent scorching. EASY-DOES-IT FROSTING "The Secret: So fast and easy, just mix two ingredients and you're ready to spread this luxurious, not-too-sweet frosting." 6 squares (1 ounce each) Baker's Semi-Sweet Chocolate 1 cup (1/2 pint) sour cream Melt chocolate over very low heat. Beat at medium speed, scraping bowl frequently, 2-3 minutes or until smooth and creamy. baking soda, cocoa nibs, powdered sugar, butter, Sour Cream, eggs and 16 more. Heat the oven to 325 degrees F. Grease and flour three 9 inch round cake pans. Add sour cream and vanilla; beat with an electric mixer until smooth and creamy. Pour the batter evenly into the pans. With machine running, pour in melted chocolate in a slow, steady stream. This frosts tops and sides of two 8- or 9-inch cake layers. Dark Chocolate Sour Cream Frosting 10-oz dark chocolate, coarsely chopped 1/2 cup butter 1 cup sour cream 1/4 tsp salt 2 tsp vanilla extract 2 - 2 1/2 cups confectioners sugar. Prepare the cake: Preheat the oven to 350 degrees F. Lightly coat an 18x13 inch half-sheet pan with baking spray (the kind with flour incorporated works best), top with parchment paper, and coat with additional baking spray. I Made It Stir until the chocolate is completely melted and smooth. directions In a small sauce pan, over low heat, melt chocolate and butter together, stirring until smooth. Beat on medium speed until mostly combined, then add the remaining sour cream. You may not need all 5 cups, you may need a little more. cream. Powdered Sugar, Sifted: 3 Cups. Add powdered sugar, cocoa powder, and powdered milk. Stir in the chocolate stout. cream, 1 tsp. Pour into an electric mixer with the whisk attachment on low speed. Place the chopped chocolate in a large microwave-safe bowl. I topped it all off with fluffy, pink cream cheese frosting and it was the perfect welcome home treat! eggs, ground allspice, ground nutmeg, powdered sugar, low fat buttermilk and 8 more Yellow Sheet Cake With Chocolate Sour Cream Frosting Savory Simple sour cream, pure vanilla extract, light brown sugar, all purpose flour and 15 more Chocolate Cupcakes with Milk Chocolate Sour Cream Frosting Baking Bites Make the frosting:In a small microwave-safe bowl, combine chocolate and cream. You'll know it's done when the waves in the cream hold their shape. Fold in sour cream and vanilla extract. Directions. Before using, beat it with a fork. Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting Evil Shenanigans. 400 g sour cream (1 and 2/3 cups or 14 oz) (at room temperature) Instructions Melt the chocolate over a double boiler (over hot water). Add a couple drops of food coloring if desired. Cool slightly, remove from heat and pour into a mixing bowl. Next, add the dry ingredients to the bowl of a stand mixer fitted with a paddle attachment and mix for one minute to blend. Remove bowl from heat, then whisk in sour cream and vanilla. Add melted chocolate. Caroline's Chocolate Fudge Frosting. Stir in the ROOM TEMPERATURE sour cream and vanilla. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Position a rack in the center of the oven and heat to 350 F. Grease and flour a 9-by-13-inch baking pan. Allow to cool for about 5 minutes, or until close to room temperature, then stir in the sour cream, salt and vanilla extract. Line bottom of pans with parchment-paper rounds; coat paper. Frost cake. First, prepare the wet ingredients by whisking together the sour cream, eggs and vanilla extract. Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well. Cocoa Powder, Unsweetened: Cup. Combine buttermilk, oil, and vanilla in a. Use to frost favorite brownie, cake . (If needed, add up to 1 Tbsp. Microwave for 30 seconds, stir with a rubber spatula, and microwave for another 30 seconds. Meanwhile, in a medium bowl, beat the butter at high . Beat cream cheese and butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Grease interior of two 9-inch round cake pans with shortening. In a separate bowl, mix flour, cocoa, salt, baking powder and baking soda. Pour batter into cups, filling each 3/4 full. Allow to cool for about 5 minutes, or until close to room temperature, then stir in the sour cream . Stir in sour cream. Transfer to large bowl. In a saucepan, melt the chocolate with butter on low heat, whisking until smooth. In a microwave safe bowl combine the chocolate and butter. In the bowl of your stand mixer fitted with the paddle attachment mix all the cake ingredients together on low speed for 30 seconds. The icing will keep up to 2 days in an airtight container in the refrigerator. As the water is heating, combine the chocolate with the butter in a large metal bowl or the bowl of a stand mixer. Blend slowly at first to combine. Raise the speed to high to whip the cream. You mix the cocoa powder with a portion of the confectioners' sugar and hot water before adding the rest of the confectioners' sugar and softened butter. For the cake: Preheat oven to 350F. Then, eggs and vanilla extract are added. Whisk in cocoa powder and vanilla. Melt together chocolate and butter in a microwave-safe bowl. Pour the chocolate and butter into a large mixing bowl and add the sour cream, vanilla and salt. Rating: 4.31 stars 403 . Then whip on high for 30 seconds to 1 minute to get a completely smooth and creamy frosting. By Mary Beth Guba. Add in the vanilla and powdered sugar and whisk. Tips Add flour, cocoa powder and baking powder to sifter and sift it into egg mixture. Take a bowl or a Stand mixer. Ingredients. Cool for 10 minutes, remove from the pans and leave to cool completely on a rack. Whisk flour, baking powder, baking soda, and . Cream together sugar and room temperature butter. Directions In a large bowl, combine the sugar, egg white, and water. Step 2 Next, measure all of the dry ingredients (flour, cocoa powder, sugar, baking powder, baking soda and salt) into the bowl of an electric stand mixer. Add the softened butter. Stir occasionally for about 15-20 minutes until it's a spreadable consistency. Add eggs, one at a time, beating well after each addition. Pour batter into prepared pan. 2 Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Microwave at 50% power for another 30 seconds and stir until chocolate is fully melted. Melt everything together while gently whisking until the cocoa powder is dissolved and the butter is melted. For the cake: Preheat the oven to 350 F. Butter a 9- x 9-inch baking pan, line it with parchment paper, and butter the paper, too. 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