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