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