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