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