Chocolate Sour Cream Frosting

Last night I made a chocolate depression cake, and then I found I needed to frost it.  One problem: I didn’t have any milk.

Enter this easy chocolate sour cream frosting I came up with on the fly.  Perfect for those days when you have a few last spoonfuls remaining in the sour cream tub and an approaching expiration date…  Necessity is the mother of invention, right?!?

See the cake recipe by clicking on this link: An Almost Depressingly Good Chocolate Cake.

Here is the quick mix I threw together to make a frosting for the cake this morning.  I used a loaf pan to make the cake and I still had extra frosting, so I think it would be fine to frost the top of an 8 x 8″ square cake or 6 mini bundts, depending on your cake of choice.  Keep the frosting and frosted cake in the fridge though, because it’s dairy.  Also, in case it’s not clear already, this recipe is not vegan!

Madame Verte’s Chocolate Sour Cream Frosting

2 1-oz. squares of unsweetened baking chocolate
1 tablespoon of unsalted butter
3 generous spoonfuls of regular sour cream
splash of vanilla
1 1/2 cups powdered sugar, sifted

Method:

Melt the chocolate baking squares and the butter in a small bowl in the microwave.  Two minutes was perfect.  Stir until smooth.

Allow chocolate mixture to cool, and then add in sour cream and vanilla.  Stir rapidly to combine.  Mixture will be a firmer-looking frosting at this point, and may be a little hard to stir.

Here is a shot of the chocolate base after the sour cream and vanilla have been added.

Transfer chocolate/sour cream mixture to the bowl of an electric mixer, scraping down the sides of the small bowl with a spatula, if needed.

Add the sifted powdered sugar, 1/2 cup at a time, and beat on a low speed until the frosting comes together and is of spreading consistency.  Scrape down the sides to incorporate all the powdered sugar.

Frost the cake, and eat up!

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