This produces such a thick, delicious, spreadable frosting, it almost seems like magic. You’ll have fun making swirls or stripes or whatever whimsical patterns your spoon or spatula leads you to.
Be sure to cool the cake completely before topping with the lustrous frosting. You can store the unfrosted, cake, wrapped in foil and kept in a cool place, for up a day before frosting.
Be sure to cool the cake completely before topping with the lustrous frosting. You can store the unfrosted, cake, wrapped in foil and kept in a cool place, for up a day before frosting.
Chocolate Sour Cream Cake with Chocolate Frosting Recipe
Ingredients:
For the cake:- Butter (for the cake pan)
- Flour (for the cake pan)
- 2 2/3 cups (330 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ounces (85 g) bittersweet or semisweet chocolate, broken up
- 3 tablespoons (20 g) unsweetened cocoa powder
- 1/4 cup boiling water
- 1 cup (227 g or 2 sticks) unsalted butter, softened at room temperature
- 1 cup (193 g) dark brown sugar
- 3/4 cup (172 g) granulated sugar
- 3 large eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 1/3 cups (325 g) sour cream
- 8 ounces (227 g) semisweet chocolate, coarsely chopped
- 1 cup (225 g) sour cream, left at room temperature for 20 minutes
- 3/4 cup (95 g) powdered sugar, sifted into a bowl
- 1 teaspoon vanilla extract
- Pinch of salt
See Full Recipe please visit : Chocolate Sour Cream Cake with Chocolate Frosting
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