~ Deceivingly Dark-Chocolate Sour-Cream Frosting ~
To even the trained eye, the appearance of this decadent cake frosting almost always fools folks into guessing it is made with milk chocolate -- it's not. It's made with a full dose of quality bittersweet chocolate, then whipped with a good dose of dairy butter and sour cream, which gives it its light color and tantilizing tang. When it come to this particular frosting, it is all about tasting it, and, it is happily full of bold dark-chocolate flavor, and thankfully lacking in the cloying sweetness of all-too-many frosting recipes (which is why I like it so much). This rich, velvety, ultra-smooth stuff is a dream to spread on your favorite cake or pipe onto your favorite cupcakes. It is particularly at home atop one of my favorite all-time cakes, and, you can find my recipe for ~ David's Devilishly Dark and Dense Devil's Food Cake ~ by clicking on the related link below!
I grew up with sour cream added to all sorts of savory and sweet dishes -- it was used to make creamy sauces and stirred into soups, it went into salad dressing and dips, and, it was a secret ingredient in cake batters and pastry dough. "Smetana" (the Russian word for "soured cream"), with its thick, smooth consistency and subtle tang has been a staple in Eastern European kitchens for generations. From a taste and consistency standpoint, it's almost identical to cooking with yogurt, and in certain culinary applications, like mayonnaise too.
6 ounces bittersweet chocolate, chopped (Note: Lindt is my favorite chocolate, but there are many to choose from, so, be sure to use your favorite. Good old-fashioned chocolate morsels work fine too.)
1/2 cup unsalted butter, at room temperature, very soft (1 stick)
1/2 cup sour cream, at room temperature
2 1/2 cups confectioners' sugar, sifted through a mesh strainer after measuring to remove any lumps or clumps
1 teaspoon vanilla extract
~Step 2. Place the butter in a large bowl, and, over medium speed of mixer, beat about 30 seconds. Add the sour cream and the vanilla extract and beat again, until smooth, about 1 minute. Add the confectioners' sugar, in three-four increments, blending well after each addition and scraping down the sides of the bowl with a rubber spatula often during the process.
~ Step 3. Add the cooled chocolate, and, over low speed of mixer, blend until uniform in color. Increase mixer speed to high and beat until frosting is ultra-creamy and nicely aerated, about 2-2 1/2 minutes.
You'll have about 3 cups which is easily enough to frost 1, 8" or 9" layer cake, the top of a 13" x 9" x 2" cake, or, 1 1/2 dozen cupcakes. Store covered, at room temperature for 3-4 hours, or, in the refrigerator for 3-4 days. Return to room temperature prior to frosting chilled cake layers or cupcakes.
Use immediately to frost a cake or pipe on cupcakes...
Deceivingly Dark-Chocolate Sour Cream Frosting: Recipe yields 3 cups. This is enough to easily frost 1, 8"-9" layer cake, the top of a 13" x 9" x 2" rectangular cake, or 1 1/2 dozen standard-sized cupcakes.
Special Equipment List: cutting board; chef's knife' double boiler; whisk; hand-held electric mixer; large rubber spatula
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2015)