When ready to frost, melt the butter in a medium size microwave-safe bowl. In a medium size mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Preheat oven to 350F. Beat in the vanilla and melted chocolate until fully incorporated. Use immediately for best results, or store covered in the refrigerator. Beat at medium speed, scraping bowl frequently, 2-3 minutes or until smooth and creamy. Wrap cake pans with baking strips for the most level cake. Mix until the flour is paste-like and smooth, then mix in the baking powder and baking soda. 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. Next, add the dry ingredients to the bowl of a stand mixer fitted with a paddle attachment and mix for one minute to blend. In a separate bowl, combine buttermilk, oil and vanilla extract. Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well. Before using, beat it with a fork. 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. After chocolate cools down add it to the egg mixture and give it a mix. Remove the chocolate from the heat, and while it is still warm add the sour cream. Sour cream brings the tangy to this quick and easy chocolate frosting recipe. In a separate medium bowl, whisk together the eggs, sour cream, vegetable oil, and vanilla extract until well blended. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well. 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. Using the back of a spoon, spread the batter evenly. Next, add 1 Tbsp of vanilla extract and 2 cups of powdered sugar and whip them in. Microwave at 50% power for another 30 seconds and stir until chocolate is fully melted. Refrigerate any leftover frosting. Set pans aside. In a large bowl, mix all the cake ingredients with an electric mixer on medium to medium-high speed for about two minutes. Set aside. I Made It The icing will keep up to 2 days in an airtight container in the refrigerator. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. 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. Batter will be thick. 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. Directions In a large saucepan melt chocolate and butter over low heat, stirring frequently. Caroline's Chocolate Fudge Frosting . Dust interior of each pan with cocoa powder. Bake in a preheated oven at 350F (175C) for 35 minutes (if the cakes are baked individually) or until fully cooked. Directions In a medium bowl, beat the butter at high speed until creamy (1 to 2 minutes). Add the sour cream and vanilla extract to the chocolate, and whisk well. 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). Add the butter, cocoa powder and water to a medium saucepan over low-medium heat. Cream together sugar and room temperature butter. Turn the speed up to medium and mix for 2 minutes, scraping the sides as necessary. Set aside. Frost cake. (If needed, add up to 1 Tbsp. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Add more powdered sugar as needed. Melt together chocolate and butter in a microwave-safe bowl. This frosting is special for a few reasons. Remove the cakes from the pans; cool completely. Caroline's Chocolate Fudge Frosting. Remove from the heat. Spread the frosting on top of the cookies or cakes or store in a covered container in the refrigerator until ready to use. Microwave in 30 second intervals, stirring between each interval until the chocolate is melted. 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 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. Remove from the oven and cool to room temperature. I like to line the bottom of the prepared pans with parchment paper as well. 4 tablespoons butter cup sour cream 1 teaspoon vanilla extract teaspoon salt 2 cups confectioners' sugar Directions Melt chocolate and the butter together. Bake for a slightly longer time if you bake them all together. Pour into an electric mixer with the whisk attachment on low speed. Coat a 913 pan with nonstick spray and set aside. Powdered Sugar, Sifted: 3 Cups. baking soda, cocoa nibs, powdered sugar, butter, Sour Cream, eggs and 16 more. Line bottom of pans with parchment-paper rounds; coat paper. Add the powdered sugar, 1 cup at a time, beating well after each addition. Whisk in 1 cup sugar and 1/3 . This frosts tops and sides of two 8- or 9-inch cake layers. 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. Preheat oven to 350. STEP 2. In a microwave safe bowl combine the chocolate and butter. Cocoa Powder, Unsweetened: Cup. Give the frosting a good beat with a wooden spoon until it lightens and is completely combined. Vanilla Extract: 2 Teaspoons. Cool slightly, remove from heat and pour into a mixing bowl. Blend slowly at first to combine. (Halve the recipe to frost a 13x9x2-inch cake.) In the bowl of your stand mixer fitted with the paddle attachment mix all the cake ingredients together on low speed for 30 seconds. Beat in 1 cup of the sour cream until mixed. How to make Sour Cream Frosting. Cut parchment paper to fit the bottom of pans, then grease the parchment. 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. Pour batter into prepared pan. Cool slightly. STEP 3. Microwave at 20-second intervals, stirring, 1-2 minutes or until smooth. Do this until chocolate is melted thru. 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. Then, eggs and vanilla extract are added. In a saucepan, melt the chocolate with butter on low heat, whisking until smooth. 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. Set aside. 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 cream. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Salted Butter, Softened: Cup. Even the two in the house that aren't low carb loved it! Grease interior of two 9-inch round cake pans with shortening. 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. Melt together chocolate and butter in a microwave-safe bowl. Then add the 1/4 cup sweetener and cocoa power and blend until combined. Add the oil and sour cream, beat until well combined. When it is ready to store for a long period, wrap the cake tightly in nonstick aluminum foil. Stir in very small amounts of water if it seems too thick. Let cool and blend in the sour cream, vanilla, and salt. Mix the ingredients together with a wooden spoon, until the icing is thickened and smooth, about 2 minutes. Mix, using a hand mixer, until smooth and creamy. Stir in sour cream. Frosting will be thin, but will thicken as it cools. Position a rack in the center of the oven and heat to 350 F. Grease and flour a 9-by-13-inch baking pan. 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 Lightly grease and flour a 9x13 inch baking pan. Cool, stirring often, for 5 minutes. Remove the cake pans from the oven and cool in the pans for 10 minutes. 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. Sour Cream: Cup. Whisk in Cocoa Powder and Vanilla You will want to sift the cocoa powder before whisking it into the chocolate to avoid lumps. Set aside. Raise the speed to high to whip the cream. In a big bowl beat eggs with sugar. Add powdered sugar, cocoa powder, and powdered milk. Whisk in sour cream, corn syrup, and vanilla. 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. Spread on cooled cake. Whisk flour, baking powder, baking soda, and . Set aside. You could also use the microwave do take the container out every 10 seconds and stir, until it has melted. Cool for 5 minutes. Remove from heat; gradually blend in sour cream and it's ready to spread. First, prepare the wet ingredients by whisking together the sour cream, eggs and vanilla extract. 2 Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Scrape into a large mixing bowl. In a separate bowl, mix flour, cocoa, salt, baking powder and baking soda. I use a fine mesh strainer to get the job done. Butter a 10-inch springform pan and line the bottom with parchment paper. Place sour cream and vanilla into another bowl. Pour the batter evenly into the pans. Slowly beat in confectioners sugar until desired spreading consistency is reached. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes. Keep frosted cakes chilled until ready to serve. Stir until smooth. Add the icing sugar to the chocolate, a half a cup at a time, until you've reached the desired consistency and sweetness. Stir on low to combine. Preheat oven to 350 and prepare two 9 inch cake pans with butter and parchment rounds. Directions. 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. Add the chopped chocolate and stir until it is almost fully melted. Pull all the ingredients and blend them, slowly to retain the fluffiness of the cream. Mix well. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. 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 Preheat oven to 350 degrees F and line baking sheets with parchment paper. Grease and flour 13x9x2-inch baking pan. Stir occasionally until melted and smooth. Preheat oven to 350F. Beat in the powdered sugar one-third at a time, scraping down the bowl between additions. Chocolate Sour Cream Frosting Recipe. You'll know it's done when the waves in the cream hold their shape. After you assemble and frost the cake, press coconut flakes against the sides and top of the cake. Steps to Make It Gather the ingredients. 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. Beat in creme fraiche until well combined. Lightly coat a 18x13" rimmed baking sheet with nonstick spray. Whisk in cocoa powder and vanilla. Add melted chocolate. Bake on 350 F for 45 minutes, or until a toothpick is inserted into the center of the cake and comes out clean. Whisk flour, baking powder, baking soda, and salt in a large bowl until no lumps remain. Take a bowl or a Stand mixer. Melt the butter, then stir in the semi-sweet and unsweetened chocolate. Remove the bowl from the heat and wipe the bottom dry. The bowl should not touch the water. Pour batter into cups, filling each 3/4 full. Melt the butter and chocolate together in a small saucepan until chocolate is melted. Cover and store frosted cake in the refrigerator. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. 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 I topped it all off with fluffy, pink cream cheese frosting and it was the perfect welcome home treat! You may not need all 5 cups, you may need a little more. Beat on medium speed until mostly combined, then add the remaining sour cream. Add a couple drops of food coloring if desired. Step 1. Scrape sides and mix again. Place chocolate chips into microwave-safe bowl. Stir to combine. Add eggs, one at a time, beating well after each addition. Notes Notes Beat together well (by hand). 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