Chocolate Sour Cream FrostingFebruary 21, 2011
This weekend, Joey and I had a date to celebrate the fact that he passed a very important work-related certification exam. Naturally, I thought baking a cake was in order and had intended to share with you a cake and frosting recipe. However, the cake was a tad on the dry side and not yet ready to share. The frosting, on the other hand, was fabulous.
It was thick, dense, and ultimately rich in the very best sense. And I was so delighted with how easy it was to work with when frosting a cake. The smooth, shiny, velvety texture made cake decorating a breeze. I would, however, offer this bit of advice: this frosting is best eaten on the day you frost the cake. After a day it loses its luster just a bit. Though it didn’t really stop me.
And now for a public service announcement: If you haven’t gotten your flu shot this year, go and do so this week. Though I felt decently healthy on Friday and was on the mend from my recent sickness, I woke up Saturday morning with chills, intense body aches, and major chest congestion. The doctor’s diagnosis on Saturday was Influenza B, and I spent the rest of the weekend in a ball on the couch. It was no fun and a flu shot could have saved me a bunch of pain and discomfort.
Take care of yourselves and have a happy Monday!
Chocolate Sour Cream Frosting
Adapted just slightly from Maida Heatter’s Cakes
*12 oz. semi-sweet chocolate chips
*16 oz. milk chocolate chips
*1 pint sour cream
*1 tsp. vanilla extract
*1/4 cup milk
*Heat semi-sweet chocolate and milk chocolate in a saucepan over low heat, stirring frequently, until just melted. Remove from heat and pour into the bowl of an electric mixer. Add in sour cream and vanilla and beat 1 to 2 minutes on low heat until smooth. Add in milk and beat an additional 30 seconds.
*Spoon over cake and spread into an even layer.