This chocolate frosting is pure decadence. It 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!
I used this frosting to make this Sour Cream Chocolate Cake, but you could use it to frost a layer cake, a batch of cupcake, or any baked good that would do well with some chocolate frosting.
What to Make With This Frosting!
- Chocolate Snack Cake
- Vanilla Buttermilk Layer Cake
- Double Chocolate Cupcakes
- Gluten-Free Vanilla Birthday Cake
- Chocolate Mint Cupcakes
Extra-Rich Chocolate Frosting
- 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
Melt the chocolate:
Put the 8 ounces of semisweet chocolate in a heatproof bowl and set the bowl over a saucepan of hot but not boiling water. The bowl should not touch the water.
Let the chocolate melt, stirring occasionally with a rubber spatula. Remove the bowl from the water and wipe the bottom dry. Cool, stirring often, for 5 minutes.
Add the sour cream gradually:
stirring well with the rubber spatula.
Add the powdered sugar gradually, then the vanilla and salt:
Stir until the mixture is smooth and thickens like frosting.
Use the frosting right away to frost a cake or batch of cupcakes. Leftovers will keep in an airtight container in the fridge for several days.