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.