Coffee is used to intensify the flavor of cocoa in this rich and easy sour cream frosting. However, it is an optional ingredient. It is great with any chocolate cake or even a white cake.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 1 to 2 teaspoons powdered instant coffee (optional)
- 1-1/2 teaspoons hot water (optional)
- 1 cup sour cream
- 8 ounces bittersweet or semisweet chocolate, cut into small pieces
Preparation:
Dissolve the coffee powder, if using, in the hot water. Stir into the sour cream and set aside.
Place the chocolate in a small bowl and set in a pan of barely simmering water, stirring frequently until melted and smooth. Or microwave on medium (50 percent) power for 3 to 4 minutes, stirring from time to time. Off heat, scrape the sour cream on top of the chocolate and stir to combine. Do not continue to stir after the mixture is combined and smooth. Use immediately. If the frosting becomes too stiff or loses its gloss, set the bowl in a pan of hot water for a few seconds to soften.
May be used with Chocolate Sour Cream Layer Cake.
Yield: 1-1/4 to 1-1/2 cups
Recipe Source: A Year in Chocolate by Alice Medrich (Warner Books)
Reprinted with permission.
Place the chocolate in a small bowl and set in a pan of barely simmering water, stirring frequently until melted and smooth. Or microwave on medium (50 percent) power for 3 to 4 minutes, stirring from time to time. Off heat, scrape the sour cream on top of the chocolate and stir to combine. Do not continue to stir after the mixture is combined and smooth. Use immediately. If the frosting becomes too stiff or loses its gloss, set the bowl in a pan of hot water for a few seconds to soften.
May be used with Chocolate Sour Cream Layer Cake.
Yield: 1-1/4 to 1-1/2 cups
Recipe Source: A Year in Chocolate by Alice Medrich (Warner Books)
Reprinted with permission.
