Chocolate Sour Cream Frosting

This post is long over due, as someone’s birthday (not mine) was a little over a month and a half ago. This someone shall remain nameless, but if you follow my blog, you probably know who I am talking about; he hates his birthday. Whatever. He did however request a mini cake, which I was really excited about because it gave me an excuse to buy 6” cake pans!

He also specifically requested chocolate cake from the Ghirardelli Cookbook, which I was really excited about. The first cake we baked together was a chocolate cake with chocolate frosting; this boy has a major crush on chocolate cake.

While I adore the small size of this cake, I am going to tell you honestly that I am not a fan of the actual cake recipe; therefore, I am not going to share it here today. Maybe it was too rich for me, maybe I over baked it or maybe the small pan size caused the cake to be too dry.

I will tell you though that I love the frosting. When I saw the list of ingredients, I wasn’t convinced as to how this frosting would be workable. Read on. This frosting was very rich as well but completely complimented the devil’s food cake. It MADE the cake.

Chocolate Frosting
Recipe by Ghirardelli

6 oz Dark or bittersweet chocolate broken into small pieces

6 oz Milk chocolate broken into small pieces

1 C Sour cream

  • Placed chopped chocolate into a heatproof bowl. Place bowl over a pot of simmering water. Once the chocolate starts to melt, use a spatula and stir until completely melted.

  • Remove melted chocolate from heat and add sour cream. Use a whisk and stir in the sour cream until completely mixed. Allow to cool for at least two hours until desired thickness. At first, the frosting is soupy, like ganache, but the longer you let it sit, the thicker the frosting become.

The cookbook did not say anything about refrigerating the frosting, but given the amount of sour cream, I kept my cake refrigerated.

Also, I maintain my theory that cakes are the most difficult dessert for me to photograph, and it’s something I am challenging myself to work on more!

If you like Ghirardelli, you might like these Ghirardelli Chocolate Strawberry Cupcakes!

4 thoughts on “Chocolate Sour Cream Frosting

  1. I just bought 6 inch cake pans last week!!! This post just gave me the “nudge” I needed to use them! Your cake looks delish! It’s nice to have another way to make a frosting, thanks for sharing.

    • Hi Tahny! You will love the mini cake pans. I suggest to start out a small amount of batter so you don’t have extended cooking times. Good luck and let me know how it turns out!!

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