Chocolate Sour Cream Frosting

It was birthday time again here in our house and with it comes cake.  We find most icings too sweet and while perusing recipes came across this frosting recipe.  Tried it and it's a keeper!  When my MIL saw it she said she wanted just a small piece since it was so decadent, but when she tasted it, she was surprised at the taste.  It makes about 5c of frosting, enough to generously fill and frost a two layer 9" cake.

Chocolate Sour Cream Frosting

15oz semi sweet or bittersweet chocolate, chopped (or use chocolate chips or wafers)

1 1/4t instant coffee (opt)

2 1/4c sour cream, at room temperature

1/4-1/2c light corn syrup

2/4t vanilla extract

Melt the chocolate with the coffee (if using), in a double boiler or the microwave.  Remove from heat and let chocolate cool until tepid.  Whisk together the sour cream, 1/4c corn syrup and vanilla until combined.  Add the chocolate slowly and stir quickly until the mixture is uniform.  IMPORTANT: DO NOT ADD WARM CHOCOLATE TO COLD SOUR CREAM.  If you do, you will end up with chocolate pieces and not a smooth product. Taste for sweetness and add more corn syrup if needed.  Let cool in fridge until the frosting is a spreadable consistency, about 30 min.  Note: I whisked the chocolate and sour cream together with my electric whisk and it whisked up nice and thick.

Note: that is my older son blowing out the candle for his little brother, who didn't want to.

Cake Release

Just tried this for 2 round cakes I was making for my husbands upcoming birthday and it worked GREAT!  Got it from an acquaintance who decorates cakes so therefore having them come out of the pan in one piece is important.  And it beats using parchment or wax paper or butter and flour.  Great for muffins too!

Cake Release

Mix equal parts:

flour

oil

shortening/lard

Spread in cake pan using a brush or plastic bag (I used wax paper and that worked too).

Update: You can make a larger amount and keep it in the cupboard for whenever you need it!

Best Chocolate Cake

While on vacation in BC, we enjoyed a delicious dinner at some friends' place. Now Chris admitted to being a good cook, but a lousy baker, so I promised to post a recipe for her that she could not possibly mess up on. A trick for great cake, is to beat the sugar and butter like crazy! The more you incorporate those two ingredients together, the better your cake will turn out. And, like with everything else, having the right equipment to help makes it easier (ie a stand mixer). Makes great cupcakes too! (but not sure on the baking time for those)

Best Chocolate Cake 

3/4c butter
2c granulated sugar
2 eggs
1t vanilla extract
3/4c water
3/4c buttermilk (or sour milk see note) 
2c flour 
3/4c cocoa
1t baking soda
1/2t baking powder
1t salt
Cream butter and sugar until light and creamy. Add eggs, vanilla, water and buttermilk. In a separate bowl, combine flour, cocoa, baking soda, baking powder and salt. Add to other mixture, mixing until smooth. Pour into a 9x13" pan and bake at 325 degrees for 45 min or until done.

Note: to make sour milk, measure slightly less than 1T vinegar or lemon juice in liquid measuring cup and add milk to make 3/4c. Let sit for a few minutes to allow to curdle, stir and add to recipe in place of buttermilk. The equivalent amount of yogurt would work too.