Unsalted butter- 250 gms, softened at room temperature
Icing sugar- 100 gms
Dark cocoa powder- 45gms
Hot water- 1/4 cup
Sour cream- 1/4 cup
Vanilla extract- 1 tsp
Salt- a pinch
Dark chocolate chips/bar- 140 gms, melted (if its bar, chopped and then melted)
Into the bowl of a free standing mixer with paddle attachment, add the soft butter and beat on medium speed until pale and fluffy, around 4 to 5 minutes.
Sift/ mix the cocoa powder and icing sugar into the butter and on low speed give a quick mix.
Keep speed on low and pour in the water, sour cream, vanilla and salt and beat until they come together. The mix may look a bit suspicious at this point with the hot water and such, but don’t be alarmed.
Increase speed to medium and beat for 2 more minutes.
Finally add the melted chocolate and beat on medium for about 2 to 3 minutes until you get a smooth glossy mix.
Transfer to an air tight container and refrigerate for up to 3 days.
You can also transfer to freezer bags and freeze till ready to use.
Notes: * I didn’t fill the cake with this frosting and had about a cup leftover after i frosted a 4 layer 8 inch cake. I could stretch it and do a thin filling with the 1 cup
Double the recipe to fill and frost a 4 inch cake generously
If the frosting looks too thick, you can thin it out a wee but with a tbsp or so of milk.
The frosting hardens a bit in the fridge, so take it out about half hour before frosting and it becomes easier to frost.
To defrost take it out of the freezer and let it thaw at room temperature. Then using a hand held whisk or electric whisk, whip up the frosting to glossy consistency and then use as desired.
The frosted cake tastes best at room temperature, so take it out and keep about 1/2 hour to 45 minutes before serving.
Use coffee or hazelnut or even cinnamon as other extract options