Chocolate Sour Cream Frosting
Adapted from The Dessert Bible by Smitten Kitchen
Makes 5 cups of frosting, or enough to frost and fill a two layer 9-inch cake
15 ounces semisweet or bittersweet chocolate, chopped
1 1/4 teaspoons instant espresso (optional, but can be used to pick up the flavor of average chocolate)
2 1/4 cups sour cream, at room temperature
1/4 to 1/2 cup light corn syrup
3/4 teaspoon vanilla extract
Combine the chocolate and espresso powder, if using, in the top of a
double-boiler or in a heatproof bowl over simmering water. Stir until
the chocolate is melted. (Alternately, you can melt the chocolate in a
microwave for 30 seconds, stirring well, and then heating in 15 second
increments, stirring between each, until the chocolate is melted.)
Remove from heat and let chocolate cool until tepid.
Whisk together the sour cream, 1/4 cup of the corn syrup and vanilla
extract until combined. Add the tepid chocolate slowly and stir quickly
until the mixture is uniform. Taste for sweetness, and if needed, add
additional corn syrup in one tablespoon increments until desired level
of sweetness is achieved.
Let cool in the refrigerator until the frosting is a spreadable
consistency. This should not take more than 30 minutes. Should the
frosting become too thick or stiff, just leave it out until it softens again.