Oh my heavens, how could I have just posted Chocolate Coma Cake without its partner in crime? Here you go.
This is the same icing that led to the recent unfortunate icing disaster, but that’s just because I was truly messing with it. Done without fiddling, this icing is foolproof — dark, delicious and easy.
One thing that icing disaster led me to do is to pay closer attention to the difference between weight and volume for the chocolate. Chocolate chips are sold by weight — the small bags are 7 ounces, which I always assumed would be slightly less than a cup. But not so: A small bag generously fills one cup.
A cavalier approach to chocolate weights-and-measures has usually stood me in good stead. There are limits here, though, and I found them.
I’ve tried this with low-fat sour cream, and with yogurt. It’s okay with drained regular or low-fat yogurt — it just stays thinner than usual — and good with organic or natural low-fat sour cream. For those of you jonesing to go no-fat, hold up and read this first. Then reach for something with a little of the good stuff in there.
Chocolate Sour-Cream Frosting
Makes enough for one three-layer 9-inch cake
- 21 ounces (3 cups) semi-sweet chocolate chips
- 1/4 teaspoon salt
- 1-1/2 cups (1 pint) sour cream
Melt chocolate chips in the top of a double boiler. Remove pan from heat, and stir in salt and sour cream. Mix thoroughly, and spread while still slightly warm.
Photo and recipe copyright 2010 Garside Group LLC