Creamy Chocolate Frosting
 
Makes about 5 cups
Ingredients
  • 8 ounces (227 grams) 60% cacao bittersweet chocolate, finely chopped
  • ¾ cup (170 grams) unsalted butter, cubed
  • 7½ cups (900 grams) confectioners’ sugar, sifted
  • 1 cup (240 grams) sour cream, room temperature
  • 1½ teaspoons (6 grams) vanilla extract
Instructions
  1. In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Remove from heat; let cool for 5 minutes.
  2. In the bowl of a stand mixer, beat confectioners’ sugar, sour cream, and vanilla at low speed until smooth and well combined, stopping to scrape sides of bowl. Gradually beat in chocolate mixture until well combined, stopping to scrape sides of bowl. Increase mixer speed to medium, and beat until fluffy, about 2 minutes. Use immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/chocolate-coffee-mayo-cake/