Ingredients
Method
- Finely chop the milk chocolate and place it in a heatproof bowl.
- Heat the cream in a saucepan over low-medium heat until it gently boils, then pour over the chocolate.
- Cover and let stand for 2 minutes, then stir gently until smooth.
- Sift in cocoa powder, add sour cream and salt, and whisk gently to combine.
- Chill the bowl in the fridge for about 10 minutes, then stir gently.
- Whisk vigorously for a few seconds until it lightens slightly, ensuring it remains glossy.
- Use a large offset spatula to spread the frosting over cooled cake layers.
Video
Notes
- For the smoothest texture, use high-quality milk chocolate. Couverture chocolate chips melt exceptionally well.
- Gently heat the cream; boiling too hard can cause it to separate.
- Whisk gently when adding cocoa, sour cream, and salt to avoid incorporating too much air, which can cause splitting.
- Don't over-chill the frosting; it should be thick but spreadable, like pudding. If it sets too firmly, a brief return to gentle double boiler heat can soften it. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Gently heat the cream; boiling too hard can cause it to separate.
- Whisk gently when adding cocoa, sour cream, and salt to avoid incorporating too much air, which can cause splitting.
- Don't over-chill the frosting; it should be thick but spreadable, like pudding. If it sets too firmly, a brief return to gentle double boiler heat can soften it. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.