Indulgent Sour Cream Ganache Recipes

NORWEGIAN GOLD CAKE (OR CUPCAKES) WITH SOUR CREAM GANACHE

Steps:

• Have all ingredients at room temperature.
• Preheat the oven to 325° F for cake or 375° F for cupcakes. Grease the bottom of a 10-inch tube or bundt pan, or line two cupcake pans with a total of 20 paper liners.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, beat butter and sifted flour together for five minutes on medium speed.
• Add eggs one at a time, beating after each addition to incorporate.
• Add sugar, baking powder, salt, and vanilla and almond extracts. Beat for two minutes more.
• Scoop batter into pan(s). For a cake, bake for about 55 minutes, until golden and beginning to pull away slightly from the sides of the pan. (Start checking at 50 minutes). For cupcakes, bake for 20-25 minutes.
• Cool in pan for 10 minutes and then completely on a rack before frosting.
• When ready to frost cake or cupcakes, heat chocolate in a double-boiler or in the microwave in bursts until just melted.
• Stir until smooth, then stir in sour cream and salt.
• If you would like to pour the icing over a bundt cake rather than spreading it, you can stir in some milk a few tablespoons at a time until it reaches the consistency you like.
• Spread onto completely cooled cake or cupcakes and top with sprinkles or other decorations if you like. Frosting will set over time.

SOUR CREAM GANACHE

Steps:

• Place the chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and transfer the chocolate to a medium bowl.
• Add the sour cream and vanilla; beat with an electric mixture until smooth and creamy. If you let it cool down too much it will set up, so frost your cake while it is still liquid, or reheat before using.

INDULGENT SOUR CREAM GANACHE

Steps:

• Melt the chocolate over a double boiler (over hot water). You could also use the microwave - do take the container out every 10 seconds and stir, until it has melted.
• Remove the chocolate from the heat, and while it is still warm add the sour cream.
• Stir gently yet swiftly with a rubber/silicone spatula until the mixture is uniform in colour.
• If the bowl is still warm, transfer it to another bowl.
• Serving: You can use it immediately. If you wish to use it later, store it in an airtight container and when cool keep it in the fridge. When you're ready to use it, heat in the microwave for a few seconds, and stir in gently, or place the bowl in a warm water bath.

SOUR CREAM GANACHE FROSTING

Steps:

• Melt chocolate as directed on package.
• Mix with remaining ingredients until well blended.