Are you out of cream, but craving ganache? Then this indulgent sour cream is right up your alley. Sour cream ganache gives your cake just the right amount of oomph and tang, making it indulgent, smooth and charming. Take a break from ganache and all the other chocolate frostings — try this and knock the socks of your guests. They would never have guessed that there was sour cream in their frosting!
Sour cream ganache pipes like a dream, and swirls effortlessly, and makes all those chocolate cakes more sensual. And no, ’tis not only for the chocolate cakes — banana cakes, almonds cake and even those sponge cakes become more appealing and taste extraordinary with sour cream ganache. Chocoholics, look out for this magnificent frosting — it’ll take make your tongue pirouette!
First things first, if you’re out of store-bought sour cream, it is definitely a good thing! Forget that unhealthy sour cream. It’s time you’re introduced to some lovely healthy homemade sour cream— there are quite a few ways to make your own sour cream. Out of the many sour cream ganache recipes, I zeroed in on Rose Levy Beranbaum’s recipe from her book, The Cake Bible (which is my treasure trove), as I knew I couldn’t possibly go wrong. This recipe yields 4 and 3/4 cups of indulgent sour cream ganache (765 g or 1 lb 10 oz) — enough to fill and frost two 9-inch by 1 and 1/2-inch layers or three 9-inch by 1-inch layers.
Before you get down to making it, ensure your sour cream is at room temperature, and that the chocolate mass in your chocolate is not over 53%, as anything more makes your sour cream ganache bitter. I’ve used milk chocolate, and bittersweet chocolate and even a mix of the two — and they all taste great.
- 340 g bittersweet chocolate or milk chocolate, if you prefer 12 oz
- 400 g sour cream 1 and 2/3 cups or 14 oz
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.
Ensure that the chocolate mass in your chocolate is not over 53% (curiously, PBS video that showcases Rose baking, she mentions that the chocolate mass should not be over 64%), as anything more makes your sour cream ganache bitter. This recipe yields 4 and 3/4 cups of indulgent sour cream ganache (765 g or 1 lb 10 oz) — enough to fill and frost two 9-inch by 1 and 1/2-inch layers or three 9-inch by 1-inch layers. You could also use a beater to beat the sour cream and chocolate together — you just end up with a lighter coloured sour cream ganache, since there's more air beaten into it. With a spatula, it'll be thicker and darker.
How To Make Sour Cream (not just spice)