Glossy Chocolate Icing
Look no further, this is the be-all and end-all of chocolate icings and will likely turn into your go-to icing for anything that requires chocolate .
OFF HEAT, ADD:
To give the icing for this cake a chance to set up, make it before starting in on the cake. And be sure to use heavy cream (preferably not ultra-pasteurized). Lighter dairy products just won't set up.
Melt butter in a large saucepan over medium heat.
Stir in sugar, cocoa, and salt. Mixture will be thick and grainy.
Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth.
Combine cream mixture with chocolate and stir until blended and smooth. Cook until sugar has dissolved, and mixture is smooth and hot to the touch. Do not boil.
Off heat, add vanilla. Cool icing at room temperature until spreadable, about 3 hours. (Icing may be chilled until completely cold, then warmed gently in the microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval.)
% Daily Value*
Total Fat 18g 27%
Sodium 488mg 20%
Carbs 71g 23%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.