I saw a recipe for 5 Minute Chocolate Mug Cake on Kate’s blog that sounded awesome, so tonight I tried it and I was not disappointed. Make sure you read the comments about beating the egg and gently mixing – it makes a difference.
Those of you who know me know I have (ahem) a bit of a sweet tooth, so it takes a lot to reach my limit. I am currently chocolate drunk and NOT sorry, although ask me again when I’m lying in bed wide awake at 3am. And get this – I don’t usually like chocolate cake. I did have a glass of milk and frosted it with the remnants of a previous project which made the mug cake that much better, so now I feel compelled to share The Frosting recipe. It was actually part of a chocolate cake recipe from BHG, the results of testing recipes for the “moistest, richest, chocolatiest cake” but didn’t do it for me. They obviously didn’t try Chocolate Mug Cake.
But they were so right about The Frosting recipe. If I had to choose one food to have while stranded on a desert island, the food of which I would ne’er grow weary, it would be Chocolate Sour Cream Frosting even if I had to make it myself. I even scanned my yellowing, greasy, pieced-together magazine clipping just for the delicious photo.
Chocolate Sour Cream Frosting
12 oz (2 c) semisweet chocolate chips
1/2 c butter
8 oz sour cream
4 1/2 c sifted powdered sugar (that means sift, then measure)
In a large saucepan melt the chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. Makes 4 1/2 cups of frosting, enough to generously frost a multilayer cake. (It may look runny for a few minutes after you finish, so just keep beating it until it cools a little and stiffens up.)