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1
Prepare this frosting just before you bake your cake so it will be ready to use once your cake is cool and ready to frost!
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Melt the butter in a 3-quart sauce pan over medium heat. Lower the heat and stir in the sugar, cocoa and salt. The mixture will be quite stiff and very grainy. Remove from the heat and stir until the mixture is completely incorporated.
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3
Combine the heavy cream, sour cream and instant coffee granules in a small bowl or 1-quart measuring cup; whisk it together until well blended. (Instant coffee granules may not dissolve at this point. And you won't taste a coffee flavor, it only enhances the chocolate.) Gradually whisk the cream into the chocolate/sugar mixture, over medium heat, until completely blended and smooth.
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4
Cook the mixture until the sugar dissolves (test by rubbing some between your fingertips) and the mixture is smooth and only hot to the touch. Remove from the heat. Do not let it bubble or boil!
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5
Stir in the vanilla extract (off the heat). Cool the frosting at room temperature until it's spreadable, about 2 hours. Or allow to cool for about 15 minutes. Scrape the mixture into a small stainless steel bowl, place it in an ice bath and stir it until it's spreadable (takes about 25 minutes or so, overall).
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6
This frosting may be chilled in the refrigerator once cooled to room temperature, until needed. Reheat carefully in the microwave, on high power, in 15- to 20-second intervals, stirring well after each, until desired spreadable consistency.
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(Recipe adapted from Cuisine at Home.)
