Nigella Lawson’s Chocolate Frosting (For Old-Fashioned Chocolate Cake)

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6 ounces good-quality semisweet chocolate, broken into small pieces
3/4 stick unsalted butter
2 1/2 cups confectioners’ sugar
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon good-quality vanilla extract

1. Melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing.
2. While the chocolate and butter is cooling a little, sieve the confectioners’ sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
3. Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners’ sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
4. You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners’ sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.

Source: Food Network, Nigella Lawson’s Old-Fashioned Chocolate Cake Recipe

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