Glossy Chocolate Icing

This icing is quite soft. If it seems too thin to stay put, stir in powdered sugar 1 Tbsp. at a time until it's easily spreadable.

Makes: about 4 cups Total time: 10 minutes + cooling

11stick unsalted butter (8 Tbsp.)
1 121 1/2cups sugar
1 141 1/4cups unsweetened cocoa powder
Pinch salt
1 141 1/4cups heavy cream
14 1/4cup sour cream
11tsp. instant coffee granules
22tsp. pure vanilla extract

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.) Spread 1 cup icing all the way to the edges of first layer.

Nutrition Information
Per serving: 212 cal; 18g total fat; 488mg sodium; 71g carb; 2g fiber; 0g protein