Rozanne, what I should have said was, I haven’t yet found a chocolate frosting. I thought that maybe Ski had used the SC ganache and wanted to hear about it. I have paired apricot-vanilla mousseline with golden almond butter cake and sour cream butter cake and the apricot silk meringue with golden genoise.
I need to make a lot of something for teacher appreciation next week, so perhaps I’ll do a large batch of cupcakes and top half with apricot BC and half with sour cream ganache. I’ll report back if I end up doing that.
Gia, in order to bake sour cream butter cake in a 10” pan, you might need to reduce the baking powder more than for a straight yellow cake. In order to keep the same mellow, lovely flavor, you’ll need to increase the baking soda proportionately with the batter. Then you’ll need to figure out the leavening power of that much baking soda (multiply by 4 to get the baking powder equivalent), then use Rose’s charts to figure out how much baking powder you’ll need. From that, back out the baking soda to get the correct baking powder. Try reading this: http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/215/