Chocolate Frosting
4" sq. Layer Cake
We are not ashamed to say that we are chocoholics and this cake hits all our buttons. The cake is moist with a rich chocolate flavour but the butter cream frosting that we did on it was very sweet and we felt that there was a better frosting out there to try.
We thought about whipped cream but it didn’t ring any bells for Loraine so we did some surfing on the net and after a great debate we decided on this one.
We liked it because it has melted chocolate in it instead of cocoa powder and it whips up pretty quick. We may have whipped it a little to much because Loraine had a little difficulty in frosting the cake it didn’t want to smooth out. But it sure is good with lots of chocolate flavour and not to sugary sweet.
Enjoy this great treat.
Ingredients
- 3 oz (90 grams) bittersweet chocolate
- 1/2 cup (113 grams) unsalted butter, room temp
- 1 cup (115 grams) icing sugar
- 3/4 tsp (3 grams) vanilla extract
Directions
- Melt the chocolate in a bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
- In the bowl of your electric mixer, beat the butter until smooth.
- Add the sugar and vanilla extract and beat until it is light and fluffy (about 2-3 minutes).
- Add the melted chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2-3 minutes).