Recipe by Courtly
I adopted this recipe from the recipezaar account. The previous owner said "This is the best chocolate frosting I have ever made. It is at its absolute best if not refrigerated after icing the cake. If you try this you will be making it often."
Top Review by OZZIE in Bolingbrook
This frosting is delicious beyond description. I was looking for a frosting similar to the frosting used at a local bake shop that has a creamy texture and shiny appearance along with chocolaty goodness. This excelled on all counts. First time making it, I was concerned at the look of the batter before adding the chocolate/butter mixture. Thought it was going in the trash since it looked more like curdled liver sausage than frosting. However, it magically transformed after adding the rest of the mixture. Oh..I used a classic Sunbeam stand mixer rather than a food processor and it came out just fine. Thanks!
- 1⁄2 lb bittersweet chocolate (good quality)
- 6 1⁄2 ounces unsalted butter
- 1 teaspoon espresso powder, dissolved in
- 1 tablespoon hot water
- 2 teaspoons vanilla
- 1 1⁄2 cups sifted powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 5 ounces unsalted butter
- 1⁄2 teaspoon salt
- 1 cup heavy cream
Directions See How It's Made
- Chop chocolate into small pieces and place in ss bowl with 6 1/2 oz unsalted butter.
- Put over pan of simmering water.
- Whisk together as soon as chocolate and butter soften.
- Keep whisking until just melted and combined.
- Remove from heat and stir in espresso and vanilla.
- Cool to room temperature.
- Whisk together powdered sugar, cocoa and salt in a bowl.
- Place 5 oz of unsalted butter and 1/2 of the powdered sugar mixture in a Cuisinart food processor.
- Process scraping down sides.
- Add rest of powdered sugar mixture, start processor and slowly pour in cream.
- Process for about 10 seconds.
- Whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth.
- Can be frozen.
- Bring to room temperature before using.
- Yield: Plenty for a 9" layer cake.