Prep 15 mins
Cook 15 mins
This goes with Chocolate Motherlode Cake (Claim Jumper's Chocolate Motherlode Cake) that I posted from Claim Jumper's Restaurant in Colorado. Please note that this makes enough for a two layer cake. If you are making the six layer Claim Jumper Motherlode Cake, be sure to make 3 recipes.
- 1 lb fine-quality semisweet chocolate
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 1⁄4 cup unsalted butter
- Finely chop chocolate.
- In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
- Remove pan from heat and add chocolate, whisking until chocolate is melted.
- Cut butter into pieces and add to frosting, whisking until smooth.
- Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
- Spread frosting between cake layers and over top and sides.
Great recipe. I covered four round layers with one batch. Everybody loved it. Thank you!
This frosting is fantastic and complements the Motherlode cake recipe wonderfully!! I do recommend making the frosting many hours ahead of time, in order for the consistency to become thick enough to spread. I made this cake on Valentines Day, and it was absolutely wonderful!!! Even with the long wait time for the frosting, taking me 6 hours of patience for the frosting to firm up, I still give this frosting recipe 5 Stars!!! This frosting was definitely meant to be spread onto the Motherlode Cake!!! Also, see commentary by Pale Rose and follow it!
The most important thing to know about this recipe is that it makes enough frosting to cover two cake rounds, not six. Therefore, if you plan to make the 6-layer Chocolate Motherlode Cake that goes with this frosting recipe, you'll need to triple the ingredients to make enough frosting the cover the entire cake! That being said, the frosting is delicious. It took me a little longer than 15 minutes to do the prep work (finely chopping the chocolate). It could be that I'm just slower than other people though... :) This frosting has a nice velvety texture when done right. It will take a while for it to cool and turn into a frosting consistency (I'm not sure how long, but I will try to time it the next time I make this recipe). If you put it in the fridge to chill, watch it like a hawk. If the frosting gets too cold, it will harden like a candy bar! It's still tasty that way, but I prefer the frosting with a smooth texture that comes with leaving it at room temperature with occasional stirring. Patience is well worth the wait! I recommend making your cake and frosting it a day before you plan to serve it, and then letting it sit out at room temperature for an hour or two before serving (to allow the chocolate chips and frosting to soften). The recipe has a five-star taste, but I gave it a rating of four stars for the time involved... if you're willing to give this recipe the time and patience it needs, don't pass it up! It is truly tasty!