Recipe by MariaLuisa
This is my favorite frosting because: 1) you don't have to mess around with powdered sugar or electric beaters, 2) the fat content is relatively low, 3) it is fast and virtually foolproof, thanks to the cornstarch, 4) it has a beautiful satiny texture and rich dark color, 5) it tastes great. I found it in a charming cookbook entitled "British Columbia Heritage Cookbook" by Mary Evans-Atkinson (Whitecap Books, Vancouver, 1984).
Top Review by liljoeyschef
The actual taste of this was really good but I would never make it again. It definitely wasn't easier than regular frosting (I have a pan with chocolate caked all over it to wash) and using a stand mixer with a little mess would've been much easier than whisking for ten minutes. I cut down the coffee slightly because it seemed like a lot, which I guess is my own fault b/c it almost immediately dried like a rock. I warmed it to try and frost the cake and it barely covered the very top...it probably would've only covered half a dozen cupcakes. I love the taste of it but unless I could make it where it was MUCH creamier, I wouldn't make it again- sorry.
- 3 tablespoons unsweetened cocoa
- 3 2⁄3 tablespoons cornstarch
- 1 cup granulated sugar
- 1 pinch salt
- 1 cup strong black coffee
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Directions See How It's Made
- Mix cocoa, cornstarch, sugar and salt together in a bowl.
- Heat coffee in a medium saucepan.
- Add butter to the coffee to melt. Stir until well blended.
- Add cocoa mixture and simmer over medium-low heat, stirring constantly with a whisk, until mixture has the consistency of pudding (about 7 minutes).
- Remove from heat and stir in the vanilla.
- Allow frosting to cool for five minutes, stirring occasionally.
- Use the frosting when it is still tepid; do not allow it to become too stiff.