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Added May 13, 2008 | Recipe #303413
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D E C A DE N T......this is so good! Easy to make and way better than anything you can buy in the store...I used hazelnut flavored Kahlua. As a tip you can buy the little bottles in most liquor stores so you don't have to spend the money on a big bottle. I used this on "Rich Fudge Ribbon Bundt Cake" so good also.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
I made this icing to go on top of Wildflour's Rich Fudge Ribbon Bundt Cake. I confess that I made some changes to the icing, partly due to ingredients on hand, partly due to the fact that DD is preggers and I made it for dinner at their house...no Kahlua allowed for preggo ladies. :D The changes I made are as follows: I omitted the Kahlua and used a double-shot of espresso (purchased from the espresso stand specifically for this recipe...it came to 3 tablespoons of very stout java), 1 cup of half and half instead of the heavy cream (it was what I had on hand...I would like to try the heavy cream, though), and 1/4 cup of butter instead of the Crisco. DD thought the coffee was a bit stout, but I thought it was just right! In fact, I liked the icing so much that I saved the remainder in a jar for using on top of ice cream... :D Mental notes to future self: Don't use this icing, while still warm, to ice the still-warm cake on a platter that's "just the right size"...especially if it has scalloped edges. I had a terrible time trying to get the icing to stay on the platter...it kept trying to drip off around the edges. Also...try harder to be patient enough to wait til the cake is completely cooled to ice it. Thanks for a delightful recipe, Chef~V...I'll definitely make this again! Update 5/27/08: I didn't get the beautiful ribbon that Chef~V got in her photos...(how DID you do that?!?), but this was a really good cake. I iced it with a mocha icing. Mental notes to future self: Don't try to ice it on a platter that's "just the right size"...especially if it has scalloped edges. I had a terrible time trying to get it to stay on the platter...it kept trying to drip off around the scalloped sides. However, the cake was great, and I'd make it again in a heartbeat! :D PS: Fwiw, I've found it's best when they've had a chance to sit in the fridge overnight and let the flavors meld. Update 5/27/08: Okay...guilty confession time. I went to a church retreat last weekend. We were supposed to bring a large dessert to share over the weekend. So I planned on making two of Wildflour's Rich Fudge Ribbon Bundt Cake (in two 20" x 20" pans) and your icing (changes I made noted in my review). I was racing around getting stuff done and needed to multi-task. So I tossed the cakes in the oven and raced down to drop my sleeping bag off at the laundromat. Realized I needed to get the espresso for the frosting. :evil: So I did that on the way back. Got back...and had been longer than I realized. Opened the front door to smell scorched cake. :evil: I REALLY didn't have time to remake them, but my neighbor agreed to run down to the store for me to pick up the supplies. While the neighbor was gone, I decided to try a piece of the cake, as there were some spots that weren't as dark. Used a 3-tined salad/meat spork to cut a piece out, cutting the scorched part off of the bottom as I did it. Hmmm...not bad. The inside and top didn't actually taste scorched. Too bad I couldn't serve it as the icing was already done and sitting there. Hmmmm... Grabbed a large piece of aluminum foil and set my cake rack on top. Continued to "spork" the pieces of cake out, in about 3"x3" squares, laying them upside down on the rack (ragged edge up). Salvaged what I could from both pans...not getting any that was too dark. Spooned the mocha ganache over the top. Let it set. Placed it on a serving tray and carefully covered it. They were absolutely TDF. I had a number of people come up and comment on them, begging me for the recipe. Nobody ever knew how close I came to just scraping both pans out and skipping it. :D PS: I heated all the icing ingredients (EXCEPT the choc. chips) til they were hot but not boiling, then removed the pan from the heat. I added the choc. chips and stirred/whisked til the chips were melted. I had a much easier time icing the cake this time because by the time the chips were melted, the icing was cooled down enough to use.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
This is a great chocolaty glaze with just a hint of Kahlua. I used this recipe to top Rich Fudge Ribbon Bundt Cake. To make sure the glaze would drip correctly over the cake, I left the cake on the cooling rack and placed a layer of wax paper underneath to allow the glaze to drip through. When the glaze set, I moved to my cake plate to serve. This glaze has a lovely, shiny sheen which make your cake positively beautiful! Perfect texture and consistency for a cake, cheesecake, ice cream or anything else you can think of! I served my husband's cake with a side bowl of dipping glaze ;) Yes, I pamper him, :) Thanks for another wonderful recipe, Chef~V!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (740 g)
Servings Per Recipe: 1