photo by aimbrulee
- Ready In:
- 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
- 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.
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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!
This is the best chocolate frosting I have ever had in my life. I don't even buy chocolate cake in stores any more because it can't compare. My friends request cakes with this frosting for their birthdays, and at a party in December, I passed through my kitchen and guests had found spoons and were eating the extra out of the mixing bowl. It is THAT good. Until I got a food processor, I made it with a stand mixer--worked fine. I would not skip the espresso powder if I were you. It doesn't taste coffee-like at all (which I would notice and dislike immediately) but gives it a great depth. Chocolate frosting can't get better than this.
Absolutely incredible!!! Mean Chef suggested this recipe when I was looking for something to fill little pre-made chocolate cups for a dessert tray. I made this according to the directions, with the exception of the espresso power for which I had to substitute instant coffee. The texture is beautiful. It spreads very well and, for my use, held its shape well when piped into cups with a pastry bag. The chocolate remained super-shiney as well. I sprinkled a few gold flakes on top and they were beautiful. This is the only chocolate frosting/filling I will ever make. Thanks!
The most important step in this recipe is #13: Can be frozen. This makes a huge amount of frosting, more than was necessary for my daughter's birthday cake. I didn't have an espresso powder so I used some Taster's Choice instant coffee, vanilla-flavored. I froze the amount that was left-over (almost one-third). It defrosted beautifully this past weekend and I used it to frost a smaller cake. Thanks for my new keeper.
This is the best chocolate frosting I've ever used. At first I thought, nah, I don't want to use all those ingredients, and then thought about taking this short cut or that short cut. However, I was a good little bunny and did what I was told. Oh, wow. Beautiful texture and it freezes and thaws excellently. Brilliant one, MC.
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This is a really tasty frosting! It was my first attempt ever to make a frosting from scratch, along with the cake (#20112), and I wasn't disappointed. I was not aware that so much better is used in homemade frostings but once I got over that shock the rest was easy. I couldn't find espresso powder in the local stores so skipped it and upped the vanilla a teaspoon instead. The frosting complimented the chocolate cake beautifully which had its own coffee already in it so the espresso wasn't missed at all. Per many of the comments, watch out for the interesting transformation that takes place when you pour in the melted butter and chocolate. Reminded me of my high school chemistry class, of all things. And don't mind the dull, hard appearance it has when you take it out of the fridge. Just let it sit for an hour and it'll soften and shine right up good as new. It even seemed to taste better the older it got, though if yours is like mine was, it probably won't last more than a day or two -- it's that good!
This stuff just melts in your mouth!!! A helpful hint: I used Ghiradelli's Double Chocolate chips instead of the bittersweet chocolate bars. I actually think they are made with the same ingredients as the bittersweet bars -- and a lot cheaper. I think I paid about $2.60 for a 12 ounce bag of chips, as opposed to about $5-6 for two 4-ounce bars. I will warn you ... the ingredients for this frosting cost around $8-10 -- but it is worth it! It was easy to smooth, easy to spread, and worked great for my son's football cake. Here's a tip for creating a football texture: Chill the frosted cake for a bit. Lay a paper towel over one section of the frosting at a time, and gently pull the paper towel off.
This is the best chocolate frosting I have ever had..made a chocolate layer cake for my friends birthday and used this frosting and everyone raved about the cake saying I should go to college to be a chef! I did do one change, I only used 8 oz. butter in the whole recipe...4 oz. in each part...still was fabulous! Oh yea and I used instant coffee granules instead of espresso powder