Ultra-Rich and Creamy Bittersweet Chocolate Frosting
(from Bethany’s recipe box)
Makes about 2 cups
Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don’t make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.
Source: America’s Test Kitchen Season 7: Old-Fashioned Chocolate Cake (createtv.com)
Categories: Desserts
Ingredients
- 16 ounces semisweet chocolate, finely chopped (see note)
- 8 tablespoons unsalted butter
- 1/3 cup sugar
- 2 tablespoons corn syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups cold heavy cream
Directions
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To make the frosting: Melt the chocolate in a heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from the heat and set aside. Meanwhile, heat the butter in a small saucepan over medium-low heat until melted. Increase the heat to medium; add the sugar, corn syrup, vanilla, and salt and stir with a heatproof rubber spatula until the sugar is dissolved, 4 to 5 minutes. Add the melted chocolate, butter mixture, and cream to the clean bowl of a standing mixer and stir to thoroughly combine.
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Place the mixer bowl over an ice bath and stir the mixture constantly with a rubber spatula until the frosting is thick and just beginning to harden against the sides of the bowl, 1 to 2 minutes (the frosting should be at 70 degrees). Place the bowl on a standing mixer fitted with the paddle attachment and beat on medium-high speed until the frosting is light and fluffy, 1 to 2 minutes. Stir with a rubber spatula until completely smooth.
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To frost the cake: Spread a dab of frosting in the center of a cardboard round cut slightly larger than the cake. Place one cake layer on the cardboard round. Spread 11/2 cups frosting evenly across the top of the cake with a spatula. Place the second cake layer on top, then spread the remaining frosting evenly over the top and sides of the cake. Cut into slices and serve.